It’s getting hot. As the temperature rises, we often want to drink something cold. Iced coffee or cold brew coffee is often the go-to drink for the cold coffee lover, but there are other great cold coffee recipes out there perfect for the summer months, so we thought we’d bring you our fave four.
Note: When using milk/dairy alternatives we recommend going for a darker roast so your drink packs a coffee punch. This will also balance out the sweetness from any additions to your latte’s & frappes.
Cold Brewed or Espresso Method?
Cold Brewed Method:
Rave cold brew coffee is created by steeping coarsely ground coffee beans in room temperature water for 12 to 24 hours. This produces a coffee concentrate, which you mix with cold water or milk to make a perfectly smooth and delicious cup of coffee.
The cold-brew concentrate can be kept in the refrigerator for ten days, but generally best to use within the first week.
When referring to the ‘espresso method’ below - use a traditional coffee machine to create espresso that can be left to cool at room temperature or placed in the fridge.
If you don’t have an espresso machine then you can make strong dark coffee (higher ratio of coffee to water) in your Stove Top /Moka Pot, Aeropress or cafetiere which will also work well in these blended drinks.
Coffee Recommendation: Brazil Fazenda Campestre No 109
‘Frappe’ is the French word for ‘beaten’. Recipes for this popular summer coffee drink vary from country to country, but the common theme running through them all is crushed (or beaten) ice. For a decadent treat, enjoy this refreshing beverage with a blob of cream or a spoon of vanilla ice cream.
- 200mls Rave coffee (cold-brewed or espresso method)
- 3 handfuls of ice
- 50mls milk
- 2 - 3 tsp sugar syrup
- Whipped cream / Ice cream (optional)
- Pour the coffee into your blender with milk and ice.
- Add sugar syrup to taste.
- Start to blend at a low speed, slowly increasing to high until it resembles a slush puppy consistency.
- Pour into your chilled glass and add a scoop of ice cream or whipped cream.
Coffee Recommendation: Signature Blend No 1
The classic cold coffee. Just add ice, you can always spice up your coffee in different ways:
- 200mls coffee (cold-brewed or espresso method)
- Your choice of whole milk (or non-dairy choice) to taste
- 3 to 5 blocks of ice
- Demerara Sugar
- Brew up your coffee; a double espresso always works best.
- Melt 1 tsp of sugar into the coffee (or more if you have a sweet tooth)
- Pour ice and milk into your glass
- Pour the coffee into your glass
- Give it a stir.
If you’re after something different:
- Coffee Tonic - simply add your cold brew or iced espresso to tonic water with loads of ice for a nice non-alcoholic cocktail. Go for a lighter and fruiter roast for those gin & tonic vibes.
- Thai Iced Coffee - simply add cardamom pods for an oriental kick.
- Café Affogato - ‘Affogato’ literally means ‘drowned’ in Italian. Simply add your iced espresso to your favourite ice cream for an indulgent, coffee-based Summer dessert.
- Shakerato – Place ice in a cocktail shaker with a tablespoon of condensed milk (honey or sugar) Add 60ml of espresso and shake vigorously, strain into a glass of your choice for a sweet iced espresso. If you’re wondering can I add alcohol to this – the answer is YES absolutely!
There is no dark art or great secret to creating a great iced coffee. No special equipment required, just your favourite coffee served cold with loads of ice, and any flavour twist you add will generally work.
Coffee Recommendation: Fudge Blend No.5
Some popular high-street coffee chains (you know, like the one that started in Seattle) will sell you an iced latte for upwards of £3. But here’s a great copycat recipe for your cooling down pleasure:
- ¾ glass of ice (a tall glass is best for this drink)
- 150ml espresso (cold-brewed or espresso method)
- ¾ cup of whole milk (we found that oat or pea milk is best for all the none dairy folk out there)
- Sweetener of choice, such as classic or vanilla syrups. Demerara sugar is also lovely.
- Fill a tall glass with ice, and pour in the freshly brewed espresso.
- Pour the milk and, if required, syrup or sugar into a mason jar until it’s ¾ full.
- Seal the mason jar tightly, and shake, shake, shake.
- Pour the milk into the glass with the ice and espresso, use a spoon to scoop out and top your drink with foam.
Coffee and Banana Smoothie
Coffee Recommendation: Mocha Java Blend No 3
With this coffee smoothie, you can choose to be super-healthy or super-naughty. Besides being a refreshing, cool-down drink, adding a tablespoon of peanut butter pumps up the nutritional value and is great for a brekkie on the go.
- 5 – 6 coffee ice cubes (pour espresso into your ice cube tray and freeze the night before)
- 1 espresso shot
- ½ a frozen banana
- 1 tsp cinnamon
- Pinch of Nutmeg
- Handful of almonds
- Tbsp of honey or agave syrup
- 200ml milk (or non-dairy choice)
- Put the coffee ice cubes, espresso shot, banana, almonds and honey/agave syrup in a blender, give a quick blitz to smooth out, then add the milk.
- Blend until smooth and creamy.
- Pour into a glass and add a sprinkle of nutmeg and cinnamon.
- To make the naughty but nice version - which is excellent as a post-dinner dessert - leave out the nuts and add few shots of almond liqueur (Amaretto is gorgeous)
- Top off with a little whipped cream and serve.
Check out what seasonal speciality coffee beans we have in stock and start brewing your own delicious coffee today!