Iced Coffees for the cause of
Electing Barack Obama as President in 2008

Daybreak-oh-eight
(intended as a morning “get up and go” drink)

Large Batch 3 Quarts, 16-6oz. servings	Medium Batch 2 Quarts, 11-6oz. servings	Small Batch 1 Quart, 5-6oz. servings
Two 12 cup pots of regular coffee (144 oz coffee)	Two 8 cup pots of regular coffee (96 oz coffee)	Two 4 cup pots of regular coffee (48 oz coffee)
2 cups Half and Half creamer	1-¹/₂ cups Half and Half creamer	1 cup Half and Half creamer
1 cup packed dark brown sugar	²/₃ cup packed dark brown sugar	¹/₃ cup packed dark brown sugar
¹/₃ cup caramel syrup	¹/₄ cup caramel syrup	2 Tbsp. caramel syrup
For large batch use a 2-quart saucepan, a 4-quart stockpot, ladle, and a large pitcher for storage.

Brew first pot of fresh coffee and transfer to a 2-quart saucepan. Place on stove on medium-high to high heat to begin boiling it. The intent is to concentrate the first pot down to a espresso like concentration. This first pot is ready when it is reduced to approximately ¹/₁₀^th of its original volume. While the first pot of coffee boils brew a second pot. Transfer the second pot of coffee to the stockpot on low heat, mix in brown sugar and caramel.

When ready transfer the reduced coffee to the stockpot. Slowly stir in Half and Half creamer (rapid cooling is bad for dissolved solids.

Remove from heat and allow to cool stirring occasionally.

When temperature is warm to the touch transfer to the serving container and cool in refrigerator overnight. Serve in tea-cups, or small 6oz Styrofoam cups.

Variations and hints:
- Caramel can be substituted with chocolate syrup. Decaffeinated coffee can be used, but since this drink is similar to a Starbucks DoubleShot^® it is intended to give the effect of extra caffeine of strong coffee with out the bitterness of extra strong coffee.
- Reducing the first pot of coffee in a large frying pan on high heat instead of boiling in a saucepan is somewhat faster, but as the coffee gets more concentrated, it needs more attention of stirring. For rapid cooling, set the stockpot into a bath of ice water and stir constantly until cool, then place stockpot in freezer stirring about every minute until mixture is cold.

The Closer
(intended as a end of day reward)

Large Batch 1 Gallon, 16-8oz. servings	Medium Batch 2-²/₃ Quarts, 11-8oz. servings	Small Batch 1-¹/₃ Quarts, 5-8oz. servings
12 cup pot of decaffeinated coffee (72 oz coffee)	8 cup pot of decaffeinated coffee (48 oz coffee)	4 cup pot of decaffeinated coffee (24 oz coffee)
3 cups Half and Half creamer	2 cups Half and Half creamer	1 cups Half and Half creamer
4 cups milk (any type is fine)	2-²/₃ cups milk (any type is fine)	1-¹/₃ cups milk (any type is fine)
1 cup packed dark brown sugar	²/₃ cup packed dark brown sugar	¹/₃ cup packed dark brown sugar
¹/₃ cup caramel syrup	¹/₄ cup caramel syrup	2 Tbsp. caramel syrup
¹/₂square white bakers chocolate	¹/₃ square white bakers chocolate	¹/₆ square white bakers chocolate
For large batch use 4-quart stockpot, grating tool, ladle, two pitchers for storage.

Brew fresh coffee. Add coffee to stockpot on low heat, mix in brown sugar and caramel.

Grate white chocolate square into coffee while stirring frequently. Stir over low heat for approximately 5 minutes to ensure chocolate melts completely.

Slowly stir in Half and Half creamer and milk (rapid cooling is bad for dissolved solids.

Remove from heat and allow to cool stirring occasionally. The formation of a film on the top is the natural oils present in the chocolate surfacing, there is no need to remove this layer, stirring will suffice to develop an even consistency.

When temperature is warm to the touch use the ladle to transfer to the serving container and cool in refrigerator overnight. Serve in coffee mugs, or ordinary 8oz Styrofoam cups.

Variations and hints:
- Caramel can be substituted with chocolate syrup. Amount of milk used can be greatly reduced for people that like a stronger coffee flavor and sweetness. Decaffeinated coffee is selected because it is intended as an after dinner dessert type drink, but since this drink is similar to a Starbucks Frappuccino^® you can use whatever you want.
- For rapid cooling, set the stockpot into a bath of ice water and stir constantly until cool, then place stockpot in freezer stirring about every minute until mixture is cold.
- For a “slushie” iced version, omit the regular milk ingredient, and cool as directed above. After chilled place the mixture in a blender with approximately the same volume of ice as the omitted milk. Blend on the highest setting until the mixture is smooth and consistent enough to drink through a narrow straw.