Iced Coffee Recipes
Iced coffee is prepared by pouring freshly brewed coffee, often very strong or double-strength, over ice. A coffee's flavor, body and acidity remain intact as the ice is simply used to cool the coffee on the spot. Additional ice may be added once the coffee's temperature has dropped significantly. Coffee ice cubes are another option to avoid a watered-down brew.
Basic Iced CoffeeMaking iced coffee is simple and straightforward. Its recipe involves only three ingredients that create one delicious thirst quencher on a hot, summer day. You'll need a simple syrup to complete the drink, so we've included the directions for preparing it in the recipe below. Yield: one 12-ounce iced coffee.
1 ounce simple syrup (recipe below)
6 ounces brewed coffee, chilled
Into a 12-ounce glass, add simple syrup and cold coffee. Stir to combine. Add enough ice to fill the glass to 1/4" below the cup rim.
Simple Syrup Recipe
1 cup granulated sugar
1 cup water
Iced Coffee with MilkIf you're looking to add a bit of richness to your iced coffee, this recipe will get you there. You don't have to stop at milk though. Half and half and cream are options, as well as almond or coconut milk—whatever strikes your fancy. Yield: one 12-ounce iced coffee.
1 ounce simple syrup (see recipe above)
4 ounces brewed coffee, chilled
2 ounces cold milk, half and half or cream
Pour the simple syrup into a 12-ounce cup and add the chilled coffee. Stir to combine. Add the ice, leaving room for the milk. Pour in the milk last since it makes such an appealing image. Stir the mixture together...or not.
Thai Iced Coffee
This delicately spiced coffee, particularly with the addition of cardamon and coriander, provides a welcome departure from the flavors frequently added to coffee. Learn how to create a "layered effect" when adding milk, too!
2-4 tablespoons sugar
½ teaspoon cardamom
Whole milk, heavy cream or half-and-half
¼ teaspoon vanilla extract or almond extract.
A dash of cinnamon and coriander
Add sugar, vanilla and spices to the hot coffee. Taste for sweetness and adjust sugar and spices as needed.
Pour coffee into two or more sections of an ice cube tray and place the tray into the freezer. Refrigerate the remainder of the coffee.
Once coffee has been either chilled or frozen, place the ice cubes into a tall glass and pour coffee over them. To create a “layered effect,” float a spoon on top of the coffee and pour milk directly into the spoon until it overflows to the desired level. Serve with a straw if you'd like.
Here are three Frappuccino recipes—Vanilla, Mocha and Mocha Chip—that you can whip up at home with a blender.
12 ounces strong-brewed coffee or cold brew coffee
8 ounces whole milk
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup chocolate syrup
1/2 cup Semi-sweet Chocolate Chips
1/4 cup half and half
To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd prefer it a bit richer and creamier.) Serve in a glass with whipped cream on top.
To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd prefer it a bit richer and creamier.) Serve in a glass with whipped cream on top.
To make a Mocha Chip Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd prefer it a bit richer and creamier.) Serve in a glass with whipped cream on top, and drizzle with chocolate syrup or sprinkle on more chocolate chips.
Vietnamese Iced CoffeeThe sweetness and dense texture of this iced coffee makes it a perfect afternoon pick-me-up. This recipe yields two servings.
2 cups water for brewing
1 ounce ground coffee
2 tablespoons sweetened condensed milk
8 ice cubes
Brew coffee with water using your preferred method. While the coffee brews, spoon 1 tablespoon of sweetened condensed milk into each of the 2 tall glasses. Place 4 ice cubes into each glass and then pour 1/2 cup of the fresh-brewed coffee over the ice, stirring to combine the mixture using a long handled spoon. Additional ice may then be added to keep the coffee chilled.
Frozen Iced CoffeeThis recipe offers two methods for freezing iced coffee either in an ice cream maker or in your freezer to thicken the mixture to a smoothie-like consistency. The recipe can also be used to create coffee ice cream. It yields 2-4 servings depending on size.
2 cups strong, hot coffee
One 14-ounce can sweetened condensed milk
1 cup heavy or whipping cream
1 tsp. vanilla extract
Mix the ingredients, pour into a covered container and refrigerate until thoroughly chilled, preferably overnight. If you're using an ice cream maker, be sure that the canister of your ice cream maker is in the freezer, too.
For the ice cream maker: Pour the coffee mixture into the canister of your ice cream maker. Freeze for about 10 to 15 minutes, or until the drink has thickened to your liking. Spoon the mixture into tall glasses. Add a dollop of whipped cream and sprinkle on cocoa or cinnamon, if desired.
Don't have an ice cream maker? Pour the chilled coffee mixture into a shallow pan and place it into the freezer. Stir the mixture every 30 minutes or so until it has reached your preferred thickness. Spoon the coffee into tall glasses and top with whipped cream and dust with cocoa or cinnamon.
Would you like to make coffee ice cream? Just freeze the coffee in the ice cream maker for 20 to 25 minutes, then place the mixture in the freezer to harden further.
Iced Coffee LemonadeCoffee and lemonade together might strike some folks as an odd combination, but don't say that to the Portuguese or Austrians who swear by it. And now the drink has earned a following here in the U.S. To make this thirst quencher, you might want to choose a coffee that's citrus-driven to complement the lemonade. Ethiopian coffees, in particular, are renowned for their lemony notes. This recipe yields a 12-ounce glass.
24 grams of coffee, ground medium
6 ounces of water
6 ounces of ice
3 ounces homemade lemonade (recipe below)
First, prepare the lemonade so that you have it ready.
Next, brew the coffee. For best results, use a pour-over method to capture the coffee's brightness and complexity. Weigh and grind 24 grams of coffee. Add ice to your Chemex, Hario Range Server, or pitcher. Brew the coffee using 6 ounces of water, making certain that the double-strength coffee you're brewing pours directly over the ice. You'll end with 12 ounces of chilled, flavorful coffee once you're done.
Last, combine one part lemonade to two parts coffee and serve over ice with a slice of lemon.
In a one-gallon container, combine 2 cups of sugar and 1 cup of hot water and mix until the sugar dissolves. Add 2 cups of lemon juice and enough cold water to make 1 gallon. Stir until well combined and chill.