Comments on: Cracking the McDonald’s Coffee Code

By: Meredith

Meredith — Mon, 24 May 2010 21:06:27 +0000

My syrup just sinks to the bottom and doesn’t dissolve What am I doing wrong? Also, do you cool the coffee first? I’m a Mcdonald’s iced coffee addict and just found out at my local Mcdonald’s they are made with whole cream!! I’m betting drinking one of those a day the last two months was NOT good for me…

By: Michelle

Michelle — Sat, 13 Mar 2010 13:16:19 +0000

Errr, why would anyone go to McDonald’s for gourmet coffee? There are so many better options.

By: Anonymous

Anonymous — Fri, 29 May 2009 05:01:48 +0000

wow!!!!! congrats on cracking the code!! i cant wait to try!! sounds delish

By: Julie

Julie — Tue, 22 Jul 2008 22:04:00 +0000

THANK YOU!!! This is very good!! For the coffee I tried Folger’s instant and it tastes great. Caramel syrup is also good in this. You can get a 25 oz bottle at Sam’s for about $4. Same price for their Vanilla syrup. They also have sugar-free syrups but I find they have an after taste which I don’t like.

By: Anonymous

Anonymous — Wed, 09 Jul 2008 00:57:00 +0000

well. i don’t know what they use at the other McDonalds that the other employee works at but the one i just quit from uses 1/2 and 1/2 and the coffee used is their reg coffee which is why it’s sooo good. we make a pot double the coffee then in a container add one pot of ice…for the sugar in the reg its just liquid sugar and the flavors are in the liquid sugar form also. so theres nothing added but what u taste: sugar water coffee and half n half….

By: jessica @pianomomsicle

jessica @pianomomsicle — Tue, 01 Jul 2008 09:28:00 +0000

This is really late, but i’m just catching up on my google reader. i’m SO excited to try this! i have a feeling life will never be the same after this! i’ve found McDonald’s iced coffees to be hit or miss, anyway. Better to make it at home. Thank you so much for posting it: it will probably become a favorite bookmark of mine!

By: Bethany

Bethany — Fri, 27 Jun 2008 11:23:00 +0000

I tried this today and it was wonderful, although I did use regular coffee to mkae it! I have a new coffee I’m addicted to! Since I like a little mocha, I used a little Hershey’s chocolate syrup as well and it put it over the top!

By: Nikki

Nikki — Fri, 27 Jun 2008 08:15:00 +0000

Tastes fantastic, even without the creamer!

By: Wendy

Wendy — Tue, 24 Jun 2008 23:59:00 +0000

Thank you for posting this!! I made one today and it was great. I followed your recipe exactly except that I used 1/2 decaf coffee and 1/2 Folgers French Vanilla.

It turned out excellent. Even my husband, who is not a coffee drinker, thought it was great.

By: Ashley

Ashley — Tue, 24 Jun 2008 07:28:00 +0000

1/2 cup of Finely Chopped Hazelnuts
2 tbsp of Butter
3/4 cup of Syrup (preferably maple)

Making the Hazelnut Syrup:

Melt the butter in a frying pan and toss the hazelnuts in. Cook them until they turn light brown. Add the syrup and heat thoroughly. (Do not boil.) For a stronger favor, add 3/4 cup of finely chopped hazelnuts.

While the syrup is still warm, place a metal strainer over a bowl and pour the syrup into the strainer to seperate the hazlenuts from the syrup. Store the syrup in an air-tight container, preferrably a glass bottle with a twist cap. This syrup will last for up to 4 months.

Hope this helps )