• Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Google +
  • Blog

Recipe: Keep Your Cool with Four Spring Time Coffee Creations

While coffee used to be one of those beverages that was most popular in the colder months of the year, that’s not the case today. With hundreds of varieties and flavors and even more ways to brew and prepare it, coffee is a mainstay all year round, with specialty gourmet leading the way. Now that spring has sprung we wanted to share some of our favorite seasonal coffee recipes.

Perfect Iced Coffee. Believe it or not, there’s more than one way to ice a coffee. The Pioneer Woman swears by this one. In fact, it’s so good that your friends will think you purchased it from a coffee shop.

What you’ll need:

  • a few large containers
  • cheesecloth
  • space in your refrigerator (recipe makes 24)


  • 1 pound of rich ground coffee (we recommend a French Roast)
  • 8 quarts of cold water
  • Half-and Half (a splash per serving)
  • Sweet condensed milk (2 or 3 tsp. per serving)


Next, mix your water and coffee grounds in one of the large containers you set aside. Let it sit at room temperature for at least 8 hours. You may want to make it before bedtime and let it steep overnight. All that’s left is to pour it into a glass, add your half-and-half and condensed milk – and enjoy. Simple and delicious.


Frozen Caramel Latte. Yes, this tastes as good as it sounds. Better, actually. Courtesy of All Recipes, this one is a less-expensive (but just as delicious) take on what you can get at the corner café. It’s frothy and sweetened with caramel sauce and a bit of whipped cream goodness. The only equipment needed is a blender. Here’s how it’s done:


    • 3 fluid ounces brewed espresso
    • 1 tablespoon caramel sauce
    • 2 tablespoons white sugar
    • 3/4 cup milk
    • 1 1/2 cups ice cubes
    • 2 tablespoons whipped cream

Three simple steps and you’re done. First, combine your espresso, caramel sauce and sugar in the blender. Blend on high until the caramel and sugar dissolve into the espresso. Next, add the ice, pour in the milk and blend until it’s good and frothy. Finally, top with whipped cream (and maybe an extra dab of caramel sauce) and serve.   Pure spring sweetness.


Thai Iced Coffee. If you’ve never tried cardamom, this one is a must try. It comes from Food.com member Evelyn/Athens.



  • ground coffee (stronger the better) to make 4 cups
  • 4 tablespoons sugar
  • 4 tablespoons heavy cream
  • 2 teaspoons ground cardamom
  • 1 teaspoon almond flavoring
  • crushed ice


Step one is to add the cardamom to the ground coffee and then brew it up. When it’s finished, add your sugar and almond flavoring. Mix it all up and let it sit until lukewarm. This recipe calls for fancy highball glasses if you have them. Fill them halfway with ice and then ¾ of the way with coffee. Finally, stir in your heavy cream. Yum.


Viennese Iced Coffee. Drink this one and you’ll think you’re in Europe sitting at an outside café. The recipe was created by Ina Garten for the Food Network (Barefoot Contessa Show) and it’s a winner.



  • 6 one ounce shots of espresso, regular or decaf
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup hot water
  • 2 cups ice
  • 4 scoops vanilla or coffee ice cream
  • Unsweetened cocoa powder
  • Short straws for serving


Begin by combining the espresso, sugar, vanilla, and hot water in a blender. Stir mixture until the sugar dissolves. Add the ice and process on high until the mixture is nice and smooth. Divide it into 4 short glasses. (Stemless wine glasses would look pretty.) Next, microwave the ice cream until soft (about 15 seconds). Put a scoop in each glass and sprinkle this dessert with cocoa powder. Serve with a short straw and spoon. This one is bound to become one of your favorites.


Which one will you make first? While you’re deciding, we invite you to give Grande Kaffe a try. There’s no recipe needed. Simply visit our website, select your favorites, check out, and you’re done. Your coffee will arrive on your doorstep, and put a spring in your step, in no time flat.