Best 7 Iced Orange Truffle Coffee Recipes

ORANGE SPICE ICED COFFEE

Steps:

• In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
• Keeps refrigerated in an airtight container for up to two weeks.
• Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.

HOW I MAKE DELICIOUS ORANGE ICED COFFEE AT HOME!

Steps:

• Add all the ingredients in a cocktail shaker and mix thoroughly. If you like your coffee a little frothy, shake it a little more than usual until it starts forming the froth. Pour it into a glass, Sprinkle some coffee beans or powder or enjoy your coffee as is.
• Note: Depending on how strong or light you like your coffee and the orange flavor you can increase or decrease the proportions.

ICED ORANGE COFFEE

Steps:

• Place the orange peel,water and sugar in a saucepan.
• Boil for 5 minutes.
• Remove the peel and let the syrup cool.
• Mix the orange juice with the coffee and syrup.
• Add the whipping cream.
• Pour over crushed ice in tall glasses.

CHOCOLATE-ORANGE TRUFFLES

Steps:

• Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
• Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
• Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

ICED LEMON COFFEE

Steps:

• Combine coffee, ice cubes, lemon juice, and stevia in a glass. Stir. Garnish with a slice of lemon.

ICED CHOCOLATE TRUFFLE COOKIES

Steps:

• In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
• Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
• Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
• Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
• Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.