When the hottest days of summer hit, my favorite beverage gets a chill. These iced coffee recipes keep the appropriate level of caffeine in your system despite summer weather, making it more of a challenge to drink hot coffee. Even if there's no time to run to the coffee stand, or if you want to save some cash; you can whip up these iced coffee recipes in no time. Why not discover your inner barista?
Basic Iced Coffee Recipes
First off, here's a little trick: Brew a pot of your favorite artisan coffee. Let it cool, then pour it into ice cube trays to make coffee ice cubes. Keep a tray or two handy to use in your iced coffee recipes.
That way, when the ice melts, your delicious iced coffee won't get watered down. One more thing you'll want to know is how to make simple syrup. Because, as you already know, dissolving sugar in a cold beverage is nearly impossible. https://youtu.be/43nfpIFuMkc Of course, simple syrup is easy to make. It's sugar and water, heated up. The sugar is in liquid form once the mixture cools, so you can easily add in sweetness to your cold beverages. Here's a bonus — Simple syrup is an ingredient in many fancy cocktails, too! Learning to make it is useful for more than just iced coffee recipes.
1. My daily iced coffee recipes
This iced coffee recipe is about as basic as it gets. Not to mention, those iced coffee cubes and simple syrup will come in handy. Even better: You'll save tons of money if you make your DIY iced coffee every day instead of heading to the coffee shop.
Make a pot of your favorite coffee and let it cool for 10 to 15 minutes. Once the brew is at room temperature, go ahead and fill a tall glass with coffee ice cubes. Pour in the cooled off coffee, leaving some room. Then, add simple syrup, and half and half (or whole milk) to taste.
There you have it, simple homemade iced coffee. You can either finish off that pot of coffee you made, share it, or refrigerate it for later.
2. Would you prefer espresso and honey?
If you like your coffee a little milkier, and you own an espresso machine, then this recipe may be right up your alley.
- Brewed espresso: 1/4 cup
- Honey: 1 teaspoon
- Almond milk: 1 cup
- Half and Half: 1/4 cup
- Vanilla: 1/4 teaspoon
- 16 oz glass of ice cubes
- Shaker of ice
First, brew your espresso. The rule of thumb is that one shot equals a quarter cup of espresso. Next -- and this makes all the difference -- thoroughly stir the honey into the hot espresso. Now you can add the almond milk, vanilla, and half and half. And we don't stop there: Transfer your liquid mix to the shaker of ice and give it a few good shakes. Finally, pour your frothy concoction over the ice cubes into your drinking glass. Enjoy!
Sweet Iced Coffee Recipes
If you get a sweet tooth this summer, one of these iced coffee recipes will do double-duty to cover your cravings.
4. Creamy vanilla mocha
I couldn't resist including a recipe from Folger's coffee. What's more: You make this his budget-friendly recipe with Folger's Instant Coffee. I plan to give this recipe a try when I'm camping this season. After all, I may not have my coffee ice cubes, but I'll still have bagged ice. Plus, I love the nostalgia of using Folger's every once in a while, and I usually go for the easiest coffee set-up when I camp. Let's face it; Instant coffee is essential camping gear.
- Whole milk: 1 1/2 cup
- Boiling water: 1 cup
- Folger's Instant Coffee: 1 heaping tablespoon
- Vanilla extract: 1 tablespoon
- Chocolate syrup: 1 tablespoon
First, you want to dissolve the sugar. So, mix the instant coffee and sugar together, add the boiling water, and stir it until it's all liquid. Simple, right? Next, you'll add the chocolate syrup and vanilla extract, and stir well. Last, pour the concoction into a tall ice-filled glass (or plastic cup if you're camping) and add the milk to the top. Give it one final stir and drink up!
6. Vietnamese Iced Coffee
This Vietnamese iced coffee is another sweet caffeinated treat that'll give you a pick me up this summer. Keep in mind, if you want to duplicate an authentic Vietnamese coffee, you must use a medium or French roast, and a Vietnamese coffee press. The press is similar to a French press, which would work as well. https://youtu.be/fuGQ-ebKbac
- Coarse ground coffee: 3 to 4 teaspoons
- Boiling water
- Sweetened condensed milk: 3 to 4 teaspoons
Notice that there are two pieces to the coffee press. Remove the top section, add the coffee, make sure that's it's evenly distributed, and replace the top. You'll tighten the top, but not too tight as you want the water to get in there and do its work. Here's the best part — The sweetened condensed milk goes into the glass first, creating a layer of yummy goodness. Then place the coffee press on top of the glass. Pouring the water in is a two-part process. First, you pour a small amount of boiling water to get the coffee activated. Wait approximately 20 seconds then go ahead and fill the press, leaving a little room at the top. Vietnamese coffee drips slow, so this takes some patience. The payoff though is well worth the wait! Once the coffee is finished dripping through, remove the press. You can either give it a stir now, before you add ice, or add ice and then stir like they do in the restaurant. Be prepared for heaven in a glass.
5. Make your cold brew with sweet cream
This iced coffee recipe requires a little more time, but if you like Starbuck's cold brew, you'll love this DIY cold brew coffee that is less of a hit on the pocketbook. Especially if you want strong iced coffee daily throughout the day this summer.
One more thing: This recipe works best if you grind your own coffee so you can determine the perfect coarseness.
