Keep cool with this Cinnamon-Orange Iced Coffee. It's easy to make this super-delicious Cinnamon-Orange Iced Coffee when the temperature rises.
What You Need
Original recipe yields 8 servings
1/2 cup MAXWELL HOUSE Instant Coffee
1/2 cup firmly packed brown sugar
6 orange zest strips (each 2x1/2 inch)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
2 qt. (8 cups) boiling water
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Let's Make It
Mix all ingredients except boiling water in medium bowl. Add boiling water; stir until coffee granules are completely dissolved and mixture is well blended.
Refrigerate several hours or until chilled.
Serve over ice cubes in eight tall glasses.
Pour cooled prepared MAXWELL HOUSE, SANKA or YUBAN Coffee into ice cube trays. Freeze several hours or until firm. Use to chill coffee beverages without diluting the flavor.
Variation - Caramel Iced Coffee
Prepare as directed, omitting the orange peel and allspice, and substituting 1/2 cup caramel ice cream topping for the brown sugar.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.