Instant Iced Coffee

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 2 tablespoons milk
• 1 teaspoons sugar
• 1/2 cup ice cubes
• 2 tablespoons thawed whipped topping

Stir instant coffee granules into cold water in tall glass. Add milk and sugar, stir until well blended. Add ice cubes. Top with whipped topping just before serving.

• 1/4 cup instant coffee granules
• 3 cm-piece fresh ginger
• 1 x 7 cm cinnamon stick
• 5 whole cloves
• 5 cups boiling water
• 1 cup sweetened condensed milk
• crushed ice, to serve
• 1/2 cup Kahlua liqueur (optional)

Place the coffee, ginger, cinnamon stick and cloves in a large heatproof jug. Stir in the water. Set aside to cool completely. Strain the coffee mixture through a fine sieve into a clean jug. Discard the ginger, cinnamon stick and cloves. Add the condensed milk to the jug and stir to combine. Fill serving glasses with ice. Top with the coffee mixture and Kahlua, if desired. Stir to combine. Serve immediately.

• 1/2 cup instant coffee
• 1/2 cup caramel ice cream topping
• 1/2 teaspoons ground cinnamon
• 8 cups boiling water

Mix all ingredients except boiling water in medium bowl. Add boiling water and stir until coffee granules are completely dissolved and mixture is well blended. Refrigerate for several hours or until chilled. Serve over ice cubes in 8 tall glasses.

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 1 tablespoons hazelnut-flavored non-dairy creamer
• 1/2 cup ice cubes

Stir instant coffee granules into cold water in tall glass. Add creamer and stir until well blended. Add ice cubes. Serve immediately.

• 1-1/2 teaspoons instant coffee
• 3/4 cup cold water
• 1 tablespoons French vanilla-flavored non-dairy creamer
• 1/2 cup ice cubes

Stir instant coffee granules into cold water in tall glass. Add creamer and stir until well blended. Add ice cubes. Serve immediately.