The sun is finally shining in the UK and the craving for iced coffee is serious.
Whilst iced coffee has been loved in Africa and Asia for centuries, it’s only really made it big in the West over the last few years, initially made popular by a couple of American coffee giants and the explosion of London’s coffee scene.
From Algeria to Vietnam to Greece and everywhere in between, read more below on five of the world’s most loved iced coffee recipes.
Known as “the original iced coffee”, the Mazagran was first brewed in Algeria and made popular in France from the 19th century. It quickly became popular in the coffee houses of Paris, and was the first European coffee to be served in tall, narrow glasses.
2 shots of Organic Intense espresso
½ a lemon
1 glass of ice-cold water
Simply brew your espresso and serve over ice with a glass of lemon-spiked ice-cold water. Mix to taste, and some lemon peel to garnish.
Much like the slinky, penicillin and crisps, the frappe was created by accident and has since become a staple of Greek culture. Whilst the original recipe calls for instant coffee, this drink can be made equally as well with chilled espresso.
1 shot of Organic Espresso
Cow’s milk or Evaporated milk, to taste
Pour the coffee, ice and water into a shaker and shake until you get a nice frothy consistency; adding a little sugar will give you a much nicer texture. Add milk to taste - we strongly recommend using evaporated for the most authentic experience!
One of the latest obsessions of many in the world of coffee, cold brew is easy to love. It's strong, insanely easy to make, naturally sweeter and less acidic than regular iced coffee - no wonder this drink is so loveable!
Ground coffee (we love our Organic Honduran for this)
Milk (to taste)
Sugar (to taste)
Just add cold water to ground coffee (usually at a ratio of around 8:1) and steep for 18 to 24 hours for best results. Strain over a glass of ice, and add milk and/or sugar to taste, if you wish. Even better - it can be kept in the fridge for up to a month (hello, meal prepping your coffee!)
For a more detailed read on cold brew, check out our blog below.
A deliciously sweet variation on a regular iced coffee, this drink consists of dark-roast coffee poured over a small amount of sweetened condensed milk. Known nationally as Ca phe sua da, the shortage of fresh milk meant that the sweeter substitute of condensed milk became the natural alternative.
Sweetened condensed milk
Brew & pour coffee into a cup quarter-full with sweetened condensed milk. Add ice, and stir well.
Rich coffee flavours blended into an icy, creamy slush – this is the ultimate indulgence.
Ingredients: (Serves 2)
1 teaspoon chia seeds
50ml coconut milk
2 shots of Organic Espresso
optional: a dash of coffee liqueur
For the frozen coconut cream:
½ teaspoon vanilla bean pods
150ml light coconut milk
Firstly, combine the vanilla and coconut milk in a pan, and bring to a boil. Once boiled and fully mixed together, pop the mixture into the freezer. Meanwhile, soak the chia seeds in a splash of coconut milk until it reaches a jelly-like consistency. Finally, add the frozen milk mixture and chia seeds into a blender with the two espresso shots(don’t forget the coffee liqueur, if you need that extra kick!) and blend to desired consistency.