Chocolate-Hazelnut Iced Coffee:
Stir 1 Tbsp chocolate-hazelnut spread (per serving) into hot coffee. Refrigerate. Stir and serve over ice. Top with whipped cream if you were good today.
Blend ¾ cup cold brewed coffee and ½ cup vanilla ice cream (per serving) in blender until smooth. Serve immediately. Repeat if necessary.
Mint-Mocha Iced Coffee:
Melt 2 soft chocolate mint candies (know what we mean, junior?) in each serving of hot coffee. Refrigerate. Serve over ice. Get fancy with whipped topping, shaved chocolate and a sprig of mint.
Caramel Iced Coffee:
Stir in 1 Tbsp caramel ice cream topping for each serving of hot brewed coffee. Refrigerate. Serve over ice. Wait—it needs whipped topping and a drizzle of caramel. There. Perfect.
Lemon-Ginger Iced Coffee:
Place 9 scoops of Gevalia ground coffee, 1 Tbsp lemon zest and ½ tsp ground ginger in filter basket of coffeemaker.Use 6 cups water to brew, then stir in 1/3 cup honey. Refrigerate. Serve over ice. Garnish with le
How to brew perfect Gevalia® iced coffee:
Use 12 slightly rounded Tbsp of Gevalia ground coffee in coffeemaker and fill to the 8 cup level. Brew. Refrigerate. Serve over ice. Makes 8 servings. Do not exceed 12 Tbsp of coffee or the filter basket may overflow.
How to sweeten coffee at any temperature:
The answer is simple syrup. Just mix ½ cup each sugar and water in small saucepan; stir over medium-low heat until sugar dissolves. Refrigerate in tightly covered container up to 1 week.
How to avoid watery iced coffee:
Don't pour hot coffee over ice. Instead, make coffee ice cubes. Just pour coffee into ice cube trays. Freeze and use in place of regular ice cubes.
How to serve up fancy flavors:
Vanilla, orange, coconut and more—your favorite flavor extract (¼ tsp per serving) will dissolve quickly in hot coffee. Refrigerate. Stir and serve over ice.
How to make ice cubes even cooler:
Place 1 frozen raspberry in each compartment of an ice cube tray; fill with water and freeze until solid. Add to iced coffee just before serving.