Iced Espresso Food

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SPARKLING ICED ESPRESSO



Sparkling Iced Espresso image

Provided by Bobby Flay | Bio & Top Recipes

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

2 shots espresso, chilled
Simple syrup (see Cook's Note)
Twist of lemon or orange peel
4 to 6 ounces cold sparkling water

Steps:

  • Put the espresso in a tall glass and stir in simple syrup to taste. Add ice cubes and the lemon twist. Fill to the top with sparkling water. Serve immediately.

ICED ESPRESSO



Iced Espresso image

Need a quick pick me up? Try an iced espresso! This espresso drink is cool and refreshing, with a stronger flavor than iced coffee.

Provided by Sonja Overhiser

Categories     Drink

Time 5m

Number Of Ingredients 3

1 doubleshot espresso (2 ounces)
1 ounce* milk of choice (dairy or oat milk)
1 teaspoon simple syrup or maple syrup

Steps:

  • Make the espresso using your desired method: go to How to Make Espresso.
  • Stir together the espresso, milk, and simple syrup in a glass, and fill with ice. Add additional milk if desired. Serve immediately.

ICED ESPRESSO FLOATS WITH WHITE CHOCOLATE ICE CREAM



Iced Espresso Floats With White Chocolate Ice Cream image

If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time.

Provided by Annacia

Categories     Frozen Desserts

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 large egg yolks
1/2 cup granulated sugar
1/3 teaspoon kosher salt
1 1/2 cups milk
1 2/3 cups heavy cream (whipping)
4 ounces white chocolate, finely chopped
6 cups cold brewed espresso or 6 cups strong coffee
7 tablespoons superfine sugar

Steps:

  • TO MAKE THE GELATO:
  • In a bowl, whisk together the egg yolks
  • 1/4 cup of the sugar and the salt.
  • Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
  • stirring occasionally, until almost simmering.
  • Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
  • Strain the custard into a clean bowl and cool over an ice bath until room temperature.
  • Refrigerate the custard for at least 4 hours or up to overnight.
  • Churn in an ice cream machine according to the manufacturer's instructions.
  • Freeze until scoopable, about 4 hours, depending on your freezer.
  • TO SERVE:
  • Mix together the espresso and superfine sugar in a large pitcher.
  • Fill 6 tall glasses two-thirds full of cold espresso.
  • Place a big scoop of white chocolate ice cream in each glass.
  • Serve immediately, with a long spoon and a straw.
  • IN ADVANCE:.
  • The espresso should be made the same day the float is served and chilled.

Nutrition Facts : Calories 522.5, Fat 35.5, SaturatedFat 21.3, Cholesterol 206.7, Sodium 206.5, Carbohydrate 47.5, Sugar 42.6, Protein 6.1

ICED ESPRESSO MARVO



Iced Espresso Marvo image

Water? Yep, even if you don't usually take your coffee drinks without some kind of cream, you'll love the mix of sparkling water and espresso. A nice and unique bubbly coffee concoction.

Provided by Annacia

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

1 cup espresso, chilled
sparkling water
crushed ice
sugar (or Splenda as or if desired)

Steps:

  • Pour espresso over ice in a tall glass.
  • Fill the remainder of the glass with mineral water.
  • Sweeten as and if you like.
  • Give a quick stir and serve.

Nutrition Facts : Calories 4.8, Fat 0.4, SaturatedFat 0.2, Sodium 33.6, Protein 0.3

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