What’s better than an ice-cold coffee with an inch of almond milk on a hot summer day? Honestly, just about nothing! If you’re a bride who can’t live without her morning, mid-day, and let’s face it, evening coffee, then why not incorporate your favorite beverage to your Big Day! Whether it’s a cocktail or non-alcoholic, these are the 10 Lorelai Gilmore-approved coffee drinks for your summer wedding.
1. Long Island Iced Coffee by Super Golden Bakes
- 1 tbsp dark rum
- 1 tbsp vodka
- 1 tbsp gin
- 1 tbsp Patrón XO Cafe Tequila (can substitute with gold tequila)
- 1 tbsp Tia Maria
- 2 tbsp ginger beer
- 1-2 tbsp lime juice
- Cold brew coffee, to top up
- Lime wedges to serve
- Half fill a tall glass with ice.
- Fill a cocktail shaker with plenty of ice and add all the spirits and the lime juice. Shake briefly.
- Strain over the ice in the glass. Add the ginger beer and cold brew to top up and stir.
- Garnish with lime wedges and serve.
2. Midnight Mule by Chase The Flavors
- 1/2 ounce Meyer lemon juice
- 2 ounces vodka
- 6 ounces coffee stout
Combine Meyer lemon juice and vodka in a copper mug. Add ice and top with coffee stout. Garnish with a wedge of Meyer lemon.
3. Dublin Iced Coffee by Bon Appetit
- 2 oz. strong cold-brew coffee
- 2 oz. stout (such as AleSmith Speedway or Guinness)
- 1½ oz. Irish whiskey
- ¾ oz. simple syrup
- 1/2 ounce heavy cream
- Freshly grated cinnamon stick (for serving)
Mix coffee, stout, whiskey, and simple syrup in a highball glass. Add ice to fill. Gently pour in cream so it gradually sinks into coffee; sprinkle with cinnamon.
4. Licor 43 Coconut Coffee Cocktail by The Little Epicurean
- 1/2 cup cold brew coffee
- 1 oz rum
- 1 oz Licor 43
- pinch of ground cinnamon
- splash of agave syrup
- 3/4 oz heavy cream
- 1 1/2 Tbsp coconut cream
- ice, as needed
- cinnamon sugar mixture to rim cocktail glass (optional)
- Add ice cubes to cocktail shaker.
- Pour in 1/2 cup chilled cold brew coffee.
- Follow with 1 oz aged rum of choice.
- And 1 oz Licor 43.
- Add a pinch of ground cinnamon.
- Add 1 1/2 Tbsp coconut cream
- Pour 3/4 oz heavy cream and a splash of agave syrup.
- Cover cocktail shaker and shake, shake, shake.
- Lightly moisten the rim of cocktail glass and coat in cinnamon sugar. (optional)
- Pour out shaken cocktail. Add additional ice, if desired.
5. Spiked Thai Iced Coffee by The Cookie Rookie
- strong black regular ground coffee, enough to brew 4 cups
- 4 tablespoons sugar
- 4 tablespoons heavy cream
- 2 teaspoons ground cardamom
- 1 teaspoon almond extract (for NON-alcoholic)
- 3 ounces Amaretto (for Cocktail version)
- Add the cardamom to the ground coffee. Brew the coffee according to makers instructions.
- Pour the coffee into a pitcher or large glass. Add the sugar and Amaretto (or almond extract), and stir to combine.
- Fill four 12 ounce glasses with crushed ice. Pour the coffee into each glass and top each with 1 tablespoon of cream.
6. Iced Caramel Mocha by Inspired By This
- 3 ounces RumChata
- 1 ounce Vanilla Vodka
- ⅓ ounce Chocolate Liqueur
- ¾ ounce Caramel Syrup
- 7 ounce Cold Brew Coffee
Coat the inside of the glass in caramel drizzle. Mix all ingredients!
7. Bailey’s Mocha Frappuccino by Almost Super Mom
- 1 cup ice cubes
- 1/2 cup freshly brewed coffee
- 1/4 cup cup Bailey’s Irish Cream
- 1/2 cup milk
- 1 Tablespoon granulated sugar
- 3 Tablespoons fudge sauce, plus a little more for topping
- whipped cream (optional)
- Combine all ingredients in a blender and blend on high until smooth.
- Pour in a glass and top with whipped cream and fudge sauce.
8. Fresh Mint Mocha Cold Brew by Foraged Dish
- 1/4 cup ground coffee of choice
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup or sweetener of choice
- 1/4 cup fresh mint leaves, loosely packed
- 1 liter water
- Place all ingredients in a pitcher and put in fridge. Allow to seep for 24 hours.
- Remove from fridge and strain coffee through a coffee filter or even a very fine mesh tea stainer into serving glasses/mugs. Serve with ice and milk or cream as desired
9. Iced Lavender Dirty Chai Latte by The Almond Eater
- ¼ cup cold brew coffee OR 1 shot of espresso
- ½ cup milk of choice
- For the simple syrup:
- 2 cinnamon sticks
- 8 whole cloves
- 2″ piece of fresh ginger, sliced
- ½ tsp lavender buds
- 1 cup granulated sugar
- 1 cup water
- For the syrup: heat all simple syrup ingredients in a saucepan over medium-high heat, stirring occasionally until the sugar dissolves. Bring mixture to a boil and then simmer for 1 minute.
- Remove saucepan from heat and allow flavors to sit for 30 seconds before straining everything through a fine mesh strainer. Wait until syrup has cooled before using.
- For the latte: combine 2-4 tbsp simple syrup (you can decide how sweet you want your drink to be), coffee, milk, and ice in a glass and stir.
10. Cardamom Rose Iced Coffee by Ahu Eats
- 2 cups of coffee, chilled
- ⅔ cup of milk (I recommend using low or full-fat milk)
- 2 tablespoons cardamom pods, crushed
- ½ teaspoon rosewater
- Ice cubes
- Make 2 cups of coffee by your favorite method. Chill until cold.
- Using the back of a wooden spoon or mallet, crush the cardamom pods so they split open.
- Add the cardamom and milk to a small saucepan and heat over low heat for 20 minutes, stirring occasionally.
- Milk should be very fragrant at this point – add the rosewater and continue to stir over the heat for another 5-10 minutes.
- Strain and discard the cardamom pods from the milk.
- Chill the milk until cold.
- Add ice cubes to a coffee cup. Fill the cup ⅔ of the way with coffee, then the remainder with milk.
- Stir and enjoy!