Iced Coffee
Chilled brewed coffee poured over ice with milk and sugar. Make it for a quick morning drink or an afternoon coffee break in warm weather.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeIced coffee is simply brewed coffee cooled and served over ice, often with milk and sugar. It is a cafe staple rather than a dish tied to one national cuisine, and the key to good flavor is starting with coffee that is a little stronger than what you would drink hot.
This version keeps the method straightforward and the flavor balanced, with enough milk to soften the coffee without turning it into a dessert drink. If you have time, chill the coffee fully before pouring it over ice so the drink stays bold instead of tasting watered down.
Ingredients
- 1 cup (240 ml) strongly brewed coffee
- 2 tbsp (25 g) granulated sugar, or to taste
- 1/2 cup (120 ml) cold milk
- 1 to 1 1/2 cups (140 to 210 g) ice cubes
- Optional: 1 to 2 tsp (5 to 10 ml) vanilla syrup
- Optional: whipped cream, for topping
Instructions
- 1
Brew 1 cup (240 ml) coffee slightly stronger than usual, using your preferred method, about 4 to 5 minutes for drip or pour-over. Stir in the sugar while the coffee is still hot so it dissolves completely.
- 2
Let the coffee cool to room temperature, about 20 minutes, then chill it in the refrigerator for 10 minutes if you want a colder drink. The coffee should no longer feel warm when poured over ice.
- 3
Fill a tall glass with 1 to 1 1/2 cups (140 to 210 g) ice cubes, leaving a little room at the top for milk.
- 4
Pour the cooled coffee over the ice. If using vanilla syrup, stir it in now until evenly mixed.
- 5
Add the cold milk and stir for 10 to 15 seconds, until the drink is evenly colored and well combined. Taste and add a little more sugar if needed.
- 6
Top with whipped cream if desired and serve immediately, while the ice is still solid and the coffee is cold.
Tips for the Best Iced Coffee
- Brew the coffee a little stronger than normal because the ice will dilute it as it sits.
- Hot coffee poured directly over ice melts the ice quickly and weakens the drink, so cool it first for the best flavor.
- Granulated sugar dissolves best in hot coffee; if you want to sweeten after chilling, use simple syrup instead.
- Whole milk gives a richer drink, but 2%, skim, oat, almond, or soy milk all work well.
- For a less diluted iced coffee, freeze extra coffee in an ice cube tray and use the coffee cubes in place of regular ice.
- To make 2 servings, double all the ingredients and divide between 2 ice-filled glasses.
Storage and Reheating
Iced coffee is best assembled and served right away. You can refrigerate the sweetened brewed coffee base for up to 3 days in a covered jar or bottle. Add ice and milk only when serving so the drink does not taste diluted.
Frequently Asked Questions
What is the difference between iced coffee and cold brew?
Iced coffee is regular brewed coffee that is cooled and poured over ice. Cold brew is made by steeping coffee grounds in cold water for many hours, so it tastes smoother and less acidic.
How do I keep iced coffee from getting watery?
Cool the coffee before pouring it over ice, and brew it slightly stronger than usual. You can also use frozen coffee cubes instead of regular ice cubes.
Can I make iced coffee without sugar?
Yes. Leave out the sugar entirely or sweeten with your preferred sweetener. If you like flavored coffee, a sugar-free syrup also works well.
What milk is best for iced coffee?
That depends on the texture you want. Whole milk makes it creamier, while 2% is lighter; oat milk is a good dairy-free option because it stays smooth and mellow in coffee.
Quick Info
Prep Time
5 min
Cook Time
5 min
Servings
1
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
