cHiLL oUt!!!

Is coffee too hot for your summer taste buds? Fortunately, there are lots of ways you can incorporate coffee into something cold to chill your hot summer days. We've gathered some great recipes for you, some yummy treats and some great coffee/espresso drinks too. 

A good ice cream soda never goes out of fashion ...

Old Fashion Coffee Soda:  

3 cups chilled brewed coffee (preferably made from a mild coffee like Colombian or Guatemalan)

1 1/2 tablespoons of sugar

3 cups (1 1/2 pints) coffee ice cream (either homemade or good quality purchase)

1 cup of soda water

4 teaspoons of Kahlua or other coffee liqueur (optional)

1/2 cup heavy whipping cream, whipped to soft peaks

Shaved dark chocolate (optional)

Directions:

Pour coffee into a 4-cup or larger glass measuring cup with a spout. Stir in sugar. Place two large scoops of ice cream into each of 4 tall glasses. Pour 3/4 sweetened coffee into each glass, then add 1/4 cup soda water to each. If desired, add 1 teaspoon Kahlua to each serving. Top sodas with some whipped cream (ours at Coffee Times is the BEST!!) and sprinkle dark chocolate shavings on top. Delicious!

Gelato Affagato:

2 scoops of ice cream of your choice, such as vanilla, cinnamon, caramel, or espresso

2 shots of hot espresso

1/3 cup lightly sweetened softly whipped cream

2 chocolate-coated espresso beans for garnish

Directions:

Put the ice cream in an old fashion glass.

Pour hot espresso over ice cream, and top with the whipped cream and garnish with espresso beans.

Espresso Ice Cream:

3 cups half-n-half

1/2 vanilla bean, split lengthwise

5 egg yolks

1/2 cup plus 2 tablespoons sugar

2 tablespoons finely ground espresso beans (some people have come in and bought our Medaglia D'Oro instant espresso.)

Directions:

In a double boiler over simmering water, add the half-n-half. Scrape the seeds from the vanilla bean into the half-n-half. Cook until small bubbles appear around the edges of the pan.

Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth and blended, 1 1/2 to 2 minutes. Gradually drizzle 1/2 cup of the hot half-n-half mixture in the pan. Cook over simmer water, stirring constantly, until the custard thickens, about 10 minutes. To check for doneness, draw your fingers through the custard on the back of the spoon; it should leave a trail. Remove from heat, and cool at room temperature.

Strain the custard through a fine-meshed sieve, stir in the ground espresso, cover, and refrigerate at least 2 hours or up to 3 days. Stir the mixture, then pour it into an ice cream maker. Freeze according to the manufacturer's instructions.

ENJOY, enjoy your coffee hot or cold!! Happy summertime.