Creamy Blended Iced Coffee

January 28, 2012

Creamy Blended Iced Coffee


  • 1/2 cup fresh espresso*
  • 2 1/2 cups lowfat milk (2 percent) or skim, as you prefer
  • 1/4 cup granulated sugar (Sweetener works, too.)
  • 1 tablespoon dry pectin**


  1. This is a Creamy Blended Iced Coffee that you can now make at home for a mere fraction of the commercial price.
  2. Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.
  3. Makes 3 8oz. servings.
  4. *Grind your coffee medium-fine. You can use a drip coffee maker if you like. I like the "Coffee Press" idea. Walah! Espresso. Experiment for your taste.
  5. **This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.
  6. -- Take coarse ground coffee in the ratio of 1 pound to 6 cups cold water. Put coffee into a glass or plastic jar, add water and let it sit for 24 hours. Filter the liquid through a piece of clean linen. Substitute this for espresso in recipe above. Dilute to taste. This is not really espresso, but it will make coffee concentrate using the cold toddy method and can pass for your strong coffee. I have tried it, and found it convenient for a quick cup once it is made, but it is certainly not a method of choice. Personally, If I wanted to make it in concentrate, I'd use a crock-pot.
  7. Recipe offered by David, a long time CocoaJava reader.

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