Lt Iced (boozy) Coffee Recipe

Brew and cool

Brew 2 cups of strong coffee (use slightly more grounds than usual). Allow it to cool to room temperature, then chill in the fridge for at least 30 minutes. If using cold brew concentrate, mix it now with the cooled brewed coffee (2 cups brewed + 1 cup concentrate) and stir to combine.

Prepare creamy mixture

In a pitcher or large measuring cup, combine 1 cup whole milk, 1/2 cup heavy cream, and 2 tablespoons vanilla syrup. Stir or whisk until the vanilla syrup is fully incorporated and the mixture is slightly thickened.

Measure spirits

Add 3 tablespoons coffee liqueur and 2 tablespoons dark rum or bourbon to the pitcher with the creamy mixture. Stir to combine. Taste and adjust — add up to 1 additional tablespoon of alcohol total if you want it stronger, remembering that the coffee flavor will balance it.

Fill two tall glasses with about 3/4 cup (approximately 3/4) ice each (total ~1.5 cups between them). Divide the chilled coffee mixture evenly between the two glasses (about 1 1/2 cups of coffee mixture per glass if using the full quantity). Pour the creamy alcoholic mixture from the pitcher over the iced coffee in each glass, stirring gently to combine.

Top each glass with a spoonful of whipped cream if using. Garnish with a light dusting of chocolate shavings or cocoa powder and 2–3 coffee beans on the whipped cream (or directly on the drink if not using whipped cream).

Serve immediately with a straw and a long spoon for stirring.