Iced Coffee

In the summertime this is a refreshing alternative to iced tea. I keep the cinnamon syrup in the fridge so when my girlfriends drop by we have something cool and delicious to sip in the yard under the hot California sun.

This is a simple version of Caffé Shakerata, an Italian specialty, to make at home. The formula lends itself to endless variations: Try replacing the simple syrup with vanilla syrup or mint syrup or your favorite cordial, such as sambuca, Frangelico, or Godiva.

Look for almond syrup in the coffee and tea section of the supermarket. The drink is even better topped with the Espresso Whipped Cream.

Adjust the strength of the coffee to suit your taste, using 1 cup of ground beans for milder coffee or 1 1/2 cups for a stronger brew. The recipe calls for chocolate-almond-flavored coffee beans, but go ahead and try any flavor you like.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min