From espresso tonic to affogato: 5 coffee recipes for hot days

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One day the sky is gloomy, the next day there’s a heat wave: Amsterdam summers love to stay unpredictable. But whatever the weather, your coffee is always top-notch. These five iced coffee recipes are here to cool you down, add some variety, and bring a little sunshine to your cup —whether it’s raining or the sun is shining.

1. Homemade affogato: the dessert with just 2 ingredients

The easiest dessert in the world —and perhaps the most elegant. The affogato is the Italian answer to summer cravings.

Ingredients:

• 1 scoop of vanilla ice cream

• 1 shot of espresso (preferably a fruity or chocolatey blend)

Preparation:

1. Scoop the ice cream into a small cup.
2. Brew a double shot of espresso.
3. Pour one cup of hot espresso directly over the ice cream.
4. Eat it right away.

Pro tip: Try it with caramel or stracciatella ice cream for a gourmet twist.

2. Espresso Tonic: simple, refreshing, and effervescent

Refreshing, bitter, and bubbly—the espresso tonic is the easiest non-alcoholic cocktail that feels like a party in a glass.

Ingredients:

• 1 shot of espresso (Colombian or Ethiopian coffee works well)

• 100 ml chilled tonic water

• Ice cubes

• A slice of lemon or orange (optional)

Preparation:

1. Fill a tall glass with ice.
2. Pour in the tonic first (to prevent splashing).
3. Slowly pour the espresso on top—it will float for a moment, creating a layered effect.
4. Garnish with citrus fruits if you like.

Zero-waste tip: Use the leftover espresso from your affogato!

3. Mochaccino: your chocolatey coffee break

Rich, smooth, and comforting—this is your cozy break in a cup (even if it’s freezing outside). You can make it with or without ice!

Ingredients:

• 1 shot of espresso (a Brazilian blend with a nutty flavor works great)

• 150 ml milk or plant-based alternative

• 1–2 teaspoons chocolate syrup or unsweetened cocoa powder

• (Optional) 1 square of dark chocolate

Preparation:

1. Gently heat the milk (do not let it boil).
2. Pour the chocolate syrup into a cup (or mix the cocoa with a splash of warm milk).
3. Add your shot of espresso.
4. Pour in the warm milk, frothed if possible.
5. (Optional) Melt a square of dark chocolate for an extra treat.
6. Stir briefly and enjoy!

4. Cold Brew: the summer must-have

Cold brew isn’t just another one of those iced coffee recipes you know. It’s a slow, cold brewing method that produces a smooth, naturally sweet drink with little bitterness.

Ingredients:

• 50 g coarsely ground coffee

• 750 ml filtered water

• A pitcher or a French press

• A filter (V60, Chemex, or clean cloth)

Preparation:

1. Grind the coffee coarsely—about as coarse as sea salt.
2. Add the coffee and water to your pitcher or bottle. Stir gently.
3. Let it steep in the refrigerator for 15 hours.

   (Less than 12 hours = sour; more than 18 hours = bland.)

4. Filter it slowly.
5. Serve over ice.

Extra tips: Add a slice of lemon, a splash of tonic water, or some orange zest.

Coffee tips:

• Banko Gotiti (lime, black tea, jasmine)

• Gushe Buna (mild and fruity)

5. Espresso Martini: a classic with a kick

Yes, you can shake coffee into a cocktail. And yes, it’s just as stylish as it sounds.

Ingredients:

• 1 shot of espresso (decaf works too!)

• 50 ml vodka

• 25 ml coffee liqueur (such as Kahlúa)

• Ice

Preparation:

1. Fill a shaker with ice.
2. Add espresso, vodka, and liqueur.
3. Shake vigorously for 15 seconds.
4. Pour the mixture into a chilled cocktail glass.
5. Garnish with a few coffee beans, if you’re in the mood for something special.