signs of summer?

cheese and rice, it has been a while since I last posted……… dreadfully sorry about that. however, I have some incredibly INTERESTING news. it is totally hot today, hot as in “get in ya pool and get a nice tan” hot. God has blessed today for sure. but with heat, comes a need for a cold drink, so once again I grant you all with wonderful cold drink recipes. and they are all coffee because I LOVE coffee. enjoy enjoy enjoy!

until the sun comes back out,

elle aka. drowsy


Iced Caramel Macchiato

servings: 1


1 tablespoon and 1 teaspoon of vanilla syrup

1 cup of large ice cubes

1 cup of milk, cold

2 shots of espresso

1 tablespoon and 1 teaspoon of caramel sauce


  1. in a serving cup, add ice, vanilla syrup, cold milk, and espresso.
  2. blend until smooth.
  3. finally, drizzle caramel sauce on top.

recipe from:

Condensed Milk Iced Coffee

servings: 6-8


4 cups of very strong coffee, hot
¼ cup condensed milk (to taste)
 2 cups whole milk
  1. in a serving pitcher, add the hot coffee and mix in the condensed milk.
  2. let the coffee cool. once cooled, add the whole milk.
  3. place it in the refrigerator until really cold.
  4. serve over ice.

recipe from

Easy Iced Coffee

servings: 1


8 – 12 oz. brewed coffee, refrigerated

coffee ice cubes

1/2 ounces flavored syrup

1/3 cup of milk or half & half


  1. brew desired amount of coffee
  2. store coffee in the fridge until completely cooled (overnight is a good idea)
  3. brew an additional amount and pour into an ice cube tray. Freeze
  4. add ice cubes into a cup when you are ready for the coffee, and pour the cold coffee over
  5. pour syrup and milk into coffee
  6. stir and enjoy

recipe from:

Cold Brew Iced Coffee


1 cup coarsely ground coffee beans
4 cups cold water
half & half or creamer
  1. place the ground coffee in a large pitcher or container. pour the cold water over the top.
  2. stir slightly to make sure all the grounds are submerged. let stand at room temperature, or in the refrigerator, for 12-15 hours to brew.
  3. after brewing, pour the coffee through a cheesecloth or coffee filter several times until the grounds are gone
  4. Serve over ice and mix with cream or half & half and/or flavors of your choosing.

recipe from:

Caramel Iced Coffee Frappe

servings: 2


6 ounces cold-press coffee

2 ounces of creamer

½ cup yogurt or ice cream (dairy or non-dairy) in plain, vanilla, coffee, chocolate or caramel flavor

½ cup ice cubes (or cold-press or coffee ice cubes)


  1. place two small glasses in the freezer 5-10 minutes before making the frappé.
  2. add all ingredients to blender, pouring the liquid in first.
  3. blend just until smooth and pour into glasses.

recipe from:




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