CAFFEINE ON ICE: COFFEE ON THE ROCKS IS THE HOT DRINK FOR COOLING DOWN
By BEVERLY BUNDY
c.1996 Fort Worth Star-Telegram
At the 1984 Summer Olympic Games in Los Angeles, the coffee industry
was presented with a challenge: how to sell its specialty in the
quadrangle at the University of Southern California up against beer and
soda vendors and 90-degree temperatures.
Not to worry. Olympic visitors instantly recognized sweetened and creamed iced coffee, and sales boomed.
From there, Specialty Coffee Association executive director Ted Lingle
says, iced coffee has gained wide-spread popularity in the Òcoffee
cafeÓ sector, or the Starbucks and other such shops in the world.
StarbucksÕ iced coffee business has doubled the past two years with its introduction of Òfrappuccino.Ó
To be honest, America has been slow getting on the iced coffee
bandwagon. When the coffee folks were looking at how to formulate that
Õ84 iced coffee, they had to look to Japan, where a canned iced coffee
drink had been a huge seller for years. England, too, has a popular
canned product.
None of this is far from the evolution of iced tea, which got its first
push with crowds at the 1904 St. Louis WorldÕs Fair. It took it a
while, but that product, too, moved to homes and restaurants and
finally was offered in to-go cans and bottles.
So when you try these drinks, either at home or in a coffee bar, know youÕre on the cutting edge of an American tradition.
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ICED BLACK FOREST MOCHA
Serves 1
2 ounces espresso
Ice
1/2 ounce chocolate syrup
1/4 ounce cherry syrup
1/4 ounce coconut syrup
8 ounces cold milk
Whipped cream, for topping
Shaved chocolate, for topping
1 cherry, for garnish
Pour espresso into 12-ounce glass filled with ice. Add syrups and milk
and stir. Top with a generous dollop of whipped cream, shaved chocolate
and garnish with cherry.
Nutritional analysis per serving: 294 calories, 17 grams fat, 28 grams
carbohydrates, 9 grams protein, 54 milligrams cholesterol, 143
milligrams sodium, 53 percent of calories from fat.
Ñ Source: ÒThe Torani CookbookÓ by Lisa Lucheta and Ann Rudorf (10 Speed, $16.95).
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DOUBLE DECADENCE DELIGHT
Serves 1
8 ounces cold milk
Ice
2 ounces espresso
1 ounce chocolate syrup
1 ounce caramel syrup
Whipped cream, for topping
Finely chopped walnuts, for garnish
Pour milk into a 16-ounce glass filled with ice. Add espresso and syrup
and stir. Top with whipped cream and garnish with drizzled chocolate or
caramel syrup or both and chopped walnuts.
Nutritional analysis per serving: 408 calories, 21 grams fat, 49 grams
carbohydrates, 10 grams protein, 54 milligrams cholesterol, 246
milligrams sodium, 45 percent of calories from fat. Ñ Source: ÒThe
Torani Cookbook.Ó
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FOUR OÕCLOCK ICED COFFEE
Serves 1
1 1/2 ounces fresh hot espresso
1 cup freshly brewed strong hot coffee
1 teaspoon vanilla extract
1/4 cup half-and-half
Fill a tall glass with crushed ice. Pour in espresso, if desired, the coffee, vanilla and half-and-half. Stir and serve.
Nutritional analysis per serving: 99 calories, 7 grams fat, 5 grams
carbohydrates, 2 grams protein, 22 milligrams cholesterol, 31
milligrams sodium, 63 percent of calories from fat.
Ñ Source: ÒThe Essential Guide to CoffeeÓ by Catherine Calvert (Hearst, $20).
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VANILLA HAZELNUT SPRITZER
Serves 2
2 shots (3 to 4 ounces total) espresso
2 tablespoons vanilla syrup
2 teaspoons hazelnut syrup
Ice cubes
1 cup cold club soda
Brew espresso and mix 1 tablespoon vanilla and 1 teaspoon hazelnut
syrup into each shot. Place 5-6 ice cubes into two chilled 12-ounce
glasses and pour the espresso over. Add the club soda, it will fizz and
form a foam on the top. Serve with straws.
