Skip the coffee shop lines and whip up the best iced coffee at home! Ready in minutes and totally customizable with your favorite milk or sweetener—no fancy gear needed.
I’m so excited to share this recipe! As you know, I LOVE a good cup of coffee… Isaac is typically the coffee master in our house and I’m usually lucky enough to wake up to a delicious cup every morning.
Most mornings, he makes a French press, but as soon as the weather warms up I start craving iced coffee and request that he makes a weekly batch of cold brew. Cold brew tastes so much better than regular coffee that has been chilled. It’s less acidic and much smoother!
The recipe I’m sharing today is how I usually make my iced coffee, simple and customizable — just cold brew, a splash of my favorite milk, and a little natural sweetness when I’m feeling fancy. It’s quick to whip up, perfect for warm mornings, and totally hits the spot every time.
Ingredients Needed
You only need three basic ingredients (plus a few optional extras) to make a killer glass of iced coffee! Here’s what you need:
- cold brew coffee – you can use store-bought or homemade cold brew. Follow my guide for how to make cold brew coffee if you want to make it at home. If you’re going with store-bought just make sure it’s unsweetened for the best results. You can also use brewed hot coffee that’s been cooled to room temperature (or chilled in the fridge overnight).
- milk of choice – I used unsweetened almond milk, but any milk works here—dairy, coconut, oat, soy, you name it.
- ice – can’t have iced coffee without the ice!
- optional sweetener – add a dash of maple syrup, honey, stevia or any sweetener of choice.
- optional flavor – I love adding a dash of cinnamon or vanilla extract to give it a little something extra.
Iced Coffee Variations
You can totally customize this iced coffee to make it your own. Here are a few ideas I love:
- Want to add protein? Try my protein coffee!
- Mocha: Add a spoonful of cocoa powder or a drizzle of chocolate syrup for a rich, chocolaty twist. Bonus points if you sprinkle a little sea salt on top.
- Fall-inspired: Mix in some pumpkin puree, a dash of pumpkin pie spice and a swirl of maple syrup or just make my pumpkin cream cold brew.
How to Make Iced Coffee
This method is seriously as easy as it gets. Just a couple quick steps and you’ve got the perfect iced coffee ready to go. No fancy equipment or barista skills required.
Step 1: Add ice to a glass, then pour in your cold brew and milk.
Step 2: Stir it up, sweeten or flavor if you’d like, and enjoy!
My Tips for the Best Iced Coffee
If you want to level-up your iced coffee game, here are a few of my favorite tricks:
- Make it stronger: Use less milk or toss in a coffee ice cube so it doesn’t get watered down as it melts.
- Make it ahead: Mix a batch and store it in the fridge for up to 3 days. Just give it a good stir before serving. It’s perfect for busy mornings!
- Make it creamier: Use oat milk, cashew milk, half and half or a splash of full-fat coconut milk for a super creamy texture.
- Don’t use hot coffee: It’ll just melt the ice and water everything down. Stick with cold brew or chilled coffee for the best flavor and texture.
Iced Coffee vs. Iced Latte: What’s the Difference?
I get asked this all the time! Here’s the quick breakdown:
- Iced Coffee – Made with brewed coffee (usually drip or cold brew) that’s chilled and poured over ice. It has a bold coffee flavor and is usually a bit more diluted.
- Iced Latte – Made with espresso shots and cold milk poured over ice. It’s smoother, creamier, and more milk-forward. Lattes also tend to have more caffeine per ounce because of the espresso.
Both are delicious—it just depends on what you’re in the mood for!
Frequently Asked Questions
Yes! If you don’t have cold brew, you can brew a strong cup of coffee and chill it in the fridge. Just note the flavor may be more acidic or bitter than cold brew.
Yes! This iced coffee works perfectly with decaf. Just use your favorite decaf beans for cold brew or regular brew and chill it like usual. Great if you’re avoiding caffeine or want a second cup later in the day.
I like using a touch of maple syrup or date syrup for natural sweetness, but you can also use simple syrup or a flavored creamer if that’s more your vibe. Since cold liquids don’t dissolve granulated sugar easily, stick with a liquid sweetener here.
Yes! You can mix up a larger batch and store it in the fridge for 2–3 days. Just give it a good stir before serving.
