There’s something truly satisfying about sipping a cold, smooth Iced Coffee—especially when the sun’s out and you’re looking for a little pick-me-up. This simple drink brings together the bold flavor of coffee with a refreshing chill, making it a favorite for warm days or anytime you want a cool caffeine boost.
Iced Coffee
This has been my go-to coffee drink during summer afternoons when I want something energizing but still light. It’s incredibly easy to make, and with just a few tweaks, you can tailor it exactly to your taste.
What You’ll Need
Prep time: 5 minutes
Servings: 1
Equipment: Highball glass or mason jar, spoon, coffee maker or French press
Ingredients
– 180 ml (6 oz) strong brewed coffee, cooled
– 1–2 tsp (5–10 ml) sugar, or to taste
– Ice cubes, enough to fill the glass
– 60 ml (2 oz) milk or cream (optional)
Method
- Fill a highball glass or mason jar all the way with ice cubes. You want the glass nice and cold.
- Pour in the cooled brewed coffee, leaving about 2–3 cm (1 inch) at the top if you’re adding milk or cream.
- Add the sugar and stir until it’s fully dissolved. If you’re using simple syrup, it’ll mix in even more smoothly—especially helpful with cold drinks.
- Top it off with milk or cream if you like, and give it one final stir. You’ll get that lovely swirl as the milk meets the coffee.
Tips for Great Iced Coffee
- Use fresh coffee: Brew it strong and let it cool—hot coffee over ice can end up tasting watered down.
- Try coffee ice cubes: Freeze leftover coffee in an ice cube tray and use those instead of regular ice to keep flavor strong as it chills.
- Sweetener tips: Granulated sugar doesn’t always dissolve well in cold drinks. Swap it for simple syrup, honey, or maple syrup for easier mixing.
Make-Ahead Notes
You can brew your coffee ahead of time and store it in the fridge for up to a week. Just make sure it’s sealed well so it doesn’t pick up any fridge odors. I’ve made this drink countless times, and one thing I’ve learned is that chilled coffee tastes best within the first 2–3 days.
Flavor Variations
Vietnamese Iced Coffee
– Use sweetened condensed milk instead of sugar and cream. Stir it into strong coffee, then pour over ice.
Caramel Iced Coffee
– Add 1 tbsp caramel syrup to your coffee before pouring over ice. Top with milk and stir.
Mocha Iced Coffee
– Mix in 1 tbsp chocolate syrup with the coffee, then add milk and ice. You’ll get a dessert-like treat with a caffeine kick.
Substitutions
– Milk: Use almond, oat, or coconut milk for a dairy-free version.
– Sweetener: Swap sugar for honey, maple syrup, agave, or stevia.
– Coffee: Try different roasts—light for a brighter taste, dark for something bolder.
Serving Suggestions
Pair your Iced Coffee with something sweet or buttery. Here are a few of my favorites:
Classic Doughnuts
That sugary, soft bite is the perfect match for the coffee’s rich flavor.
Chocolate Croissant
The chocolate and buttery pastry bring out the deeper notes of the coffee.
Fruit Tart
The tart’s tangy-sweet filling plays beautifully against the cool bitterness of the coffee.
Storage
– Brewed coffee will keep in the fridge for up to 7 days.
– If you’ve already mixed it with milk, drink it within 2–3 days for the best taste.
– Store in a sealed container or bottle to keep flavors fresh.
Helpful Q&A
How do I keep my Iced Coffee from tasting watery?
Use coffee ice cubes instead of regular ones—they melt slowly and won’t dilute the flavor.
Can I sweeten it without using syrup?
Yes! Stir sugar into the coffee while it’s still hot, then cool it. That way, it dissolves fully.
Is Iced Coffee as strong as hot coffee?
Yes, especially if you brew it strong. It’s all about how much coffee you use and how long it brews.
Can I flavor it without adding sugar?
Try infusing your hot coffee with a cinnamon stick or a bit of vanilla extract before chilling it.
What’s the best type of coffee to use?
A medium roast is a safe bet—smooth, not too bitter, and works well with milk or sweetener.
Try Something New
You can easily scale this recipe up for a brunch or picnic. Just multiply the ingredients and stir everything together in a big pitcher. Guests can pour their own over ice and add milk to taste.
Or, for a fun twist, turn your Iced Coffee into a frozen treat—blend it with ice for a quick coffee slushie, or pour it into popsicle molds for a chilly afternoon snack.
Whether you like it creamy and sweet or dark and bold, Iced Coffee is one of those drinks you can really make your own. Once you’ve nailed the basics, you’ll find yourself reaching for this recipe again and again.
