This particular guide will share several recipes for frozen coffee based drinks that should serve well in the home or in a commercial setting such as a bar or restaurant. We encourage our customers to look at ways to increase their menu variety and increase sales on a day to day basis. Try new things through your daily menu specials. Remember, the menu special should include samplings from all parts of your menu- drinks, appetizers, salads, main entrees, side dishes, desserts, after-dinner liquors.
With both alcoholic and non-alcoholic variations, frozen and iced coffee drinks add an upscale dimension with great profit margin. If you have a liquor license and can add shots of alcoholic based liquors into the drink then you are posed for a nice increase in profits.
Your coffee recipes should echo your business focus. Are you a health-food establishment? Change your drink base from half and half to low fat milk or low-fat yogurt. It’s easy to maintain your theme in these drinks through the syrups, dairy products, spirits, cordials, and coffees that you use.
The drinks below are based on use with with a blender such as the Taylor CA4, Frozen Concepts ABB1 or Abaco Joe machine. They will work well in your home blender, too.
- make your coffee base double strength for a nice drink that is not diluted- cool to room temperature – called ICED COFFEE in recipes
- sweetener: try superfine sugars or simple syrup that don’t clump in the bottom of the drink
- high butterfat content dairy is where it’s at- half n’ half or heavy cream, substitute low-fat yogurt or sour cream for a change
- make coffee base the same day to avoid the gray cloudy day-old coffee look with oil floating on the top
CREAMY ISLAND COFFEE
1 ripe banana
1 cup milk / can substitute goat milk or coconut milk
1 oz. chocolate syrup- can use chocolate raspberry or peppermint for variety
4 oz. iced coffee (remember to cool this to room temperature prior to making drink)
Combine all ingredients in blender. Add ice to blender or pour over ice cubes
BAVARIAN BLACK FOREST MOCHA
1 cup milk (substitute low-fat yogurt, goat milk, heavy cream)
1 cup iced coffee
4 oz. dark chocolate syrup
1 oz . cherry syrup
Combine all ingredients in blender. Top with whip cream and maraschino cherries.
MOCHA MINT CAFFE’
4 oz. iced coffee
single shot of espresso
1 oz. chocolate syrup (or other syrup)
1 oz. peppermint schnapps (substitute peppermint syrup for non-alcoholic drink)
Combine all ingredients in blender. Add ice to blender or pour over ice cubes. Garnish with actual mint leaves.
CHOCOLATE CINNAMON SPICE LATTE
1 oz. chocolate syrup
splash of cinnamon syrup or add cinamon spice
8 oz. cold milk
2 oz. espresso
Combine all ingredients in blender. Serve with cinnamon stick or biscotti as stirrer.
ORANGE MAMBA LATTE
1 oz. iced coffee
1/2 oz. orange syrup
2 scoops vanilla ice cream (substitute low-fat yogurt or heavy cream)
1 oz. milk (goat milk can be substituted)
Combine all ingredients in blender and blend. Garnish with orange slice.