From Espresso Tonic To Affogato: 5 Coffee Recipes Made For Hot Days

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With moody skies one day and heatwaves the next, Amsterdam summers like to keep things unpredictable. But no matter the weather, your coffee game can stay strong. These five iced coffee recipes are here to cool you down, shake things up, and bring a little sunshine to your cup — rain or shine.

1. Homemade Affogato: The 2-Ingredient Dessert

The easiest dessert on earth — and possibly the most elegant. The affogato is Italy’s answer to summer cravings.

Ingredients:
• 1 scoop of vanilla ice cream
• 1 shot of espresso (preferably a fruity or chocolatey blend)

Instructions:

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

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

2. Espresso Tonic: Simple, Fresh, and Fizzy

Bright, 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 origin works well)
• 100 ml chilled tonic water
• Ice cubes
• A slice of lemon or orange (optional)

Instructions:

1. Fill a tall glass with ice.
2. Pour in the tonic first (to avoid splashes).
3. Slowly add the espresso on top — it’ll float briefly for a layered effect.
4. Garnish with citrus if desired.

Zero-waste tip: Use 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 iced outside). It can be an iced or not!

Ingredients:
• 1 shot of espresso (a nutty Brazilian works great)
• 150 ml milk or plant-based alternative
• 1–2 tsp chocolate syrup or unsweetened cocoa powder
• (Optional) 1 square of dark chocolate

Instructions:

1. Warm the milk gently (don’t boil).
2. In a cup, pour the chocolate syrup (or mix cocoa with a splash of hot milk).
3. Add your shot of espresso.
4. Pour in the hot milk, frothing it if possible.
5. (Optional) Melt a square of dark chocolate for extra indulgence.
6. Stir and sip!

4. Cold Brew: The Summer Essential

Cold brew isn’t just any of the iced coffee recipes you know. It’s a slow, cold steeping method that creates a smooth, naturally sweet drink with low bitterness.

Ingredients:
• 50 g coarsely ground coffee
• 750 ml filtered water
• A pitcher or French press
• A filter (V60, Chemex, or clean cloth)

Instructions:

1. Grind coffee coarsely — like sea salt.
2. Add coffee and water to your pitcher or bottle. Stir gently.
3. Let it steep in the fridge for 15 hours.
   (Less than 12 = sour; more than 18 = flat.)
4. Filter slowly.
5. Serve over ice.

Bonus ideas: Add a lemon slice, tonic splash, or orange zest.

Coffee recs:
• Banko Gotiti (lime, black tea, jasmine notes)
• Gushe Buna (smooth and fruity)

5. Espresso Martini: A Classic with a Kick

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

Ingredients:
• 1 shot of espresso (decaf works too!)
• 50 ml vodka
• 25 ml coffee liqueur (like Kahlúa)
• Ice

Instructions:

1. Fill a shaker with ice.
2. Add espresso, vodka, and liqueur.
3. Shake hard for 15 seconds.
4. Strain into a chilled cocktail glass.
5. Garnish with a few coffee beans, if you’re feeling fancy.