Iced coffee recipes – Gallop Cafe

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Gallop Cafe Iced Coffees

Gallop Cafe Iced Coffees

Gallop Organic House Blend or Chicory Coffee Toddy
In a 4-6 quart container with a lid, add
9 cups cold water

In a double layer of cotton cheese cloth or in a polyester 1 gallon mesh strainer, add
1 lb chicory or other coffee – coarse ground.
Tie off with cotton string to keep grounds contained in strainer and then submerge in the 9 cups of water in the container.

Let sit in dark cool area at room temperature for 24 hours.

When ready to use prop grounds bags over a wire mesh strainer over the container to drain off all of the toddy from the grounds. Let drain for an hour. You’ll want every last drop!  Now use in your favorite beverages and store in the refrigerator for up to 4 days.

Simple Syrup:
in a 3 qt. sauce pan, add
1 1/2 cups raw sugar
1 1/2 cups water

Cook over medium heat until water boils and sugar melts completely.
Pour cooled mixture into a squeeze bottle or container with a lid.
Store in refrigerator for up to 3 weeks.

Dark Chocolate Iced Espresso
Makes one 16 Oz. single serving

Mix ingredients with a wire whisk in a 4 cup glass mixing cup or spouted bowl:

2 1/2 heaping tsp. instant espresso powder (or 2 – 4 shots fresh espresso)
1 heaping tsp. dark cocoa powder
2 oz very hot water (omit if using fresh espresso). Stir well until espresso powder
dissolves.
Add 1 Tbls. Simple Syrup.
Add 6-7oz whole milk and stir. Pour over ice in 16 oz. glass

For 6 servings:
Mix ingredients with a wire whisk in a large 4 – 6 quart mixing bowl

Add 15 heaping tsps. instant espresso powder (12 – 24 shots fresh espresso)
Add 6 heaping tsps dark cocoa
Add 12 oz very hot water (omit if using fresh espresso). Stir well until espresso powder
dissolves.
Add 6 Tbl. Simple syrup
Add 36 – 42 oz. whole milk and stir. Pour into serving pitcher then pour over ice in 16 oz glasses.

Almond Milk Iced Coffee:
Makes one 16 Oz. single serving

Mix ingredients with a wire whisk in a 4 cup glass mixing cup or spouted bowl:
Add 1 Tbl. honey and 1 Tbl. white chocolate sauce to 6 oz. of room temperature Coffee Toddy.
Add 1/16 tsp ground cinnamon to liquids and stir well with a whisk until cinnamon is incorporated and the honey is dissolved.
Add 3- 4 oz. unsweetened Almond Milk and stir again.  Pour over ice in a 16oz. glass.

For 6 servings:
Mix ingredients with a wire whisk in a large 4-6 quart mixing bowl:
Add 6 Tbl. honey and
6 Tbl. white chocolate sauce
Add 36 oz. of room temperature Coffee Toddy.
Add 3/4 tsp ground cinnamon to liquids and stir well with a whisk until cinnamon is incorporated and the honey is dissolved.
Add 18 – 24 oz. unsweetened Almond Milk and stir again.  Pour into a serving pitcher and serve over ice.

Chicory Iced Coffee
Makes one 16 oz single serving

In a 16 oz glass add 6 oz Chicory Coffee Toddy and 6 oz. whole milk.
Sweeten with 1 – 2 Tbl. Simple Syrup. Add ice.

To make 6 servings:
In a large 4 -6 qt. mixing bowl, add
36 oz Chicory Coffee Toddy and 36 oz. whole milk

Sweeten with 6 -12 Tbl. Simple Syrup. Stir and add to a serving pitcher.  Serve over ice.

Gran Marnier Whipped Cream
1 1/2 cups cold whipping cream
1 Tbl. real Vanilla
1 Tbl. Powder sugar

Place all ingredients in a bowl and and whip with a hand held mixer., or place in a cocktail shaker with a lid and shake until thickened.