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Five Iced Coffees to Add to Your Summer Menu

Five Iced Coffees to Add to Your Summer Menu

As the weather warms up in the next few months coffee shops will see sales of iced coffee spike.

One way of differentiating yourself from local competitors is to offer unique iced coffee drinks. Here are five iced coffee drinks from around the world – hopefully it can give you some inspiration for your summer menu.

Mazagran – Lemon Iced Coffee from Algeria

Mazagran is a cross between an iced Americano and still lemonade. It originates from Algeria but is most commonly drunk in Portugal.

You want to serve this in a tall glass with a slice of lemon (a bit like a coffee cocktail).

  • Double shot of espresso
  • 60 ml freshly squeezed lemon juice
  • 60 ml cold water (so it’s one part espresso, one part lemon juice, one part water)
  • 30 ml brown sugar syrup
  • Handful of ice cubes
  • Lemon slice and a few mint leaves to serve
How to Make it
  1. Fill a tall glass with ice and then add your lemon juice, water syrup and espresso.
  2. Stir your ingredients together (the espresso will naturally float above the lemon juice, and you can create a layered effect if you want).
  3. Add a slice of lemon and some mint leaves to garnish.

Sua Cha Cafe – Yoghurt Coffee from Vietnam

This Vietnamese specialty combines coffee and yoghurt to make a drink with a similar texture to a smoothie.

It’s significantly thicker than a latte and needs to be stirred to help it melt as it is drunk.

  • 150 ml Americano (double shot of espresso and 100 ml cold water)
  • 100 grams of plain yoghurt
  • 10 grams tablespoon condensed milk (or 20 ml of sugar syrup)
  • A large handful of ice cubes
How to Make it
  1. Fill a tall glass with ice cubes and yoghurt.
  2. Add the Americano and stir it into the yoghurt.
  3. If using condensed milk then drizzle it on top. If using syrup then stir it into the coffee and yoghurt mixture.

Iced Cafe Cubano – Iced Sweetened Espresso from Cuba

Cafe Cubano is a way of making espresso that has become very popular on social media in the last year.

You mix 10 grams of brown sugar into your espresso puck before you pull your shot. 

An extra 10 grams of sugar in your espresso puck should only lengthen your shot time by a couple of seconds maximum.

The espresso brewing process burns the brown sugar slightly, creating an espresso with extra sweet caramel notes and a velvety texture. This goes perfectly over ice.

Just remember to flush your espresso machine’s brew head extra thoroughly after making these to remove any caramelised sugar.

  • A double shot of espresso’s worth of ground coffee
  • 10 grams brown sugar
  • A few ice cubes
How to Make it
  1. Prepare your double espresso, and then add your brown sugar on top of your puck before tamping.
  2. Serve over ice cubes.

Cafe Cubans can also be used as a base for other traditional milk based espresso drinks such as iced latte and cappuccino.

Es Alpukat Kopi – Avocado Iced Coffee Smoothie from Indonesia

This coffee smoothie is similar to the Vietnamese yoghurt coffee smoothie from earlier but uses avocado instead of yoghurt to give the drink its thick texture.

You’ll need to use really ripe avocados for this. If your avocados are not ripe enough then the drink will be so thick that it won’t pour.

Since avocados are the main thickening agent in this drink, you can easily market it as a healthier alternative to drinks that go heavier on milk.

  • ½ a very ripe avocado
  • 150 ml cooled Americano
  • 100 ml milk
  • 30 ml vanilla syrup
  • Two large handfuls of ice cubes
How To Make It
  1. Blend all the ingredients together. You want the final drink to have a very smooth and homogeneous consistency

Ultra Strong Cold Brew from USA

This drink combines cold brew coffee (the most caffeine heavy brewing method) with cold brew iced cubes to give you the ultimate summer morning kick.

You’ll have to make the cold brew and ice cubes a day in advance. It’s easy to just make a big pitcher of this and then serve it by the individual cup.

What you’ll need (enough for five servings)
  • 150 grams coffee (ground to medium fineness).
  • 1.2 litres of water.
  • A large cold brew coffee maker (you can get these for under £30).
  • Some ice trays.
  1. Fill the cold brew coffee maker with your ground coffee and water.
  2. Let steep in the fridge overnight.
  3. Pour 200 ml of the coffee into ice trays and freeze. Pour the rest of the coffee into a pitcher, removing the coffee grounds.
  4. Serve the liquid coffee over the ice cubes.

Cold brew coffee can be served black or with milk. It tends to have a milder, sweeter taste than regular filter coffee.

Wrapping Up

Offering unique and fun coffees can be one of the best ways of winning new customers for your coffee shop.

Hopefully these five recipes have given you some inspiration for how you can switch up your summer menu.

Want to find out more ways to separate your coffee shop from the pack? Check out similar articles here. If you’d like to find out more about how RWRD can help you grow your coffee shop then get in touch with our team here.

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