December 7, 2007, Newsletter Issue #137: Hot Days, Cold… Coffee?

Tip of the Week

On a hot day, there’s nothing better than a cold cup of … coffee? Add the words “flavored” and “iced” and the concept is much more palatable. Check out three iced coffee recipes from www.greenmountaincoffee.com that will knock your flip-flops off!

Nutty Rainforest Freeze


* 1 cup (6 oz.) Fair Trade Rain Forest Nut coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Use basic technique: brew fresh coffee, add sweetener to hot coffee. Fill shaker with ice, add dairy over ice. Add coffee, shake, strain and serve in chilled glass. Garnish with a sweet strawberry, split and hung on the rim of the glass.

Blueberry Rhapsody
* 1 cup (6 oz.) Wild Mountain Blueberry coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Uses basic technique. Garnish with fresh blueberries, of course!

Pecan Praline Dream


* 1 cup (6 oz.) Southern Pecan coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)
* 1 tsp. Coffee Caramel Sauce

Use basic technique. Then swirl caramel sauce into chilled martini glass before adding strained iced coffee mix… Want a Southern Turtle? Swirl caramel and chocolate sauces in the glass!

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Looking for great coffee? Visit www.GreenMountainCoffee.com to see the latest in bagged and single-cup coffee. Have you seen the Keurig Single-Cup Coffee maker yet?

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Mary White