Flavored Iced Coffee Recipe

Brew and cool coffee

Brew 3 cups of strong coffee (use loose grounds or espresso-strength brew). Allow it to cool to room temperature, then chill in the refrigerator for at least 30 minutes. If short on time, brew over ice (Japanese iced coffee method) and cool immediately.

Once coffee is chilled, pour into a pitcher and add 1 cup cold water to adjust strength. Stir to combine.

Fill serving glasses with ice cubes (about 2 cups divided among 3–4 glasses depending on serving size).

Select flavor

Choose one syrup flavor for the week (vanilla, hazelnut, caramel, mocha, or pumpkin spice). The recipe assumes 2 tablespoons syrup per 16–18 oz serving; for the 4-serving batch here, use 4 x 2 tbs = 8 tablespoons total (equivalent to 1/2 cup). If you prefer a milder sweetness, reduce to 1 tablespoon per serving.

Add the chosen syrup to the chilled coffee in the pitcher. Stir thoroughly until fully incorporated.

Add 1 cup whole milk and 1/2 cup half-and-half (optional) to the coffee-syrup mixture. Stir gently to combine. Taste and adjust milk or half-and-half to desired creaminess.

For a lighter version, replace whole milk and half-and-half with 1 1/2 cups of a single milk alternative (almond, oat, or low-fat milk).

Pour the flavored iced coffee over the ice-filled glasses, leaving about 1/2 inch headspace.

Top each glass with a tablespoon of flavored whipped cream if desired.

Garnish according to flavor: sprinkle 1/4 tsp ground cinnamon over vanilla or pumpkin spice; a pinch (1/8 tsp) sea salt over caramel-style; or 1 tsp chocolate shavings/cocoa powder over mocha. Stir gently and serve immediately.

Keep the remaining flavored iced coffee chilled in an airtight pitcher up to 48 hours. Stir or shake before serving as separation may occur.

To rotate flavors weekly, thoroughly rinse the pitcher between batches and start with fresh brewed coffee. Adjust syrup amount each week to match customer feedback or seasonal preferences.