Iced Flavored Coffee Recipe

Make cold brew concentrate

Combine 1 cup coarsely ground dark roast coffee and 4 cups cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are wet. Cover and steep in the refrigerator for 16 to 20 hours.

After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. For clearer concentrate, strain a second time. You should have about 3 to 3 1/2 cups of cold brew concentrate. Store refrigerated up to 1 week.

If you prefer quick iced coffee instead of cold brew: brew double-strength hot coffee (use 2x grounds) and cool to room temperature, then chill before assembling (not recommended for best clarity, but acceptable).

Make simple flavored syrup

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely (about 3–5 minutes). Remove from heat and stir in 1 tsp vanilla extract (or 1 tsp flavored extract of your choice). Let cool to room temperature.

Transfer syrup to a clean jar. Refrigerate up to 2 weeks. Use this to sweeten and flavor iced coffee to taste.

Prepare a single serving (about 1 large glass)

Fill a tall glass with 1 cup ice cubes. Add 1/2 cup cold brew concentrate (for a milder coffee, use 1/3 cup; for stronger, use up to 3/4 cup). Add 1 to 2 tablespoons flavored syrup (start with 1 tbsp and adjust to taste). Pour 1/2 cup cold milk or milk alternative over the coffee and stir gently to combine.

If using optional creamer or heavy cream, drizzle 2 tablespoons on top and gently swirl for a layered effect. If you like extra sweetness, add 1 tablespoon simple syrup or additional flavored syrup.

Taste and adjust: add more milk to soften strength, more syrup to sweeten, or extra ice to chill. Serve with a straw. Stir before drinking as the concentrate may settle.

For variations: use flavored coffee syrup (caramel, hazelnut) in place of vanilla; use sparkling water in place of some milk for a coffee soda; use cold foam (whipped milk) on top for a café-style finish.