SAN FRANCISCO BAY
Ingredients: Use fresh cold or bottled water and San Francisco Bay*
Gourmet Coffee—top quality, custom roasted and absolutely fresh.
Grinding: Grind coffee beans just before using. Espresso should be
almost powdery, drip filter should look about like sand, and the grind
for slower methods should be a little coarser.
Method: You will be diluting the coffee over ice, so you should make
it twice as strong as usual. You can do this by using either half the
amount of water you usually use or twice the amount of coffee.
After brewing, cool the coffee for at least 10 minutes. For something
different, try adding 1/4 teaspoon vanilla extract or 2 ounces chocolate
syrup per 6-cup pot. Once the coffee is cool, pour it directly over ice.
Tips: Add milk or cream if desired, and sweetener to taste.
Try whipping it in a blender for a delicious coffee frappe.
Brands may vary by region; substitute a similar product.
Iced Café Mocha
4 cups chilled Kirkland Signature coffee
1 1/2 cups milk
1/4 cup instant chocolate milk powder
1 1/2 cups plus 1/4 cup whipping cream
4 scoops vanilla ice cream
1. Pour chilled coffee, milk and instant chocolate milk powder into a
blender; mix together. Add 1 1/2 cups whipping cream and ice cream;
2. Pour the remaining 1/4 cup cream into a small bowl and beat until
stiff peaks form.
3. Pour the coffee drink into tall glasses. Garnish with whipped cream,
nutmeg and cinnamon to taste. Makes 8 servings.