Showing posts with label iced coffee. Show all posts
Showing posts with label iced coffee. Show all posts

Sunday, June 24, 2012

Welcome guest, Janet Bolin!

Please welcome our good friend and guest blogger, Janet Bolin, whose very entertaining mystery series: THREADVILLE MYSTERIES, set in the fictional town of Threadville, are some of the most delightful mysteries I've read.

The second in the series, THREADED FOR TROUBLE, debuted this month.  Read an excerpt from her stories by clicking this LINK.  Enjoy!

Take it away, Janet.

My father made every square inch of our garden produce. We had asparagus, rhubarb, red raspberries, peas, and leaf lettuce in the spring, carrots, tomatoes and green beans all summer, and more red raspberries, pears, apples, and Concord grapes in the late summer and into fall. Day after day, my mother filled canning jars with stewed tomatoes, beans, tomato juice, grape juice apple butter, pickles, jams and jellies, and something horrible (everyone else loved it, don’t ask me why) called piccalilli made from ground-up green tomatoes.

These (except for the piccalilli) would be great all winter.

However, in the summer, I found all this cooking ghastly. We didn’t have air conditioning. I went outside and played under trees and dined on popsicles made out of grape juice. It was a tough life . . .

I did, eventually, help with the canning. And I graduated from grape juice to my mother’s iced coffee. As I recall, this is how she made it (except she liked her coffee a lot weaker than I do):


Brew strong, dark coffee and stir in cocoa powder and sugar to taste. Freeze into a slush in your freezer. This can be done quickly in a largish pan containing only a thin layer of coffee. Or you might prefer the convenience of an ice cream maker. Spoon slush into a glass, filling it most of the way. Top up with milk. Grate nutmeg over it and serve with a straw.

* * *

Janet's first novel, DIRE THREADS, was nominated for an Agatha Award for Best First novel, and was also nominated for the Bloody Words Light Mystery Award (the Bony Blithe.) THREADVILLE MYSTERIES are available in stores everywhere.

 Visit Janet at facebook and twitter.

Friday, August 21, 2009

Cleo Coyle's Fast Frappuccino

First, a happy contest announcement. We have a winner! Ellen of Jacksonville, Florida, is this week's winner of our $25 gift card for Williams-Sonoma kitchenware and gourmet food store. More information on how to enter this week's drawing is at the end of this post...

Well, it finally arrived--the sticky, sweltering oven that is August in New York. On these warm, airless days (so still that nary a gum wrapper stirs), a hot cup of coffee holds less than its usual appeal for me. My solution: chill it!
Despite making my living by the bean, I am not a fan of traditional iced coffee (too watery), but I am a huge fan of frozen coffee frappes.
ou may know this drink by any number of names: Frappuccino is the most common. That's the term Starbucks trademarked after buying the Coffee Connection chain in New England, which had previously trademarked the term.
Or maybe you know the drink as a Coolatta (Dunkin' Donuts version) or a Mochalatta (Cinnabon's version). Then there's the very latest entry into the coffee bar business: McDonald's. Their McCafe frozen coffee drink is simply listed on their menu as an Iced Vanilla Latte or Iced Mocha.
Well, now it's time for the Chilly Cleoccino! Yes, my own easy (and smart) home version of this popular summer drink. Why so smart?...The typical first step in a drink like this is to make "double-strength" coffee. The reason is to keep the coffee flavor from being diluted by the additoin of ice. My solution? Don't use ice. Make ice out of your coffee. Even better, use your leftover Joe for this recipe...

To get my Iced Cappuccino
and Iced Mocha recipes,
click here.

The recipe will appear in PDF format.
You can save it to your computer or print it out.

If you'd like more of my recipes or would like to find out more about
the books in my Coffeehouse Mystery series, then click over
to my virtual home at

One last note. My husband and I often save up coffee all day long to put in our ice trays. The best way to do this is to pour the dregs of each pot into a special container that you can store in the fridge. Keep it there all day (or even two days), continually adding the remnants of your coffee pots until you have enough leftover Joe to fill an ice tray.

My final tip for these hot August days: CHILL, BABY! CHILL!

~Cleo Coyle
"Where coffee and crime are always brewing...

ENTER TO WIN OUR CONTEST! You must enter NEW every week. Our weekly Mystery Lovers' Kitchen contest randomly awards one of our site visitors a $25 gift certificate to the Williams-Sonoma kitchenware and gourmet food store. Entering is easy: Just sign in to this blog and leave a comment or send an "Enter me!" e-mail with your first name and state to Good luck!