Iced Coffee Recipes
Iced Caramel Mocha
Ingredients:
1 oz. chocolate syrup
1/2 oz. caramel syrup
6 oz. milk
1 cup ice
1-2 shots Nectar of Ice espresso (or special strong brewed)
Instructions:
In a tall glass, or pitcher combine all ingredients, stir and serve. Serving/Yield: 1-16oz. serving.
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Caramel Iced Americano
Ingredients:
3/4 oz. (1-1/2 Tbsp.) caramel syrup
2 shots (1/4 cup) Nectar of Ice espresso (or special strong brewed)
6 oz. (1/2 cup + 2 Tbsp.) cold water
2 oz. (1/4 cup) half & half
Ice
Instructions:
Fill a 16 oz. glass, or pitcher 3/4 full with ice. Add espresso (or special strong brewed), more ice if necessary, syrup, and cold water. Stir well. Stir in half & half.
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Chocolate Caramel Nectar Delight
Ingredients:
1 oz. (2 Tbsp.) chocolate syrup
1 oz. (2 Tbsp.) caramel syrup
2 shots (1/4 cup) Nectar of Ice espresso (or special strong brewed)
8 oz. (1 cup) milk
1 cup ice
Whipped cream, for topping
Finely chopped walnuts, for garnish
Instructions:
Combine all ingredients stir and serve. Top with whipped cream, drizzled Chocolate or Caramel syrup (or both) and chopped walnuts. Serving/Yield: 1-16 oz.
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Nectar Iced Caramel Latte
Ingredients:
1/2 oz. (1 Tbsp.) caramel syrup
1/2 oz. (1 Tbsp.) vanilla syrup
1-2 oz. (1/8-1/4 cup) Nectar of Ice espresso (or special strong brewed)
6 oz. (3/4 cup) milk
1 cup ice
Instructions:
Combine all ingredients and stir well to blend flavors. Serving/Yield: 1-16 oz.
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Nectar Iced Roca
Ingredients:
1 oz. (2 Tbsp.) chocolate syrup
1 oz. (2 Tbsp.) hazelnut syrup
1/2 oz. (1 Tbsp.) caramel syrup
2 shots (1/4 cup) Nectar of Ice espresso (or special strong brewed)
8 oz. (1 cup) milk
1 cup ice
Instructions:
Combine all ingredients in a tall glass or pitcher. Top with whipped cream. Serving/Yield: 1-20 oz.
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Nectar Hazelnut Iced Latte
Ingredients:
1/2 oz. (1 Tbsp.) hazelnut syrup
1/2 oz. (1 Tbsp.) chocolate syrup
2 shots (1/4 cup) Nectar of Ice espresso (or special strong brewed)
8 oz. (1 cup) milk
1 cup ice
Instructions:
Combine all ingredients stir and serve. Serving/Yield: 1-16 oz.
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Nectar Iced Raspberry Latte
Ingredients:
1/2 oz. (1 Tbsp.) caramel syrup
1/2 oz. (1 Tbsp.) hazelnut syrup
1/4 oz. (1 1/2 tsp.) raspberry syrup
6 oz. (3/4 cup) milk
1-2 shots Nectar of Ice espresso (or special strong brewed)
Ice
Instructions:
Combine syrups and milk in a glass of ice. Pour espresso over and stir well, adding more ice as needed. Serving/Yield: 1-16 oz.
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Nectar Choco Rasp. Delight
Ingredients:
1 oz. (2 Tbsp.) chocolate syrup
1/2 oz. (1 Tbsp.) raspberry syrup
2 shots (1/4 cup) Nectar of Ice espresso (or special strong brewed)
8 oz. (1 cup) milk
1 cup ice
1/2 oz. (1 Tbsp.) sweetened condensed milk
Whipped cream, for topping
Instructions:
Pour the condensed milk, chocolate syrup, and espresso into a 16 oz. glass and stir. Fill the glass with ice and pour in the milk. Top with whipped cream and drizzle the raspberry syrup through the middle and around the sides. Serving/Yield: 1-16 oz.
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Nectar Iced Éclair Mocha
Ingredients:
1 oz. chocolate syrup
3/4 oz. vanilla syrup
8 oz. milk
1-2 shots Nectar of Ice espresso (or special strong brewed)
1 cup ice
Instructions:
In a tall glass, or pitcher combine all ingredients, stir and serve. Serving/Yield: 1-16oz.
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Iced Rocky Road Mocha
Ingredients:
1 oz. chocolate syrup
1/2 oz. vanilla syrup
1/4 oz. hazelnut syrup
8 oz. milk
1-2 shots Nectar of Ice espresso (or special strong brewed)
1 cup ice
Instructions:
In a tall glass, or pitcher combine all ingredients, stir and serve. Serving/Yield: 1-16oz.
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Nectar Vanilla Iced Latte
Ingredients:
1 oz. (2 Tbsp.) vanilla syrup
1-2 shots (1/8-1/4 cup) Nectar of Ice espresso (or special strong brewed)
8 oz. (1 cup) milk
1 cup ice
Whipped cream, for topping
Powdered sugar, for dusting
Instructions:
Add ice, milk, syrup and espresso to a 16 oz. glass and stir. Top with whipped cream and dust with powdered sugar.
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Nectar Vanilla Iced Coffee
Ingredients:
3/4 oz. (1 Tbsp + 1 tsp.) vanilla syrup
6 oz. (3/4 cup) strong brewed coffee, chilled
2 oz. (1/4 cup) milk
8 oz. (1 cup) ice
Instructions:
Fill 16 oz. glass about 3/4 full with ice. Add chilled coffee, milk and syrup. Stir well.
