Hot & Cold Drinks Recipe

Brew Coffee

Brew 6 cups of medium-roast coffee using your preferred method (drip, pour-over or French press). Keep hot and covered to hold temperature. If using single-serve equipment, combine batches to reach the indicated volume.

Prepare Hot Water for Tea

Heat 4 cups of filtered water to near boiling (200°F / 93°C for black tea; 175°F / 80°C for green/herbal teas as appropriate).

Steep Tea

Place 8 assorted tea bags into a heatproof pitcher. Pour the hot water over the tea bags and steep according to type: 3–5 minutes for black tea, 2–3 minutes for green tea, 5–7 minutes for herbal. Remove tea bags and keep the brewed tea warm or transfer to an insulated server.

Warm Milk/Creme and Sweeteners

In a small saucepan over low heat, warm 2 cups milk and 1 cup half-and-half gently until steaming (do not boil). Stir in 6 tablespoons sugar, 4 tablespoons honey, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until dissolved. Taste and adjust sweetness. Keep warm for serving with coffee or tea.

Serve Hot Drinks

Pour brewed coffee or tea into cups. Offer warmed milk/cream mixture and garnishes (whipped cream, cinnamon sticks). Provide additional sugar, honey, and lemon slices at the table so guests can customize. For coffee: add warmed milk or half-and-half to taste; top with whipped cream and a pinch of cinnamon if desired. For tea: add honey, sugar or lemon slices to taste.

Make Simple Syrup

Combine 1 cup granulated sugar and 1 cup filtered water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and cool to room temperature. Transfer to a sealable bottle; refrigerate until needed.

Prepare Iced Tea

In a large heatproof pitcher, add 6 black tea bags and pour 4 cups of boiling water over them. Steep for 4 minutes, then remove tea bags. Add 2 cups cold water to the concentrate and stir in 2–4 tablespoons of simple syrup (adjust to taste). Refrigerate until chilled. Serve over ice with lemon slices and optional mint leaves.

Prepare Iced Coffee

If using cold-brew concentrate, dilute 4 cups concentrate with 4 cups cold water (1:1) or to taste. Fill glasses with ice or coffee ice cubes. Pour the diluted iced coffee over ice, add 2–4 tablespoons vanilla syrup per glass (or to taste) and 2–4 tablespoons milk or non-dairy alternative. Stir gently and top with whipped cream if desired.

Make Lemonade

In a pitcher, combine 1 cup fresh lemon juice, 1 cup simple syrup (use the syrup made earlier), and 3–4 cups cold water. Stir and taste; add more water if too strong or more syrup if too tart. Serve over ice with lemon slices and mint.

Serve Cold Drinks

Fill glasses with ice, pour iced coffee, iced tea, or lemonade, garnish with lemon slices or mint leaves, and offer extra milk, syrup, or sweetener at the side. Use coffee ice cubes in iced coffee to avoid dilution as they melt.

Whipped Cream: Keep whipped cream chilled and dollop on hot or cold coffee drinks at serving. Cinnamon: Stir a cinnamon stick into hot drinks or place it as a garnish. Lemon Slices: Offer lemon slices for hot or iced tea and lemonade. Coffee Ice Cubes: Freeze leftover brewed coffee in ice trays; use in iced coffee to prevent watering down the drink. Mint: Lightly bruise mint leaves to release aroma before adding to iced tea or lemonade.