Cold Siberian Or Dutch Coffee Recipes

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COLD-BREWED COFFEE



Cold-Brewed Coffee image

Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or microwave half a mug coffee and then add a half cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew.

Provided by Cazuela

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 18h10m

Yield 6

Number Of Ingredients 4

½ pound coarsely ground coffee beans
4 ½ cups cold water
cheesecloth
coffee filters

Steps:

  • Put coffee grounds in a large container. Slowly pour water over the grounds.
  • Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
  • Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

Nutrition Facts : Calories 7.6 calories, Carbohydrate 1.5 g, Protein 0.4 g, Sodium 12.9 mg

COLD SIBERIAN OR DUTCH COFFEE



Cold Siberian or Dutch Coffee image

This is a very tasty potent iced coffee. Just perfect to end the evening. You'll enjoy sitting on the deck and sipping this treat.

Provided by Baby Kato

Categories     Beverages

Time 20m

Yield 1 coffee, 1 serving(s)

Number Of Ingredients 8

6 ounces coffee, strong, cold, fresh brewed
1 ounce Kahlua
2 ounces vandermint mint chocolate liqueur
1 ounce vodka
1/2 ounce heavy cream
4 coffee ice cubes
1 ounce whipped cream
1 teaspoon Kahlua, for drizzling

Steps:

  • Put ice cubes into tall chilled glass.
  • Add coffee, Kahlua, Vandermint liquer, Vodka and cream.
  • Stir and top with whipped cream.
  • Drizzle the remaining Kahlua over the whipped cream and enjoy.

Nutrition Facts : Calories 245.4, Fat 7, SaturatedFat 4.3, Cholesterol 25, Sodium 18.3, Carbohydrate 12.9, Sugar 11.5, Protein 0.7

DUTCH COFFEE



Dutch Coffee image

Yield

Makes 4 servings.

Number Of Ingredients 5

1/2 cup crème de cacao
1/4 cup crème de menthe
3 cups freshly brewed strong coffee
Lightly sweetened whipped cream to taste
Grated semisweet chocolate for topping

Steps:

  • In each of four 8-ounce mugs, combine 2 tablespoons of the crème de cacao and 1 tablespoon of the crème de menthe, divide the coffee, heated if necessary, among the mugs, and stir the drinks until they are combined well. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the chocolate.

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