Summer Coffee Recipes

As we roll into summer, the days start and end the same… hot. And when it’s hot outside, my coffee needs to adjust to the season. Coffee mugs get moved to the back of the cabinet and I pull out my cold-beverage tumbler. It may be hot, but it doesn’t mean I’m any less tired… or cranky… or in need of an afternoon pick-me-up.

You too? High fives. I’ve got some great recipes that you’ll need to bookmark. If you haven’t made cold brew coffee at home, give it a go. It’s super simple, and makes a good amount of coffee concentrate – perfect for use throughout the week.

Drink the cold brew on its own (be sure to dilute it – it’s strong!), enjoy it with a splash of cream and sugar, or in one of our more decadent recipes included at the end. My fave? The Chocolate Hazelnut Iced Coffee Pops. It’s a great way to cap off a summer supper. There’s no shame in starting the day with one, either!

Cold Brew Coffee

Ingredients:

  • 1 cup HT Trader’s Ground Coffee
  • 4 cups cold water

Directions:

Stir coffee grounds and water in a large pitcher. Cover and refrigerate for at least 12 hours and up to 24 hours.

Place a strainer in a bowl, and line the strainer with a flour sack or cheese cloth. Pour the coffee (and grounds) into the lined strainer and wait a few minutes for the liquid to filter through. Discard the grounds (in the compost or trash).

Pour the reserved coffee liquid concentrate into a serving pitcher and refrigerate until ready to use.

Cold Brew Coffee

Ingredients:

  • 1 cup HT Trader’s Ground Coffee
  • 4 cups cold water

Directions:

Stir coffee grounds and water in a large pitcher. Cover and refrigerate for at least 12 hours and up to 24 hours.

Place a strainer in a bowl, and line the strainer with a flour sack or cheese cloth. Pour the coffee (and grounds) into the lined strainer and wait a few minutes for the liquid to filter through. Discard the grounds (in the compost or trash).

Pour the reserved coffee liquid concentrate into a serving pitcher and refrigerate until ready to use.

Boozy Iced Coffee

Ingredients:

  • ¼ cup cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • 2 ounces Kahlua Coffee Flavored Liqueur
  • 1 Tbsp. Harris Teeter Heavy Cream
  • Harris Teeter Chocolate Syrup

Directions:

Combine all ingredients plus several ice cubes to a cocktail shake and shake vigorously. Drizzle glass with chocolate syrup and strain the cocktail into the glass.

Boozy Iced Coffee

Ingredients:

  • ¼ cup cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • 2 ounces Kahlua Coffee Flavored Liqueur
  • 1 Tbsp. Harris Teeter Heavy Cream
  • Harris Teeter Chocolate Syrup

Directions:

Combine all ingredients plus several ice cubes to a cocktail shake and shake vigorously. Drizzle glass with chocolate syrup and strain the cocktail into the glass.

Bulletproof Frozen Coffee

Ingredients:

  • 1 cup cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • ¼ cup Harris Teeter Heavy Whipping Cream
  • 1 Tbsp. Harris Teeter Organics Coconut Oil
  • 1 Tbsp. Harris Teeter Unsalted Butter
  • 1 Tbsp. cocoa powder
  • ¼ tsp. Harris Teeter Pure Vanilla Extract
  • Ice cubes, approximately 2 cups

Directions:

Add all ingredients to a blender. Process until smooth.

Bulletproof Frozen Coffee

Ingredients:

  • 1 cup cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • ¼ cup Harris Teeter Heavy Whipping Cream
  • 1 Tbsp. Harris Teeter Organics Coconut Oil
  • 1 Tbsp. Harris Teeter Unsalted Butter
  • 1 Tbsp. cocoa powder
  • ¼ tsp. Harris Teeter Pure Vanilla Extract
  • Ice cubes, approximately 2 cups

Directions:

Add all ingredients to a blender. Process until smooth.

Chocolate Hazelnut Iced Coffee Pops

Ingredients:

  • ⅓ cup Harris Teeter Chocolate Hazelnut Spread
  • ¼ cup Harris Teeter Heavy Cream
  • 2 cups cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • up to 2 Tbsp. sweetener of choice

Directions:

Whisk together ingredients in a medium bowl. Pour mixture into popsicle molds and freeze until solid. Rinse popsicles briefly under hot water to release from the molds.

Chocolate Hazelnut Iced Coffee Pops

Ingredients:

  • ⅓ cup Harris Teeter Chocolate Hazelnut Spread
  • ¼ cup Harris Teeter Heavy Cream
  • 2 cups cold brew coffee, made from recipe above (note: dilute the concentrate with 1 part water to 1 part concentrate)
  • up to 2 Tbsp. sweetener of choice

Directions:

Whisk together ingredients in a medium bowl. Pour mixture into popsicle molds and freeze until solid. Rinse popsicles briefly under hot water to release from the molds.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.