Zoe's Iced Coffee Recipe

Make cold brew concentrate

Combine 1 cup coarsely ground dark roast coffee with 4 cups cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are saturated. Cover and steep in the refrigerator for 12–18 hours.

After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently to extract liquid but avoid forcing grounds through. This yields a cold brew concentrate.

Taste the concentrate. If it’s too strong for preference, dilute with cold filtered water at a 1:1 ratio when assembling the drink (see Assembly).

If you want sweetened iced coffee, dissolve 1 tablespoon granulated sugar in 1 tablespoon hot water to make a quick simple syrup. Stir until fully dissolved and cool slightly. Alternatively use the flavored syrup from the garnish section.

In a small pitcher combine 1 cup whole milk, 1/4 cup heavy cream and 1/2 teaspoon vanilla extract. Stir to combine. For a richer texture, lightly whisk or froth for 10–15 seconds to incorporate air.

Fill a tall glass with about 1/2 to 3/4 cup ice cubes (adjust to preference).

Pour 1/2 cup of the cold brew concentrate over the ice. If you diluted the concentrate earlier, pour the diluted coffee instead so the total coffee volume is about 1/2 to 3/4 cup per serving.

Add the optional simple syrup or 1 tablespoon flavored syrup to the coffee if you like it sweet. Stir gently to combine.

Top with 3/4 cup of the milk-and-cream mixture (adjust to taste). Stir once to create a marbled look, then let it settle briefly.

Garnish with a light dusting of chocolate shavings or 1/2 teaspoon cocoa powder if desired. Serve with a straw.