Our Favorite Iced Coffee
Preparation: Using a Toddy brewer, combine 12 oz of ground Cold Brew coffee with 7 cups of cold water. Let the coffee and water combination stay at room temperature for 12-24 hours and filter the grounds when the brew cycle is complete.
Brew Time: 12-24 hours.
Tasting Notes: A favorite method of preparation among our staff, the Toddy method produces a very mellow cup of iced coffee that can be stored as a concentrate for up to two weeks in the refrigerator.
For more detailed instructions, click here.
Simple Iced Coffee
Preparation: Prepare coffee as normal using a french press, 12-cup brewer, or other method of your choice. After brewing, transfer coffee immediately to a glass or ceramic decanter and leave the brew at room temperature for 6 hours. Then add ice and serve or refrigerate the decanter.
Tasting Notes: The weight and texture of coffee brewed in a french press is unsurpassed and provides an almost espresso-like consistency. If using a 12-cup brewer, we suggest using an unbleached paper filter to bring out the crisp and bright attributes of the coffee.
Preparation: Pour a 1-ounce, properly prepared shot of espresso into 3 ounces of cool water and then add ice. Be sure to add the ice last to reduce the temperature shock for the espresso.
Brew Time: 30 seconds.
Tasting Notes: This method requires a professional grade espresso machine, but the flavor of the espresso is well preserved and the crema is still in tact.
Iced Coffee for a Crowd
Preparation: Brew Equal Exchange coffee at double strength (use half the amount of water for the same amount of coffee grinds), then let cool.
Refrigerate half the amount and freeze the rest in a block form or in an angel food cake mold (the hole in the middle helps the frozen coffee keep its strength).
On the day of use, place ice cubes in your dispenser, then pour in the refrigerated coffee, then place the block of frozen coffee on top. Stir occasionally.
Serve with ice, milk, half and half, liquid sweetener and large cups.
- 3 cups vanilla ice cream
- 1 cup milk
- 1/2 cup chilled Toddy coffee
- 1 tsp vanilla extract
- Dollop of whipped cream
- Small handful of chocolate shavings (try a box grater)
Mix all ingredients in a blender until smooth. Serve in a tall glass, top with whipped cream and shavings.
Spiced Coffee Cooler
- 4 cups of double-strength Equal Exchange Coffee
- 2 cinnamon sticks
- 4 whole cloves
- 3 whole allspice
Combine brewed coffee with spices in a large glass pitcher or teapot. Steep for 30 minutes. Strain and pour over ice. Add cream, milk, sugar to your taste (powdered or superfine sugar melts fastest and best.)
Coconut Coffee Smoothie
- 1 cup canned coconut milk (blend first to even texture)
- 1 cup iced Equal Exchange Coffee (If using a homebrewer, brew with one and a half amount the grinds, let sit 2 hours, chill in refrigerator or freezer)
- 1/2 cup chocolate ice cream
- 1/2 Equal Exchange Organic Banana
- drop of vanilla extract
- (optional) Equal Exchange Organic Very Dark Chocolate, shavings
Blend together coconut milk, iced coffee, ice cream, banana and vanilla extract until frothy. Pour into glass and top with chocolate shavings.
Iced Spicy Hot Cocoa
- Hot water
- Equal Exchange Organic Spicy Hot Cocoa
- Whole Milk
- Ice cubes
In a glass, mix equal parts hot water to Organic Spicy Hot Cocoa (about 2 Tbsp each is a good place to start). Stir until thoroughly dissolved and forms a paste. Add whole milk to taste (to fill glass), stir. Stir in ice cubes.
Coffee Ice Cubes
...the coolest trick in the book!
Never dilute your iced coffee again! Freeze brewed coffee in an ice cube tray and use in place of regular ice to keep your coffee strong all summer long. Freeze coffee and cream together for richer flavor as the cubes melt.
Quick tip: Devote an ice tray or two to coffee cubes only, as coffee flavor may linger in the plastic and affect the taste of regular ice.
Make your own Simple Syrup
An easy sweetener for iced drinks — No more undissolved sugar at the bottom of your cup!
Combine one cup of granulated sugar with two cups of water just off the boil and stir briskly until sugar dissolves. Store in the fridge until ready for use.