Iced Coffee Recipe

Brew and cool

Brew a strong pot of coffee (use about 1.5x the usual grounds for strength). Pour 2 cups of the brewed coffee into a heatproof container and let it cool to room temperature, about 20–30 minutes. For faster cooling, place in the refrigerator for 10–15 minutes.

If using brewed coffee ice cubes, reserve any extra brewed coffee and pour into an ice cube tray. Freeze at least 4 hours or overnight.

Once cooled, stir in 1 cup cold water to dilute slightly and bring to desired strength. Adjust in later steps if needed.

Add sweetener

Choose a sweetener option: 2 tsp granulated sugar (works if coffee is still slightly warm), or 2 tbsp simple syrup, or 1 tbsp flavored syrup, or 1 tbsp liquid sweetener. Add your chosen sweetener to the cooled coffee and stir until fully dissolved. Taste and add more if you prefer sweeter coffee.

If you prefer zero-calorie sweeteners, add to taste and stir until incorporated.

Fill a tall glass with 1 cup of ice cubes (or coffee ice cubes if available).

Pour 1.5 cups of the sweetened coffee mixture over the ice, leaving room for milk/cream (about 1/2 cup space). If using coffee ice cubes, adjust amount so the glass is not overfilled.

Add your chosen milk or cream: typically 1/4 to 1/2 cup for a single serving. Suggested amounts: whole milk 1/4 cup, half-and-half 2 tbsp, heavy cream 1 tbsp, or 1/4–1/2 cup unsweetened almond/oat milk. Pour gently to create a layered look if desired.

Stir gently to combine, or leave layered and stir as you drink.

Top with 2 tbsp whipped cream if desired, and dust with a pinch of cinnamon or cocoa powder (about 1/4 tsp) for garnish.

Serve immediately with a straw. Adjust sweetness and cream level to taste for subsequent servings.