Skip to main content

The Bend Magazine

Fight The Heat With Coffee

06/12/2019 03:21PM ● By Michela May

By: Michela May Photo By: Rachel Benavides

The official start of Texas summer is drawing near with each passing day, so that means an unpleasant spike in humidity and heat for the residence here along the Coastal Bend. That makes it even more difficult to carry around hot tumblers of coffee to work, but most of us want the caffeine early in the morning.

So here are some refreshing, quick recipes that can help cool us off during another Texas heatwave.

The Greek frappe is one of the most classic iced coffees to date and was accidentally created in 1957, marking the start of frappe coffees. This drink consists of only 4 ingredients: instant coffee, water, sugar, and ice. Instant coffee is not always a favorite, but it is a mandatory component to this traditional drink.

- To start, you need 2 tsp of instant coffee powder, 2 tsp sugar, 1 tbsp of cold water, 1 cup of cold water or cold milk, and a shaker or jar that has a tight-fitting lid.
- Place the sugar, coffee powder and tbsp of cold water in the shaker and mix until everything is dissolved and has a foamy mixture.
- Pour this foam into a chilled glass and top it off with the cup of cold water or milk. This is a very simple and quick recipe for those who have a fast-paced lifestyle, or if someone simply wants a delicious drink.

This next recipe is a black coffee mix from Thailand, called Oliang. This is also a simple drink, but tradition asks for the coffee beans to be ground by hand with additional ingredients such a corn, soya, and sesame seeds mixed in. You can always purchase this blend of coffee at a local market or online, though, and is preferred.

- You will need 4 tbsp of Oliang coffee mix, 1 cup boiling water, 1 tsp sugar, 1 tbsp sweetened condensed milk, a paper filter and pour over funnel or a traditional filter called tung tom kah fe, and a glass half full of ice cubes.

- Brew the Oliang coffee mix and, as it cools, start mixing the sugar until it fully dissolves in the coffee.

- Filter this mixture with the paper funnel over the cup of ice to prevent from any undissolved pieces making it into the drink, then top with the condensed milk.

This next coffee has a bit more of a floral flavor alongside the deep coffee brews. A Lavender Espresso Tonic is a little more popular during the summer days because of these mixes of flavors. This is a simple and quick way to make this refreshing drink, otherwise you will be waiting a few weeks for the tonic water to develop.

- The things to grab during your next store run will be 2 shots of espresso, 4 ounces of tonic water, 3/4 ounces lavender syrup, maybe some lavender sprig to garnish, and then a glass.

- First, brew your two shots of espresso by grinding them into a fine mix then adding them to a press. This gets the most amount of flavor by forcing hot water through the grounds at an enormous pressure. Or you can buy premade espresso.

- Add in the lavender syrup, tonic water, and espresso into a glass full of ice, then stir. Here you can add in an additional touch with a lavender sprig for a pop of color.

The next two recipes include a sweeter flavor for an after lunch or evening treat. The first one is an instant coffee and ice cream mix that is whipped together into a frothy blend, much like the Greek frappe. This drink is common in India and called cold coffee, which is a popular summer treat because of the hot weather. The specialty about this drink is that you can mix in any flavors you want and it does not take long to make!

- You will need 2 tbsp of warm water, 1 tbsp instant coffee powder, 1 tbsp of sugar, 1 3/4 cup of cold milk, a scoop of ice cream of your choice, and a blender.

- Add in the water, coffee powder and sugar to the blender then pulse the mix until everything is dissolved.

- Next, add in milk and ice cream, blend for a minute or two till everything is combined and frothy, and pour into a chilled glass to top with whipped cream or any additions you want.

This final drink is an early 19th century creation from an Algerian fortress named Mazagran, but only consisted of coffee syrup and cold water at the time. This is believed to be where the original ice coffee was developed but others give credit to 17th century Viennese, and others still believe the 1950’s Greeks created the iced coffee.

Mazagran iced coffee is now mixed with shots of espresso, sugar, juiced lemon, mint, and even a bit of rum—all traditionally poured over ice in a tall, narrow glass. This recipe traveled across Portugal and slowly developed a lot of these ingredients to make a refreshing coffee lemonade.

- For this drink, you will need a single or double shot of espresso, 1 tbsp of sugar for taste, juice from half a lemon (or however much you wish), 1/4 cup cold water, 1 ounce of rum, and mint leaves to garnish.

- Add in the sugar to the hot espresso so it dissolves, and set aside in a bowl to cool. Once cooled, add the water, lemon juice and rum.

- Mix together and pour over a tall glass with ice, then add in the mint leaves to adorn.

Whichever ice coffee creator you believe started this drink style, all of them have provided us some wonderful tastes to use when fighting the summer heat!