This Iced Coffee is smooth, refreshing, and exactly what I crave when I need a caffeine fix on a warm day. Whether I’m starting my morning or looking for an afternoon boost, this homemade version always hits the spot. It’s simple, customizable, and far better (and cheaper) than any coffee shop version.
Why You’ll Love This Recipe
I love that I can make this iced coffee just the way I like it—strong or mild, sweet or unsweetened, creamy or black. It’s quick to prepare, and I can use whatever coffee I have on hand. It’s also a great base for fun add-ins like flavored syrups or plant-based milk. No fancy equipment needed, just good coffee, ice, and my favorite extras.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Strong coffee, cooled
- Ice cubes
- Milk or cream (dairy or non-dairy like almond, oat, or coconut)
- Sweetener of choice (sugar, honey, simple syrup, or flavored syrup)
- Optional: whipped cream, flavored syrups, cinnamon, or chocolate drizzle
Directions
- I prepare a strong cup (or pot) of coffee and let it cool to room temperature.
- Once cool, I transfer the coffee to the fridge and let it chill for at least 30 minutes. I often make it ahead and leave it overnight.
- When I’m ready to serve, I fill a glass with ice cubes.
- I pour the chilled coffee over the ice, leaving some space for milk or cream.
- I add my desired amount of milk or cream and stir in the sweetener I like best.
- For a little flair, I top it with a splash of flavored syrup or a drizzle of caramel.
Servings and timing
This recipe makes 1–2 servings, depending on the size of the glass. It takes about 5 minutes to prepare and 30 minutes to chill, unless I make the coffee ahead of time. With chilled coffee ready, it comes together in under 5 minutes.
Variations
- I sometimes use concentrated cold coffee for a smoother, less acidic flavor.
- A shot of strong espresso over ice gives a bold and quick option.
- A spoonful of sweetened condensed milk turns it into a deliciously rich version.
- Flavored syrups like vanilla, hazelnut, or caramel give it a café-style twist.
- For a non-dairy option, I like using oat milk or almond milk—they mix in smoothly.
Storage/Reheating
I keep extra coffee in a sealed jar or pitcher in the fridge for up to 3 days. It’s ready to pour over ice anytime I want a quick drink. I don’t reheat it—this one’s meant to be enjoyed cold.
FAQs
Can I use instant coffee for iced coffee?
Yes, I just mix it with hot water, let it cool, and pour it over ice. It’s fast and works well when I’m short on time.
How can I make it stronger without making it bitter?
I use more coffee and chill it quickly. Concentrated coffee gives bold flavor without harshness.
Can I sweeten it without using sugar?
Absolutely. I like using honey, maple syrup, agave, or sugar-free syrups. I mix them into the warm coffee so they dissolve easily.
What’s the difference between iced coffee and cold coffee concentrate?
Cold coffee concentrate is made by letting ground coffee sit in cold water for several hours. Iced coffee is simply chilled regular coffee—faster and just as tasty.
Can I make a large batch to keep in the fridge?
Yes, I often make a full pot, cool it, and store it in the fridge for up to 3 days. I just stir before pouring and it’s good to go.
Conclusion
This Iced Coffee is one of my favorite ways to cool down and perk up at the same time. It’s refreshing, quick to make, and endlessly customizable. Whether I keep it simple or get creative with flavors, it’s always a satisfying treat that keeps me going.
Print
Iced Coffee
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (including chilling)
- Yield: 1–2 servings
- Category: Beverage
- Method: Chilling
- Cuisine: American
- Diet: Low Salt
Description
This Iced Coffee is smooth, customizable, and the perfect refreshment on a warm day. It’s quick to make, budget-friendly, and easily tailored to your taste with your favorite milk, sweetener, or flavor add-ins.
Ingredients
- 1–1 1/2 cups strong brewed coffee, cooled
- Ice cubes
- 1/4 cup milk or cream (dairy or non-dairy)
- Sweetener of choice (sugar, honey, simple syrup, or flavored syrup), to taste
- Optional: whipped cream, flavored syrups, cinnamon, chocolate drizzle
Instructions
- Mix strong coffee and let it cool to room temperature. Chill in the fridge for at least 30 minutes, or overnight.
- Fill a glass with ice cubes.
- Pour chilled coffee over the ice, leaving space for milk or cream.
- Add your desired amount of milk or cream and sweetener.
- Stir well and top with optional additions like flavored syrup, whipped cream, or a drizzle of caramel.
Notes
- Use cold concentrate for a smoother, less acidic flavor.
- Sweeten while coffee is warm to help dissolve sugar or honey.
- Store extra coffee in the fridge for up to 3 days.
- Oat and almond milk mix well and make great dairy-free options.
Nutrition
- Serving Size: 1 glass
- Calories: 50
- Sugar: 3g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
