Just in time for Christmas parties — this is a festive and easy drink everyone will love!
I heard the idea on a radio show back in the early eighties. Big chain coffee shops weren’t that common in those days, and I don’t think there was much marketing of the yummy, slushy, coffee drinks we take for granted today. So this iced coffee seemed like a new and novel idea.
I was driving as I was listening to the radio, so I couldn’t write down the recipe…but I’m not very good at following recipes anyway. A few days later I played around and came up with my version of the elegant iced coffee. I served it at a ladies’ Christmas party at my church and it became an instant hit!
It’s fondly referred to as the official drink of the Calvary Chapel Ladies, and I bet no fewer than 50 people have asked me for the recipe.
3 cups of double-strength, freshly brewed black coffee (You can use decaf)
1 cup sugar
1 quart half and half
2 quarts extra rich or whole milk
2 tablespoons vanilla (or you can use mint or chocolate…be creative.)
Pour the hot coffee into a large container and add sugar
Stir to melt the sugar
When the sweet coffee has cooled a little, stir in the milk and half and half
Stir in the vanilla
Now return the milky coffee to the milk containers. (You will need one additional quart container)
Freeze completely until the day you plan to use it
Allow it to thaw for 2-3 hours before serving.
The coffee will probably be in a soft icy chunk when you transfer it to your punch bowl. You can break it up with a wooden spoon or serving fork.
Serve at a slushy consistency.
This recipe makes about a gallon. That’s 16 cups. And each cup contains about 205 calories…but who’s counting!