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Author Notes: This is a variation on iced Irish coffee, but uses Akvavit and fennel with a cardamom option. I made use of my spiced coffee ice cubes here. —Sagegreen
Coffee ice cubes
- 2 cups boiled water
- 4 tablespoons freshly ground coffee beans
- 1/2 teaspoon ground or crushed fennel seeds
- 1/4 teaspoon crushed cardamom seeds, optional
- 2 teaspoons turbinado or Muscovado sugar, optional
- 1 teaspoon Meyer lemon zest, Valencia zest and/or ginger zest, optional
- Let the boiled water cool to about 190 or 200 degrees. Add the ground coffee and spice to a coffee filter. Pour about 1/4 cup of the water through the filter and let the beans awaken...or at least that is how a former psychiatrist boyfriend described this process to me...and he made the best coffee. Then pour in the rest of the water to complete the brew of your coffee. Add optional sweetener and zest. Let cool.
- Pour into an ice cube tray and freeze overnight. You will have 14 ice cubes for lots of experiments. Release the ice cubes into a ziplock bag for storage and rinse out the ice cube tray to prevent staining.
- 3 spiced coffee ice cubes, crushed
- 4 ounces freshly brewed coffee, sweetened or not to taste, cooled
- 1 ounce Akvavit
- 1/2 ounce vodka
- 1 1/2 ounces whipped cream
- sprinkle of ground fennel seeds and/or cardamom
- Fill a glass halfway with the crushed coffee ice cubes.
- Pour in the coffee, akvavit, and vodka. Float the whipped cream on top. Garnish with ground fennel and cardamom seeds or other garnish of your choice. Skal!
- This recipe was entered in the contest for Your Best Recipe with Coffee
Move Over, Boozy Pops
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We shall call them pop-tails.
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