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Nectar Ice Cream Mocha Sodas
Ingredients:
1/2 cup hot water
8 teaspoons finely ground Nectar of Ice coffee
1 oz. chocolate syrup (optional)
2 oz. flavored syrup (optional)
2 cups milk
4 scoops vanilla ice cream
1 quart club soda
whipped cream
Instructions:
Place hot water in a medium sized pitcher. Stir in finely ground Nectar of Ice coffee until dissolved. Stir in milk and syrups. Place one scoop of ice cream into each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with whipping cream.
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Nectar Ice Frosted Mochas (serves 4)
Ingredients:
1 cup freshly brewed Nectar of Ice coffee
1 cup cold brewed Nectar of Ice coffee
3 oz. (6 Tbsp.) chocolate syrup
1 pint fresh vanilla ice cream
2 oz. flavored syrup (optional)
whipped cream
Instructions:
Place hot coffee, flavored and chocolate syrups in blender container. Blend until smooth. Cool to room temperature. Pour into a medium bowl. Add softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.
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Nectar of Ice Mexican Coffee (serves 4)
Ingredients:
2 oz. ground Nectar of Ice coffee
1 Tbsp. ground cinnamon
1/4 tsp. nutmeg
1 ½ quarts of clean water
4 Tbsp. brown sugar
5 Tbsp. chocolate syrup
1 tsp. vanilla
1 ¼ cup milk
whipped cream and fresh ground cinnamon for garnish
Instructions:
Place coffee, cinnamon, and nutmeg in coffee filter. Brew with the water. In small saucepan, combine brown sugar, chocolate syrup, and milk. Cook over low heat until all the sugar is dissolved. Add mixture to coffee along with vanilla. Pour into coffee cups. Garnish with whipped cream and add a sprinkling of cinnamon.
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Cinnamon Caramel Iced Coffee
Add the cinnamon before brewing for a spicy touch, not to mention the heavy dose of caramel syrup.
Ingredients:
6 Tbsp. ground Nectar of Ice coffee
1/2 tsp. cinnamon
1/2 cup caramel syrup
Instructions:
Mix the cinnamon and the ground coffee and brew a pot of coffee as usual. Add the syrup to the hot coffee and stir until dissolved. Chill thoroughly and serve over ice, with milk or sugar.
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Nectar Coffee Latte Shake
Ingredients:
1 cup Nectar of Ice coffee (special strong brewed) cold
1 cup cold milk
10 ice cubes
1/3 pkg. of instant pudding mix (chocolate)
2 Tbsp. chocolate syrup
Hazelnut syrup, to taste
Sugar, to taste
Instructions:
Combine everything in a blender, and blend until ice is crushed and shake is thick.
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Thai Iced Coffee
Ingredients:
6 T. whole Nectar of Ice coffee beans, ground fine
1/4 tsp. ground coriander powder
4 or 5 whole green cardamom pods, ground
Sugar
Whipping cream
ice cubes
Instructions:
Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool. In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee. Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass.
Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.
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Iced Coffee Recipe Tips
Coffee Preparation
For most of our recipes the ideal coffee preparation would be espresso. We know that not everyone has an espresso maker so we offer a special Strong Brew Fine Grind option with our Nectar of Ice coffee blend. Note: (if you have a fast brew coffee maker such as a Bunn read below) If you have a normal percolating coffee brewer that drips water through the coffee grounds at a slow rate this grind is perfect. When preparing your coffee use 2 tablespoons of coffee for every 4 oz of water. This will make an extremely strong drip brew that will make excellent iced coffee. Note: If you have a fast brewer such as a Bunn you should not use our special Strong Brew Fine Grind because the coffee grounds may overflow from the filter cone. If you have a fast brew machine either use regular drip grind coffee (and lots of it!), or you can buy our special Strong Brew Fine Grind and tie it in a coffee filter (like a tea bag) and let it steep in hot water (just under boiling) for 5+ minutes. If you use this method you will want to buy large commercial coffee filters (available at restaurant supply stores, or Costco), and use 2 tablespoons of coffee for every 4 oz of water. Using the proper coffee, water, and quantities of coffee are crucial to producing good iced coffee.
Unit Conversions
In our recipes when we use oz we are actually referring to a fluid ounce
1 cup = 8 oz.
1 oz. = 2 Tablespoons (Tbsp.)
1 Tbsp. = 3 teaspoons (tsp.)
Chocolate Syrup
We aren't currently selling chocolate syrup, but any quality chocolate syrup will do. We are currently using Hershey's chocolate syrup and it works great!
Coffee Ice Cubes
Don't let your coffee drinks get watered down with plain ice cubes. Freeze some coffee ahead of time in an ice cube tray. For a fancy touch, add a couple of whole roasted coffee beans to each cube. Warn your guests though. When the cubes melt, you don't want folks choking on the loose beans.
Plan Ahead
You should brew your coffee ahead of time, to give it time to cool. If you are making espresso for the recipes then brew it fresh, immediately prior to making the drink.
Get a Cocktail Shaker
This is a particularly nice touch if you are serving up your coffee drinks while entertaining friends. Giving your drinks a good shake-up will make them extra frothy. Not recommended for sparkling drinks with club soda.
We hope you've enjoyed our Iced Coffee Recipe page, and if you have any good iced coffee recipes you would like to suggest please email us at Iced Coffee Recipe Suggestion.
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