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This
is a Creamy Blended Iced Coffee that you can now make at home for a mere
fraction of the commercial price.
1/2 cup fresh espresso*
2 1/2 cups lowfat milk (2 percent) or skim, as you prefer
1/4 cup granulated sugar (Sweetener works, too.)
1 tablespoon dry pectin**
Combine all of the ingredients in a pitcher or covered container. Stir
or shake until sugar is dissolved. Chill and serve cold.
Makes
3 8oz. servings.
*Grind your coffee medium-fine. You can use a drip coffee maker if you
like. I like the "Coffee Press" idea. Walah! Espresso. Experiment
for your taste.
**This
is a natural thickener found in fruits that is used for canning. You can
find it in the supermarket near the canning supplies. It is used in this
recipe to make the drink thicker and creamier, and can be found in the
original recipe. It does not add to the flavor and can be excluded if
you don't care so much about duplicating the texture of the real thing.
-- Take course ground coffee in the ratio of 1 pound to 6 cups cold water.
Put coffee into a glass or plastic jar, add water and let it sit for 24
hours. Filter the liquid through a piece of clean linen. Substitute this
for espresso in recipe above. Dilute to taste. This is not really espresso,
but it will make coffee concentrate using the cold toddy method and can
pass for your strong coffee. I have tried it, and found it convenient
for a quick cup once it is made, but it is certainly not a method of choice.
Personally, If I wanted to make it in concentrate, I'd use a crock-pot.
Recipe
offered by David, a long time CocoaJava reader.
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