Iced Coffee Recipe

Cold Brew Method (recommended for smooth iced coffee)

Combine 1 cup coarsely ground coffee with 4 cups cold filtered water in a large jar or pitcher. Stir to ensure all grounds are saturated. Cover and steep at room temperature or in the refrigerator for 12–18 hours. After steeping, strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. This yields a concentrated cold brew; dilute 1:1 with water or milk when serving if desired.

Quick Hot-Brew Method (when short on time)

Brew 4 cups hot water with 1 cup medium-ground coffee using your drip coffee maker, French press, or pour-over. Brew as normal, then immediately cool by pouring the hot coffee into a heatproof container and placing it in an ice bath or the refrigerator until cold (about 20–30 minutes). For less dilution, brew slightly stronger than usual.

If you want sweetened iced coffee, dissolve 3 tbsp simple syrup (or the amount you prefer) into the coffee while it is still slightly warm (for hot-brew) or stir into cold-brew concentrate—liquid sweeteners integrate best. Add 1 tsp vanilla extract and/or 1 tbsp flavored syrup if using. Taste and adjust sweetness and flavor.

Fill a tall glass with 1 cup ice cubes. Pour 3/4 to 1 cup of prepared coffee over the ice (if using cold-brew concentrate, dilute with equal parts water or milk so 3/4 cup = prepared strength). Add 1/4 to 1/2 cup milk or non-dairy alternative, depending on preferred creaminess. Stir gently to combine.

If desired, top with 2 tbsp whipped cream and sprinkle 1 tsp grated chocolate or cocoa powder as garnish.

Store leftover cold brew concentrate in a sealed container in the refrigerator for up to 7–10 days. If brewed hot and chilled, consume within 48 hours for best flavor.