Wirsh Coffee Journal
Your regular coffee beans can do more than make another mug of black coffee. Here are three older Wirsh favorites—an apricot iced coffee, coffee punch, and cocoa-rich mocha—made easier to follow and easier to scale.
1. Apricot iced coffee (2 generous servings)
The original recipe blends apricot with coffee and vanilla ice cream. The trick is starting with fully chilled coffee so the ice cream stays thick instead of turning into a lukewarm drink.
Ingredients
- 3/4 cup (180 mL) strong brewed coffee, completely cooled
- 1/2 cup (120 mL) apricot nectar or juice
- 1/2 cup chopped ripe apricots, plus a few slices for serving
- About 1 cup softened vanilla ice cream, to taste
- Ice, optional
Method
- Blend the coffee, apricot juice and fresh apricots until mostly smooth.
- Add vanilla ice cream and pulse briefly. Keep the texture thick, not watery.
- Pour into two glasses and garnish with apricot slices. If you prefer a thinner drink, add a splash of cold coffee.
Worth knowing: Apricot and coffee are an unusual pairing, and roast choice changes the result. A fruity medium roast can complement the apricot; a very smoky dark roast may dominate it. Start with a small batch before serving a crowd.
2. Coffee punch for a crowd
The original party punch calls for equal large quantities of coffee and vanilla ice cream. Here is a smaller, easier-to-test version before you scale it up.
Ingredients (about 6 small cups)
- 3 cups strongly brewed coffee, chilled
- 3 cups vanilla ice cream, slightly softened
- 1 cup cold milk
- 1/2 cup softly whipped cream
- 1/2 teaspoon vanilla extract
- Nutmeg for serving; optional sugar only if needed
- Stir chilled coffee, milk and vanilla together. Taste before adding sugar; the ice cream may be sweet enough.
- Place the ice cream in a punch bowl and add the coffee mixture slowly.
- Top with whipped cream and a pinch of nutmeg. Serve promptly, or keep cold until guests arrive.
For a large party, double or triple the amounts while keeping the coffee fully chilled. This is a dessert drink, not a lighter everyday cup.
3. Stovetop mocha without an espresso machine
The original mocha uses cocoa, sugar, water and evaporated milk. You can make it with strong brewed coffee, then adjust the sweetness rather than treating the amount of sugar as fixed.
Ingredients (2 mugs)
- 1 cup strong brewed coffee
- 3/4 cup evaporated milk (or regular milk)
- 1 tablespoon unsweetened cocoa powder
- 1–2 teaspoons sugar, or to taste
- 2 tablespoons hot water
- Whisk cocoa, sugar and hot water into a smooth paste in a small saucepan.
- Stir in coffee and milk. Warm gently while whisking; do not boil hard.
- Pour into two mugs and adjust sweetness if needed.
If you prefer espresso-based chocolate drinks, try our simpler mocha recipe.
Which recipe should you try first?
For a hot drink that takes five minutes, make the mocha. For a summer dessert, start with the apricot version. For guests, make the coffee punch and serve small portions. And if you just want a clean, refreshing cup, our basic iced coffee is easier than any of the three.
