Iced Coffee Ree Drummond Food

THE SPICY COWGIRL

Steps:

• Lightly whip the cream with the vanilla syrup in a bowl and have on standby.
• In a cocktail shaker, combine the cold brew coffee, milk, chile syrup, chocolate sauce and ice, then shake until frothed and combined. Pour into an ice-filled glass, top with vanilla whipped cream to cover and dust with the cinnamon and cayenne pepper.
• Mix the ground coffee with the water in a large container. Cover and allow to sit at room temperature for 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Refrigerate and use as needed.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

ICED COFFEE

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.

ICED COFFEE - REE DRUMMOND

Steps:

• In large vessel, combine coffee & cold water, stirring well to make sure all coffee is in contact with water.
• Set aside, to let steep overnight or at least 8 hours.
• With another large vessel & mesh strainer, line strainer with 2 layers of cheese cloth.
• Strain coffee into second vessel.
• Store in refrigerator for up to 2 weeks.
• To Serve:.
• Combine 1/2 coffee, 1/2 milk of your choosing over ice. Sweeten as desired.
• OR.
• Sweeten AND cream with sweetened condensed milk, as desired.