Cold Brew

Iko Iko® Banana Rama™

Iko Iko^® Banana Rama is a wonderfully delicious variation on the traditional Frozen Cappuccino.

2 oz. Hazelnut Iko Iko^®
4 oz. milk
1/2 banana
2 oz. Simple Syrup (or three tablespoons sugar)
2 cups ice

Mix all ingredients in blender until smooth.
Makes approximately 20 oz.

Frozen Cappuccino (Coffee Granita)

One thing we have a lot of in New Orleans is HEAT! So it's not surprising that Frozen Drinks are so popular. The Coffee Granita, virtually unheard of a few years ago, has been gaining popularity recently. But in 1987, we were thinking ahead. Here is our original recipe developed back then.

2 oz. Iko Iko®
2 oz. Simple Syrup (or three tbs. sugar)
4 oz. Milk
2 cups of crushed ice

Mix all ingredients in blender until smooth.

Iced Café au Lait (Iced Latte)

Like the traditional Hot Café au Lait, this calls for chicory, and with a Flovored Blend, you'll fall in love.

1 to 2 oz. Iko Iko®
6 oz. Milk
3 to 4 oz. Ice

Stir into a 12 oz. glass and enjoy! Add sugar to taste.

It's "A Coffeehouse in Every Bottle!"

Hot Café au Lait

In New Orleans, Hot Café au Lait is a way of life. For authenticity, you'll want to use Iko Iko® Original. But if you're a real flavored coffee lover, any of our dessert flavors will work well.

1 oz. Iko Iko ®
4 oz. Hot Water
4 oz. Hot Milk
Stir together in a 10 to 12 ounce mug. Add sugar to taste.

Iko Iko Coffee Syrup

16 oz. Iko Iko^®
1 lb. Sugar

Heat Iko Iko^® in a 1 qt. sauce pan (do not boil).
Add sugar and stir continuosly until completely dissolved.
Allow to cool
Poor into sealed container and refrigerate
Makes approximately 20 oz. of syrup.

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