Ice Coffee Recipe

Brew and cool

Brew 2 cups of strong coffee using your preferred method (espresso, French press, pour-over, or drip) so the flavor is concentrated. If you want extra strength, dissolve 1 tsp instant espresso powder into the hot brew. Let the coffee cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes).

Combine 1 cup milk and 2 tablespoons heavy cream in a small pitcher or jar. Stir or shake briefly to combine. Adjust milk-to-cream ratio to your desired richness.

Add 3 tablespoons simple syrup to the chilled coffee and stir until evenly mixed. If using vanilla extract, add 1 tsp and stir. Taste and adjust sweetness: add more syrup if desired. (If you don't have simple syrup, dissolve 3 tbsp granulated sugar in 3 tbsp hot water, then cool.)

Fill a tall glass with about 1 cup ice cubes. Pour the sweetened chilled coffee over the ice, leaving room at the top for milk.

Pour the milk and cream mixture over the coffee. Stir gently to combine. Taste and adjust: add more milk, cream, or syrup as needed.

Garnish with a few whole coffee beans or a light dusting of cocoa powder if desired. Serve immediately with a straw.