Spiked Iced Chicory Coffee Recipes
SPIKED ICED CHICORY COFFEE
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Put 2 cups cooled coffee, 1/4 cup half-and-half, simple syrup, to taste, a few shots of coffee-flavored liqueur and a few cubes of the chicory coffee ice cubes in a blender and blend until smooth and icy. Pour into tall glasses. Repeat.
SPIKED COFFEE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pour hot coffee into a mug. Stir in whiskey and brown sugar. Whip the heavy cream until thick and holds a soft peak. Spoon the whipped cream over the coffee. Sprinkle more brown sugar over the top, if desired. Serve immediately.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
SPIKED ICED CAPPUCCINO
Provided by Giada De Laurentiis
Categories beverage
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
- Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.
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COLD BREW WITH CHICORY COFFEE RECIPE - ALTON BROWN
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4.7/5 (64)Category DrinksServings 4Total Time 12 hrs 15 mins
- In a clean quart jar, combine the coffee, chicory, and 675 grams of the water. Seal the jar, shake it, and leave it out of direct sunlight overnight.
- Meanwhile, make the sweetener: In a wide-mouth plastic squeeze bottle or glass pint jar, combine the honey, agave, molasses, and remaining 100 grams water. Shake until everything is thoroughly combined. The syrup will keep for at least a couple of months in the refrigerator.
- When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar and the sieve, then line the sieve with several layers of cheesecloth. Pour the coffee back through the lined strainer to remove any remaining sediment. Lid up the jar and store in the refrigerator for up to 1 week.
- To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice. Top off with milk and stir.
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