When the days are extra long, caffeination is so very important. In honor of today’s solstice, we thought we’d round-up our very favorite summer coffee and tea recipes.

For Coffee Lovers:

No-Churn Coffee Fudge Ice Cream

Vietnamese Coffee Popsicles

Dark Moon Cocktail

Cold Fashioned Cocktail

Affogato

For Tea Fans:

Iced Chai Bubble Tea

Watermelon Mimosa Green Tea Popsicles

Homemade Kombucha

Jasmine Honey Tea Granita

Tea Sangria

In case you need an excuse to have a cocktail on a Tuesday, National Rum Day is August 16th. In honor of rum, we’re mixing up a batch of this coffee cocktail. This recipe makes a pitcher and can be made in advance. Just combine the liqueur and rum (we used Kahlua and Sailor Jerry) with cold brewed coffee and store in a covered container in the fridge. When you’re ready to serve, add the cola, pour over ice, and spoon a little heavy cream over the top of each glass.

Ingredients (serves 8)

• 1 1/2 cups strong iced coffee.
• 1/2 cup coffee liqueur
• 1/2 cup spiced rum
• 1 12-ounce bottle Coca-Cola
• 1/2 cup heavy cream (divide among glasses)

Adapted from Bon Appetit

Margaritas are great and all, but this tequila cocktail involves ice cream, coffee, and fire. Considered an after dinner drink, the Cinco de Pyro (aka “Mexican coffee”) is more conducive to starting the party than winding things down. For a less sweet version, substitute whipped cream for ice cream.

Ingredients (per drink)

1 ½ oz. reposado tequila (high proof)
½ oz. Kahlua coffee liqueur
Hot coffee, we used our Mexican Altura
Vanilla ice cream or whipped cream

Instructions

Add the Kahlua to your mug and top with hot coffee, leaving room at the top for the tequila and ice cream. Add the tequila to a heat-proof pitcher or sauce boat, and light. Carefully pour the flaming tequila into your glass and top with a scoop of vanilla ice cream.

The old fashioned cocktail recipe hasn’t changed much since the 1860s (or earlier) for a reason. When made well, it’s perfect. Coffee and whiskey are great partners however, and we like this caffeinated twist perfect for iced coffee season.

Ingredients 

1 sugar cube

2-3 dashes Angostura bitters

2 oz bourbon or rye

1 oz cold strong coffee (or chilled espresso)

Ice

Twist of lemon

Instructions

Place sugar cube and bitters in a rocks glass. Add a splash of the coffee and muddle well. Add the bourbon or rye, followed by the remaining coffee and ice. Stir until chilled. Garnish with a twist of lemon.

The season of gift giving and holiday parties has almost begun. This recipe is for you industrious DIYers and agoraphobics getting a jump start on gift-making in within the comforting confines of your home. Coffee liqueur is very easy to make and so worth the effort, you may never bother with the store bought stuff again. Make it with your favorite fresh roasted coffee (we like it with a mellow dark roast), and experiment with vodka or flavored vodka if rum is not your thing. We recommend making extra for yourself while you’re at it.

Ingredients

4 cups light rum

1 cup freshly ground dark roasted coffee (we used a standard autodrip grind)

2 whole vanilla beans

2 cups water

2 cups brown sugar

Directions

Bring the water and brown sugar to a boil and simmer, stirring, for three minutes. Remove from heat and let cool. Pour into an air tight container like a large mason jar and add the remaining ingredients. Store, sealed, in a cool dark place for 4 weeks, shaking every few days. If you like the flavor at that point, strain it, or let it mellow for another week or two. We used a coffee filter inside a mesh strainer to remove the grounds. The finished product will keep for much longer than it will take you to drink it.