4 ounces Kirkland Signature
Sugar or sweetener to taste
1-2 ounces half-and-half or
Let coffee cool for at least 5 minutes. Then pour into
a tall glass, or into a blender if blending with ice.
Add sugar and half-and-half.
Add ice to the glass or blend with ice. Makes 1 serving.
Note: For iced coffee, make the coffee double
strength, unless you are using espresso, which is
strong enough. You will be pouring it over ice, which
will dilute it.
Coffee: Start with fresh Kirkland Signature or
San Francisco Bay* gourmet whole-bean coffee,
available in 3-pound bags.
Grind: Make sure the coffee is ground properly for
your chosen coffeemaker. Drip filter coffee should be
ground to the rough consistency of sand. Percolator
should be coarser, espresso much finer. Use a burr
grinder with the proper setting for your coffeemaker.
You can also use a blade grinder for 8-15 seconds.
Water: It is important to use fresh, cold water. If
the tap water in your area is not very good, use
bottled water. Never use distilled or soft water.
Never use hot tap water, which has gone through
your hot-water heater.
Amount: Use approximately 3 rounded tablespoons
of ground coffee for every 4 ounces of water (twice
the normal strength). Adjust to taste. If making
espresso, you do not need to make the coffee
Method: Best methods are drip filter, vacuum,
French press and espresso.
* Brands may vary by region; substitute a similar product.
Let coffee cool for at least 5 minutes. Then pour
into a tall glass or blender.
Add sugar, half-and-half and chocolate syrup
and stir well.
Add ice to the glass or blend with ice.
Makes 1 serving.
4 ounces Kirkland
brewed double strength
Sugar or sweetener to
1-2 ounces half-and-half
or milk (optional)
Chocolate and Chocolate-
Raspberry Iced Coffee
1 pint fresh or frozen
2 tablespoons sugar
2 tablespoons water
Chocolate Iced Coffee
Combine raspberries, sugar and water in a saucepan
and cook over low heat until the raspberries break
down, about 10 minutes. Continue cooking for a
few minutes to thicken, if necessary. Let cool. Strain
through cheesecloth to remove the seeds. Store,
covered, in the refrigerator.
To make the iced coffee, add 1-2 tablespoons
raspberry syrup to Chocolate Iced Coffee and stir
well before adding ice. Makes 1 serving.
Tip: Experiment! Only you know how you like