Ice Coffee Recipe

Brew espresso

Pull two shots (about 2 oz total) of espresso using an espresso machine. If you don't have an espresso machine, brew 2 oz (60 ml) of very strong coffee with a Moka pot or concentrated drip and let it cool slightly.

If the espresso is piping hot, let it rest 2–3 minutes or place briefly in the refrigerator or an ice bath so it cools but does not become diluted.

Combine whole milk and half-and-half (or your chosen milk/alternative) in a measuring cup or cocktail shaker. Add vanilla syrup and/or simple syrup here if you want sweetened iced coffee. Stir or gently shake to combine.

If you prefer a frothier texture, briefly aerate the milk with a handheld frother or shake vigorously in a sealed jar for 10–15 seconds until lightly foamy.

Fill a tall glass with 1 cup of ice cubes. Pour the cooled espresso over the ice. If your espresso cooled but you want less dilution, pour slowly over the back of a spoon to reduce agitation.

Immediately pour the milk and cream mixture over the espresso and ice. Leave a little room at the top if you want to stir or add garnish.

Stir gently with a long spoon to combine, or serve layered as-is for a visual effect. Taste and adjust sweetness, adding an extra 1/2 tsp simple syrup if desired.

Garnish with a few whole coffee beans or a light dusting of grated chocolate, then serve with a straw.