Iced Coffee Recipe

Brew

Brew a strong batch of coffee using your preferred method (drip, pour-over, Aeropress, or French press). Use a slightly higher coffee-to-water ratio than usual (about 1.5–2x) to make a robust concentrate. Measure out 2 cups of brewed coffee.

Allow the brewed coffee to cool to room temperature, then chill in the refrigerator for at least 20–30 minutes. If you need coffee faster, pour brewed coffee into an ice bath or transfer to an ice-filled container to cool quickly. If your brewed coffee is extremely strong, you may add up to 1/2 cup cold water to adjust strength.

If using simple syrup, ensure it is at room temperature or chilled. Add 2 tablespoons of simple syrup (or flavored syrup) to the chilled coffee and stir until fully combined. Taste and add more syrup if you prefer a sweeter drink.

If using vanilla extract, add 1/4 teaspoon and stir to combine.

Fill a tall glass with 1 cup of ice cubes.

Pour 2 cups of the chilled sweetened coffee over the ice, leaving room for milk. If your glass is smaller, pour to about 3/4 full.

Add 1/2 cup milk (or dairy alternative) to the coffee. For a richer beverage, add 1 tablespoon heavy cream on top. Stir gently to combine. Adjust milk to taste for creaminess.

Taste and adjust sweetness, adding more simple syrup if needed. If the drink is too strong or too weak, modify coffee-to-milk ratio next time.

Garnish with a few whole coffee beans or a light dusting of cinnamon if desired.

Serve immediately with a straw. If preparing ahead, keep chilled and add ice just before serving to prevent dilution.