Iced coffee

My grandmother always kept a bottle of coffee syrup in a small cupboard above the kettle. I’d often walk to her house after school, picking up a Vanilla slice or Neenish tart on the way, and we’d sit at her kitchen table chatting while we sipped our iced coffees and shared a cake.

These days it is also popular to use a base of freshly made hot espresso coffee instead of coffee syrup, so I’ve included both versions here. The syrup version is sweeter and has a milder coffee flavour than the espresso, and if you store it in the fridge you’ll always have it on hand, as Nana Doris did.

Serves 1

Iced coffee with espresso

30 ml (1 fl oz) hot espresso coffee

1 teaspoon brown sugar, or to taste

1 scoop Vanilla ice cream or coffee ice cream or coffee gelato

170 ml (5½ fl oz/²/₃ cup) full-cream milk

whipped cream (optional)

ground cinnamon, for sprinkling

Pour the hot espresso into a tall glass and stir in the sugar until dissolved. Add the ice cream, pour in the milk and top with whipped cream, if using. Sprinkle with ground cinnamon and serve with a long parfait spoon and a straw.

Iced coffee with coffee syrup

1½–2 tablespoons Coffee syrup

170 ml (5½ fl oz/²/₃ cup) full-cream milk

1 scoop Vanilla ice cream

whipped cream (optional)

ground cinnamon, for sprinkling

Pour the coffee syrup into the glass, then the milk, and stir well to combine. Add the ice cream and top with whipped cream, if using. Sprinkle with ground cinnamon and serve with a long parfait spoon and straw.

Photography © Maree Homer

Double dare you

Use a double shot of espresso coffee if you like it strong; adjust the sugar and milk to taste.

Song of Saigon

For a Vietnamese-style iced coffee, combine hot espresso coffee and condensed milk over ice.

Iced chocolate

Pour 2 tablespoons Chocolate syrup into a tall glass, then pour in the milk and stir until well combined. Top with a scoop of Vanilla ice cream or Chocolate ice cream, then top with whipped cream. Sprinkle with fine chocolate shavings, or sifted organic cocoa powder mixed with icing (confectioners’) sugar.

Iced mocha

Use the Iced chocolate recipe above, but substitute 1 tablespoon of the Chocolate syrup with Coffee syrup.

Icy frappé

Process espresso coffee, coffee syrup and ice with some milk or ice cream until smooth.