Easy Iced Coffee
This easy iced coffee is bright, clean, and ready in about ten minutes: hot coffee brewed extra strong, then flash-chilled straight over a glass of ice so it stays bold instead of watery. A splash of milk softens the edge and a little simple syrup rounds it out into a smooth, cafe-style glass. Flash-chilling works because the ice locks in that fresh-brewed aroma the instant the coffee hits the cold, giving you a livelier cup than coffee left to cool slowly on the counter.
Brew a double-strength batch of hot coffee (about 1/2 cup grounds to 2 cups water), fill two tall glasses to the brim with ice, then pour the hot coffee directly over the ice to flash-chill it in seconds; stir 1 tablespoon of simple syrup into each glass while everything is still cold, add a splash of milk, top with a little fresh ice if it has melted down, stir, and drink right away.
- Brew it stronger than you normally would so the melting ice doesn't dilute the flavor.
- Pour hot coffee straight over a full glass of ice to lock in aroma and chill it fast.
- Sweeten with simple syrup, not granulated sugar, which won't dissolve in a cold drink.
Equipment
- Drip coffee maker or pour-over cone
- Kettle
- Paper or metal coffee filter
- Two tall glasses
- Measuring spoons
- Long spoon or stirrer
Ingredients
For the coffee
- 45 g medium-dark roast ground coffee, medium grind for drip or pour-over
- 480 ml filtered water, just off the boil, about 200°F / 93°C
To serve
- ice cubes, divided; about 12-16 cubes
- 120 ml whole milk, or half-and-half for a richer glass
- 30 ml simple syrup, or to taste; equal parts sugar and water, dissolved
Method
- STEP01
Add the ground coffee to your filter and brew with the hot water to make about 2 cups of concentrated, double-strength coffee. Brewing it stronger than usual is the key move, because it leaves room for the ice to melt without turning your iced coffee thin.
- STEP02
While the coffee brews, fill two tall glasses right to the top with ice cubes, holding back about a cup for topping off later. A full glass of ice chills the coffee faster and keeps it cold longer.
- STEP03
Divide the hot coffee evenly between the two ice-filled glasses, pouring slowly and steadily. You'll hear the ice crackle as the coffee drops in temperature almost instantly, sealing in that fresh-brewed aroma.
- STEP04
Stir 1 tablespoon of simple syrup into each glass. Because the syrup is already liquid, it blends in evenly with no gritty undissolved sugar at the bottom. Taste and add more if you like it sweeter.
- STEP05
Pour about 1/4 cup (60 ml) of milk into each glass. Watch it swirl down through the coffee, then let it settle into a smooth, mellow color.
- STEP06
If the ice has melted down, top each glass with a few fresh cubes. Give everything a good stir and serve immediately with a straw or long spoon while it's ice cold.
Make ahead
Brew a larger batch of strong coffee, cool it, and refrigerate it plain so you can build a glass in under a minute any morning. For zero dilution, pour some of that coffee into an ice cube tray and freeze it into coffee ice cubes to use in place of regular ice.
Storage
Brewed, unsweetened coffee keeps well in an airtight jar or bottle in the fridge for 3 to 4 days. Once milk is added, drink within a few hours for the best taste; store any leftover glass covered in the fridge and stir before drinking, as it may separate slightly.
Variations
Dairy-free / vegan
Swap the whole milk for barista-style oat milk or almond milk and use the simple syrup as written. Oat milk keeps the drink creamy without a strong nutty flavor, so the coffee still leads.
Vanilla sweet cream
Whisk 2 tablespoons heavy cream with 1 tablespoon whole milk, 2 teaspoons simple syrup, and a few drops of vanilla, then pour it over the top so it floats and slowly cascades through the ice.
Iced mocha
Stir 2 teaspoons of chocolate syrup into each glass in place of some or all of the simple syrup, then finish with milk for a lightly chocolatey iced coffee.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What's the difference between iced coffee and cold brew?
Iced coffee is brewed hot and then chilled quickly over ice, so it tastes bright and fresh and is ready in minutes. Cold brew is steeped in cold water for 12 to 24 hours, giving a smoother, lower-acid, but slower cup. This recipe is the fast route to a great glass of iced coffee.
How do I keep my iced coffee from tasting watery?
Two tricks: brew the coffee double-strength as written, and use a glass packed full of ice so the coffee chills before the ice has a chance to melt much. For zero dilution, freeze leftover coffee into cubes and use those instead of water ice.
Can I make iced coffee ahead of time?
Yes. Brew a batch of strong coffee, let it cool, and keep it plain in a sealed container in the fridge for 3 to 4 days. Then just pour it over ice and add milk and syrup when you want a glass, so your iced coffee comes together in seconds.
What coffee is best for iced coffee?
A fresh medium to dark roast works beautifully because its bold, slightly chocolatey notes stand up to ice and milk. Grind it just before brewing if you can, and use a ratio a little stronger than you'd use for a hot cup.
Why won't my sugar dissolve in cold coffee?
Granulated sugar barely dissolves in cold liquid and settles at the bottom. Use simple syrup instead, which is sugar already dissolved in water. Stir a tablespoon into each glass for evenly sweetened iced coffee with no grit.
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