- Water: 8 cups
- Coarse ground coffee: 2 cups
- Sweetened condensed milk: 4 ounces
- Two- percent evaporated milk: 6 ounces
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
Start with the water at room temperature in a large pitcher, and stir in the coarse ground coffee. Cover it and let it steep for 12 hours. (No need to refrigerate yet). Once the coffee finishes brewing, you'll need to strain it into another clean container. You can use cheesecloth to line the strainer to ensure there are no grounds left in your cold brew. Now to make the sweet cream. Grab a bowl and add the sweetened condensed milk, two-percent evaporated milk, vanilla extract, and ground cinnamon. Next, use a whisk or fork and mix the ingredients thoroughly. Make sure to store your sweet cream and cold brew in separate containers. Also, keep them refrigerated and use as needed. To make a glass of this sweet cream cold brew, simply pour the coffee over ice and add the sweet cream to taste. YUM!
7. Iced Caramel Macchiato
Now that you're comfortable with your barista skills, let's up the challenge. This is a recipe for iced coffee syrup that you can use in your regular brewed iced coffee, cold brew, or with shots of espresso. Technically, you're supposed to use espresso, but the key to this drink is the Dulce de Leche. Guess what? It's super easy to make Dulce de Leche if you use sweetened condensed milk.
- Can sweetened condensed milk: 14 ounces
- Brewed espresso 1/4 to 1/2 cups
- Whole milk
How-to make Dulce de Leche
First off, we make our carmelized confection in the oven at 425 degrees. So, preheat that oven. Next, pour the can of sweetened condensed milk into a nine-inch pie pan and cover it tightly with aluminum foil. Now you want to place the pie pan in a roasting dish and fill it with water about halfway up the pie pan. Go ahead and place the whole thing on the middle rack in the oven and bake for 45 minutes. Then, check the water level and add more if needed. You're going to leave it in the oven for another 45 minutes, or until the sweetened condensed milk is thick and brown. Take the pie pan out of the roasting dish and let the Dulce de Leche cool. Walla, you have the base of your caramel macchiato.
How to make a homemade caramel macchiato
First, add three teaspoons of the Dulce de Leche to your glass. Next, brew the espresso and add it to the glass. Stir it up, add ice, and top it off with whole milk to taste. You have reached pro status, my friend.
Iced Coffee Recipes with a Kick
8. Muddle-ing along
You can't go wrong with this refreshing muddled mint iced espresso drink. It's like a mojito, except with coffee instead of alcohol. Ready to give this one a try? Seriously, you'll be surprised at how easy it is to make this tasty beverage. Oh! And you get to use the cold brew that we talked about earlier and my favorite, coffee ice cubes.
- Mint leaves: 4 tablespoons
- Raw sugar: 2 teaspoons
- Brewed espresso: 1/4 to 1/2 cups
- Half and Half: 2 tablespoons
- Ice cubes
First, you need to muddle the mint. It's not hard to do with the handle end of a wooden spoon. Alternatively, you can buy a wooden muddler. Put two tablespoons of fresh mint leaves in a mason jar drinking glass, or heavy pint glass and add the sugar. As you press down to muddle the mint, your sugar will become easier to dissolve as well. https://youtu.be/LzGJjeTa7Rg Once you've finished muddling the mint, add your espresso and stir it up. Now add your ice and half and half. Finally, top it with mint and enjoy. This would make a great drink to serve guests on a hot summer afternoon.
9. Copycat Iced Cinnamon Dolce
If you have the kind of coffee habit I do, then you're going to want to give this one a try. The Cinnamon Dolce is more of a dessert coffee in my opinion, with its brown sugar, maple syrup, and cinnamon, it's a delight for the sweet tooth.
- Light brown sugar: 1/2 cup
- Pure maple syrup: 1/3 cup
- Water: 1/2 cup
- Cinnamon stick: 15 in
- Coffee ice cubes
- Cold brew: 1 cup
- Cinnamon dolce syrup: 2 tablespoons
- Half and half to taste
How to make the syrup
To start, mix the brown sugar, maple syrup, water, and cinnamon stick in a saucepan and cook it on medium until the sugar dissolves. Preparing the cinnamon dolce syrup should take approximately five minutes. Once it's done, remove the cinnamon stick and let the syrup cool. It'll stay good for up to a week in the refrigerator.
How to make the iced cinnamon dolce
Now that the syrup is cool, it's time to make the beverage. Fill a pint glass with coffee ice cubes, and add the cold brew with room for half and half to taste. It takes time to prepare, but you'll be happy you did when you're enjoying this iced coffee treat.
10. Iced Coffee with a twist
Dubbed the ultimate iced coffee, this one uses organic blue agave in the ice cubes. So, here's the thing, you make these coffee ice cubes with brewed espresso or dark roast coffee and blue agave syrup.
Ingredients for blue agave coffee ice cubes
- Organic blue agave syrup: 1 1/2 tablespoons
- Brewed dark roast or espresso: 14 ounces
How to make blue agave coffee ice cubes
- Brew the coffee, stir in the agave, pour into ice cube trays and freeze.
Now that your ice cubes are ready, it's time to make the coffee.
Ingredients for blue agave iced coffee
- Dark roast coffee: 4 to 6 ounces
- Organic blue agave: 1 teaspoon
- Heavy cream: 1 to 2 tablespoon
- Coffee ice cubes
How to make blue agave iced coffee
Now it's time to stir the blue agave into your brewed coffee and let it cool. Then, fill a tall glass with coffee ice cubes and pour the brewed coffee in, leaving room for the heavy cream. Add the cream, and you're ready to drink up. Cheers!
Be Cool and Drink Up
So there you have it, 10 recipes to choose from for an abundance of iced coffee recipes this season. Now you can spend this summer whipping up homemade iced coffees for yourself, your family, and your friends. Imagine their reaction when you serve homemade specialty iced coffees at brunch! Do you have some favorite iced coffee recipes from this list or one of your own? Let me know what you think in the comment section below and feel free to share your ideas. I'd love to hear from you!