Looking for a refreshing beverage to cool you down on a hot day? Look no further than the Israeli iced coffee recipe! This deliciously creamy and sweet coffee drink is the perfect pick-me-up for coffee lovers everywhere. Made with strong brewed coffee, sweetened condensed milk, and a hint of vanilla extract, this iced coffee recipe is not only easy to make but also bursting with flavor.
The Israeli iced coffee recipe has gained popularity in recent years, thanks to its unique blend of flavors and smooth texture. The coffee is typically served over ice, making it an ideal beverage for warm weather. And with the added sweetness of the condensed milk, this iced coffee is sure to satisfy your sweet tooth without overwhelming your taste buds.
If you’re looking for a twist on your regular iced coffee routine, give the Israeli iced coffee recipe a try. It’s the perfect blend of strong coffee and creamy sweetness, making it a delicious and refreshing beverage that’s sure to become a new favorite. So grab your ingredients and get ready to enjoy a tasty and satisfying coffee treat that’s perfect for any time of day!
The Perfect Blend: Coffee Types to Use for Israeli Iced Coffee Recipe
When it comes to making the perfect Israeli iced coffee recipe, the type of coffee you use can make a big difference. While any type of coffee can work, using a strong, bold blend can help balance out the sweetness of the condensed milk. Some great options include espresso blends, French roasts, or dark roasts with bold flavors. It’s also important to make sure your coffee is freshly ground to ensure maximum flavor and aroma.
Israeli iced coffee recipe
- 1 Moka pot
- 1 Spoon
- 1 Measuring cup
- 2 Glasses
- 1 cup Strong brewed coffee
- 4 tablespoon Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1/2 cup Ice
- Brew strong coffee in a Moka pot and let it cool for a few minutes.
- In a mixing bowl, combine the brewed coffee, sweetened condensed milk, and vanilla extract. Stir well.
- Fill a glass with ice and pour the coffee mixture over it.
- Stir the coffee mixture and ice until it's well combined.
- Serve and enjoy!
This recipe is approximately 130-140 calories per serving, depending on the brand and quality of the ingredients used. Additional Notes/Tips to Enhance Flavor:
For a richer and creamier flavor, you can substitute the sweetened condensed milk with evaporated milk. You can also add a sprinkle of cinnamon or cocoa powder on top of the coffee for extra flavor and presentation. Adjust the sweetness and coffee strength to your preference. Enjoy!
From Bean to Brew: How to Prepare Israeli Iced Coffee Recipe
Preparing the Israeli iced coffee recipe is a simple process that can be done in just a few steps. Start by brewing a strong pot of coffee using your preferred method, such as a French press or drip coffee maker. Once the coffee is brewed, stir in sweetened condensed milk to taste and a splash of vanilla extract for added flavor. Allow the mixture to cool, then pour it over ice and enjoy! For an extra touch of sweetness, you can also add a drizzle of chocolate syrup or caramel sauce to the top of your Israeli iced coffee.
Israeli Iced Coffee Recipe Made in Moka Pot: Summary, Ingredients, and Instructions
For Israeli iced coffee, it’s best to use a strong and bold coffee blend, such as espresso or French roast. Freshly ground coffee is also recommended for maximum flavor.
The sweetness of the condensed milk is what gives Israeli iced coffee its signature flavor, but you can substitute it with evaporated milk or regular milk and add sugar to taste.
You can make Israeli iced coffee dairy-free by using coconut milk or almond milk instead of condensed milk.
Yes, you can make a bigger batch of Israeli iced coffee and store it in the fridge for up to 2 days. However, the ice may melt and dilute the coffee, so it’s best to add fresh ice when serving.
You can experiment with different flavors such as caramel or chocolate syrup to add to your Israeli iced coffee. A sprinkle of cinnamon or cocoa powder on top of the coffee can also enhance the flavor.