Nutritional analysis per serving: 69 calories, 0 fat, 18 grams
carbohydrates, trace protein, 0 cholesterol, 29 milligrams sodium.
Ñ Source: ÒA Cozy Book of Coffees & CocoasÓ by Susann Geiskopf-Hadler (Prima, $12.95).
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ICED CAPPUCCINO
Serves 2
2 shots espresso (3 to 4 ounces total) espresso
1/2 cup low-fat milk
2 teaspoons granulated sugar
1 1/2 cups crushed ice
Cocoa powder
Brew espresso and set aside. Place milk and sugar in blender and add
the ice. Pour in the espresso. Cover and blend for about 30 seconds
until frothy. Pour into two chilled 10-ounce glasses. Sprinkle with
cocoa and serve.
Nutritional analysis per serving: 50 calories, 1 gram fat, 9 grams
carbohydrates, 3 grams protein, 2 milligrams cholesterol, 33 milligrams
sodium, 18 percent of calories from fat.
Ñ Source: ÒA Cozy Book of Coffees & Cocoas.Ó
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COFFEE-COLA SODA
Serves 1
1 tablespoon half-and-half
Ice cubes
1/2 cup coffee, cooled
1/2 cup carbonated cola drink
Place cream in bottom of tall glass. Fill glass with ice cubes. Pour equal amounts of coffee and cola into glass and stir.
Nutritional analysis per serving: 72 calories, 2 grams fat, 14 grams
carbohydrates, 1 gram protein, 6 milligrams cholesterol, 13 milligrams
sodium, 22 percent of calories from fat.
Ñ Source: ÒThe Coffee BookÓ by Dawn Campbell and Janet Smith (Pelican, $15.95).
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ICED ALMOND COFFEE
Serves 4
4 cups coffee
2 cups half-and-half
4 tablespoons sweetened condensed milk
2 tablespoons sugar
1 teaspoon almond extract
Ice cubes
1 cup heavy cream, whipped
Sliced almonds, for garnish
Combine coffee, half-and-half, condensed milk, sugar and almond extract
in pitcher. Pour over ice in 4 glasses or mugs. Top each portion with
whipped cream and garnish with a few slices of almonds.
Nutritional analysis per serving: 382 calories, 29 grams fat, 25 grams
carbohydrates, 7 grams protein, 92 milligrams cholesterol, 90
milligrams sodium, 68 percent of calories from fat.
Ñ Source: ÒMaking Your Own Gourmet Coffee DrinksÓ by Matthew Tekusky (Crown, $12).
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VANILLA-RUM COFFEE SHAKE
Serves 2
1 1/2 cups coffee
2 scoops vanilla ice cream
1/2 teaspoon rum extract
Ice cubes
Combine all ingredients except ice in a blender for 15-20 seconds, or until smooth. Pour over ice in tall glasses.
Nutritional analysis per serving: 143 calories, 7 grams fat, 17 grams
carbohydrates, 3 grams protein, 40 milligrams cholesterol, 62
milligrams sodium, 45 percent of calories from fat.
Ñ Source: ÒMaking Your Own Gourmet Coffee Drinks.Ó
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CHOCOLATE-COFFEE CRUSH
Serves 1
3/4 cup coffee
1/2 cup milk
1/2 cup crushed ice
2 tablespoons chocolate syrup
Sugar, to taste
Whipped cream, optional
Sweetened chocolate powder, optional
Mix all ingredients except whipped cream and chocolate powder in
blender for 15 to 20 seconds, or until smooth. Pour into a tall glass
and top with whipped cream and chocolate powder, if desired.
Nutritional analysis per serving: 151 calories, 7 grams fat, 20 grams
carbohydrates, 5 grams protein, 17 milligrams cholesterol, 85
milligrams sodium, 41 percent of calories from fat.
Variations: For a vanilla-coffee crush, omit chocolate and substitute 1/4 teaspoon vanilla extract. Proceed as directed.
For a creamy coffee crush, omit the chocolate syrup.
Nutritional analysis per serving: 83 calories, 4 grams fat, 7 grams
carbohydrates, 4 grams protein, 7 milligrams cholesterol, 64 milligrams
sodium, 45 percent of calories from fat.
Ñ Source: ÒMaking Your Own Gourmet Coffee Drinks.Ó
