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Five summer iced coffee recipes

Summer is the perfect time to try something new, like an iced coffee recipe that will have you feeling refreshed and invigorated. 

We've rounded up our five favourite iced coffee recipes that can easily be made at home. 

To make great coffee at home, just follow one of our brew guides for the stovetopAeroPressV60, plunger or espresso machine.

For these recipes we've used Merlo's Espresso blend.

Classic Iced Latte  

Ingredients: Espresso (30ml small or 60ml large glass), ice, cold milk of choice. 

Directions: Fill a glass ¾ full with ice, add cold milk and espresso shot on top.

*For a creamier variation, replace the ice with coffee gelato.

Classic Iced Long Black

Ingredients: Double espresso (60ml), ice, cold water.

Directions: Fill a glass ¾ full with ice, add cold water and espresso shot on top.

*For a zesty variation, add a wedge of fresh orange to the glass.

Mint Mojito Iced Coffee

Ingredients: Double espresso, fresh mint, raw sugar (1 teaspoon), dash pouring cream, ice.

Directions: In a Martini shaker – muddle fresh mint and sugar (release the oils from the mint, but don’t break it up too small).

Add ice, coffee, and cream to shaker.

Shake vigorously for 15 seconds until coffee has chilled.

Pour everything into a mason glass, add extra ice cubes if desired and a sprig of fresh mint for garnish.

*For a quick variation: use 15ml of peppermint syrup in place of fresh mint and raw sugar.

Christmas Spiced Cold Brew

Ingredients: 50g ground coffee, 500ml cold water, 1 stick cinnamon, 2 cloves, pinch nutmeg.

Directions: Add coffee, spices and water to a plunger or jug and leave to steep in the fridge overnight or at least 8 hours.

After brewing, plunge or filter the coffee and spices, and pour into a chilled glass.

*For an indulgent variation, add fresh whipped cream on top and a dusting of cinnamon/ nutmeg.

Merlo Espresso Martini

Ingredients: 1 part kahlúa, 2 parts vodka, 1 part espresso.

Directions: In a martini shaker - Shake kahlúa, vodka and espresso together with plenty of ice for 10 seconds to achieve optimal frothiness.

Strain into a cocktail glass to get rid of all the small ice chips.

Garnish with a few whole coffee beans and enjoy responsibly.

Which summer coffee recipe is your favourite? Let us know and tag us in your creations on Facebook and Instagram