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    by Adele Bilotta June 11, 2021

    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.

    Mazagran

    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.

    Ingredients:
    2 shots of Organic Light Roast espresso
    Ice cubes
    ½ a lemon
    1 glass of ice-cold water

    Method:
    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.
     

    Greek Frappe 

    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.

    Ingredients:

    1 shot of Organic Espresso

    Cold water

    Ice cubes

    Cow’s milk or Evaporated milk, to taste

    Method:

    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!

    Cold brew

    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!  

    Ingredients:

    Cold water

    Ground coffee (we love our Organic Honduran for this)

    Ice cubes

    Milk (to taste)

    Sugar (to taste)

    Method:
    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.

    COLD BREW, 3 WAYS >

    Vietnamese Ice Coffee

    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.

    Ingredients:

    2 shots Organic Dark Roast capsules

    Sweetened condensed milk

    Ice cubes

    Method:

    Brew & pour coffee into a cup quarter-full with sweetened condensed milk.  Add ice, and stir well.

    Coffee milkshake

    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

    Method:

    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.

    Adele Bilotta
    Adele Bilotta

    Birthstone is a coffee bean. Head of Customer Experience and resident American.



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