Iced Coffee

• 4 teaspoons Suisse Mocha Café
• 1/4 cup hot water
• 3/4 cup cold water
• ice cubes or crushed ice

Dissolve flavored instant coffee in hot water. Stir in cold water. Pour over ice cubes in tall glass.

Cool off after an outdoor activity this summer with a serving of this frosty beverage!

• 2/3 cup Hazelnut Coffee
• 3-1/2 cups cold milk
• 1/2 cups cold half-and-half

Place flavored instant coffee in large pitcher and stir in milk and half-and-half until well blended. Serve over ice cubes in four tall mugs or glasses.
For a chocolate flavored coffee use chocolate-flavored milk and add 2 tablespoons chocolate syrup along with the half-and-half. And for some more add 1 to 2 tablespoons chocolate syrup, caramel-flavored syrup or maple-flavored syrup along with the milk and half-and-half.

• 6 tablespoons ground coffee
• 3 cups cold water
• ice cubes

Place coffee in the coffee maker. Brew the coffee and let it cool completely. Refrigerate until ready to serve. Pour coffee over ice cubes in 3 tall glasses. Serve with milk and sugar, if desired.

• 6 tablespoons ground coffee
• 1/2 teaspoons ground cinnamon
• 3 cups cold water
• ice cubes or coffee ice cubes

Place coffee in the coffee maker and sprinkle 1/2 teaspoons ground cinnamon over the coffee grinds before brewing. Brew the coffee and let it cool completely. Refrigerate until ready to serve. Pour coffee over ice cubes in 3 tall glasses. Serve with milk and sugar, if desired. For a special treat, use Vanilla or Hazelnut Flavored Coffee.

You can't go wrong sticking with the basics. Its just espresso over ice, with enough sweetened milk to mellow it out.

• 2 shots espresso
• 2 tablespoons condensed milk, sweetened
• ice cubes

Add espresso and condensed milk to a cocktail shaker, with enough ice to fill it up. Shake the espresso mixture vigorously to make it frothy and serve immediately.

• 2 pots of coffee of your choosing
• 1/4 ounce of mint flavored coffee syrup per serving
• 1/4 ounce chocolate syrup per serving
• 1/4 cup of heavy cream

Brew 1 pot of coffee and let cool. Pour coffee into ice trays and freeze. Brew another pot of coffee. Pour the mint and chocolate syrup into a large coffee mug and fill 3/4 of the way full with coffee. Stir well. Now add cream and stir again. Taste and add sugar if desired. Now add frozen coffee cubes and stir once more and garnish with mint leaves before serving.

You wouldn't think of making a milk-shake for a cocktail, but it works when you mix Amaretto with espresso and ice cream.

• 1/2 oz. Amaretto
• 1/2 oz. Kahlua
• 6 oz. espresso, chilled
• 1 scoop chocolate ice cream
• whipped cream

Blend all ingredients, except whipped cream, in a blender until smooth. Serve immediately, topped with whipped cream.

An interesting mix of rich creaminess and bubbly fizz. Kind of like a typical ice cream float, but with a few added touches of coffee and cream.

• 3 cups strong coffee, chilled
• 1 cup half & half
• 4 scoops coffee ice cream
• 3/4 cup club soda
• 1 tablespoon sugar
• whipped cream

Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4.

A punch, with a triple dose of coffee flavor.

• 2 cups coffee liqueur
• 1/2 cup vodka
• 5 cups espresso or strong black coffee, cooled
• 3 pints high-quality coffee ice cream, softened

Make the punch by mixing all of the ingredients in a large bowl and whisk until smooth. Refrigerate until ready to serve. Serve chilled.

More of a dessert than a drink, this is thicker than a milk-shake. Can't be beat for a summer time treat, especially if you have some place to sit in the shade.

• 1 cup coffee
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon almond extract

Dissolve sugars in coffee while it is hot. Let cool, and add almond. Pour into a metal tray and freeze until nearly solid. Beat well, then freeze again until it reaches a sherbet texture. Serve topped with whipped cream. Serves 4.

• 2 cups brewed coffee
• 2 cups light cream
• 5 whole cloves
• 1 cinnamon stick

Add cloves and broken-up cinnamon stick to coffee, and let the mix steep in the fridge for a couple of hours. Strain out the cloves and cinnamon pieces. Pour in cream and add sugar if you want more sweetness. Serve over ice. Serves 4.

A very smooth recipe for an iced chai coffee. The spiciness of chai isn't only for tea. It's a simple blend that won't take you forever to put together. Spice up your coffee today.

• 2 teaspoons cardamom, ground
• 4 tablespoons sugar
• 4 tablespoons heavy cream
• 1 teaspoon almond extract

Use your favorite brewing method to make 4 cups of coffee, mixing the ground cardamom in with the grounds first. Add sugar and almond to the hot coffee, and mix until dissolved. Let cool. Half-fill 4 tall glasses with crushed ice, then fill up with chilled coffee. Add a spoonful of cream to each, just before serving. Serves 4.

A creamy iced coffee, naturally sweetened with honey, perfect for a summer day. This recipes is only lightly flavoured with coffee, so it's not too overpowering.

• 2 tablespoons instant coffee
• 1/4 cup boiling water
• 1/4 cup liquid honey
• 3/4 cup cold water
• 1 quart milk
• 1 cup ice cubes

Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk. Serves 4.