Iced Coffee Recipe

Brew coffee

Brew 2 cups of strong coffee using your preferred method (drip, French press, pour-over). Aim for a slightly higher coffee-to-water ratio than usual so the brew is concentrated. Let the coffee cool to room temperature, then chill in the refrigerator for at least 20–30 minutes or use briefly cooled coffee from earlier.

If you prefer very cold coffee faster, brew hot coffee and pour it over a heatproof container filled with about 1/2 cup cold water and ice to rapidly cool it; then strain out excess water if desired to keep strength.

Stir 2 tablespoons simple syrup into the chilled coffee. Taste and add up to 1 additional tablespoon if you prefer slightly sweeter. Simple syrup blends better than granulated sugar when serving cold.

To make quick simple syrup: combine equal parts granulated sugar and hot water (e.g., 1/4 cup sugar + 1/4 cup water), stir until dissolved, cool before using.

Fill a tall glass with 1 cup of ice cubes.

Pour the sweetened chilled coffee (about 2 cups total) over the ice, leaving room for milk. Add 1/2 cup milk to the glass and gently stir to combine. Adjust milk to taste for creaminess.

If desired, top with 2 tablespoons whipped cream and dust with 1/4 teaspoon cinnamon or cocoa.

Serve immediately with a straw. Stir before drinking if separation occurs.