Easy Iced Coffee Recipe (Plus 8 Variations to Make at Home)

The easiest iced coffee recipe is 1 cup of double-strength brewed coffee, chilled, poured over 1 cup of ice with 1/4 cup of milk and 1 to 2 tablespoons of simple syrup. Brew it strong, using 4 tablespoons of ground coffee for every 8 ounces of water, so the ice does not water it down.

Below are the exact steps, a separate iced coffee recipe with instant coffee, and 8 variations with exact additions.

Easy Iced Coffee Recipe Ingredients

This homemade iced coffee recipe makes one 16 ounce glass.

• 4 tablespoons (about 20 grams) medium or dark roast ground coffee
• 1 cup (8 ounces) water for brewing
• 1 cup ice cubes, or coffee ice cubes
• 1/4 cup (2 ounces) milk, half-and-half, or a non-dairy milk
• 1 to 2 tablespoons simple syrup, to taste

To make simple syrup, stir 1/2 cup sugar into 1/2 cup hot water until it dissolves, then let it cool. Granulated sugar will not dissolve well in cold coffee, which is why syrup works better here.

How to Make Iced Coffee at Home, Step by Step

1. Brew it double strength. Use 4 tablespoons of ground coffee with 8 ounces of water in a drip machine, pour over, or French press. That is roughly twice the usual amount of coffee for that much water.
2. Sweeten while warm. Stir in 1 to 2 tablespoons of simple syrup.
3. Chill. Let the coffee cool on the counter for 15 to 20 minutes, then refrigerate for at least 1 hour. A lidded pitcher lets you make a few days’ worth at once.
4. Build the glass. Fill a 16 ounce glass with 1 cup of ice. Pour in the cold coffee.
5. Add milk. Pour in 1/4 cup of milk, stir, taste, and adjust the sweetness.

Iced Coffee Recipe With Instant Coffee (No Brewing)

This version takes about two minutes and needs no coffee maker. It works with any brand, so if you are looking for a Nescafe iced coffee recipe, use these same amounts.

• 2 teaspoons instant coffee
• 2 tablespoons hot water
• 2 teaspoons sugar, or 1 tablespoon simple syrup
• 3/4 cup (6 ounces) cold water
• 1/4 cup (2 ounces) milk
• 1 cup ice

1. Stir the instant coffee, sugar, and hot water in your glass until fully dissolved.
2. Add the cold water and stir.
3. Add the ice, then pour in the milk.

How to Keep Iced Coffee From Getting Watery

Watery iced coffee comes from two things: coffee that was brewed at normal strength, and hot coffee melting the ice. Fix both and the last sip tastes like the first. If you make iced coffee often, our guide to the best drip coffee makers covers machines that brew a full pot to chill for the week.

• Use the strength ratio. 4 tablespoons of coffee per 8 ounces of water, about double a regular cup.
• Make coffee ice cubes. Pour cooled brewed coffee into an ice cube tray and freeze for 4 hours or overnight. As they melt, they add coffee instead of water.
• Chill before you pour. Cold coffee over ice melts far less ice than hot coffee does.

8 Iced Coffee Variations to Try

Each one starts with the master recipe above. Leave out the simple syrup unless noted.

1. Caramel Iced Coffee Recipe

Stir 2 tablespoons of caramel sauce into the warm coffee, then drizzle 1 more teaspoon around the inside of the glass before adding ice.

2. Vanilla Iced Coffee Recipe

Add 1 1/2 tablespoons of vanilla syrup. Or use 1 tablespoon of simple syrup plus 1/4 teaspoon of vanilla extract.

3. Iced Mocha Coffee Recipe

Whisk 1 tablespoon of unsweetened cocoa powder and 1 tablespoon of sugar into the hot coffee until smooth, or use 2 tablespoons of chocolate syrup. Raise the milk to 1/3 cup.

4. Lighter “Healthy” Iced Coffee Recipe

This version is simply a set of swaps: use 1/4 cup of unsweetened almond or oat milk, replace the syrup with 1 teaspoon of honey or maple syrup stirred into the warm coffee, and add a pinch of cinnamon.

5. Protein Iced Coffee Recipe

Shake or froth 1 scoop of vanilla or chocolate protein powder with 1/2 cup of cold milk until smooth, then pour it over the coffee and ice in place of the regular milk. You can also use 1/2 cup of a ready-to-drink protein shake.

6. Sugar Free Iced Coffee Recipe

Swap the simple syrup for 1 to 2 tablespoons of sugar free coffee syrup, or a zero-sugar sweetener of your choice to taste.

7. Vietnamese Iced Coffee Recipe

Spoon 2 tablespoons of sweetened condensed milk into a heatproof glass. Brew 2 tablespoons of dark roast coffee with 4 ounces of hot water through a Vietnamese phin filter directly over it. Stir well, then pour over 1 cup of ice. Skip the milk and syrup.

8. Iced Coffee Recipe for a Keurig

Fill a heat-safe 16 ounce tumbler to the top with ice. Brew one dark roast pod on the smallest setting (6 ounces, or the “strong” or “over ice” button if your machine has one) directly onto the ice. Add 1/4 cup of milk and 1 tablespoon of syrup. A reusable pod filter lets you use your own ground coffee.

How to Store Iced Coffee

Keep brewed coffee in a sealed pitcher or jar in the refrigerator and use it within 3 to 4 days for the best flavor. Store it without milk and add milk to each glass. Simple syrup keeps in a sealed bottle in the fridge for about 2 weeks. Once coffee ice cubes are frozen solid, move them to a freezer bag so they do not absorb freezer odors.

Easy Iced Coffee

Double-strength brewed coffee, chilled and poured over ice with milk and simple syrup.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 1 drink

Course: Drinks

Ingredients Method

Ingredients

  

• 4 tablespoons medium or dark roast ground coffee (about 20 grams)
• 1 cup water for brewing (8 ounces)
• 1 cup ice cubes or coffee ice cubes
• 1/4 cup milk (2 ounces) half-and-half, or a non-dairy milk
• 1 to 2 tablespoons simple syrup to taste

Method

 

1. Brew it double strength. Use 4 tablespoons of ground coffee with 8 ounces of water in a drip machine, pour over, or French press. That is roughly twice the usual amount of coffee for that much water.
2. Sweeten while warm. Stir in 1 to 2 tablespoons of simple syrup.
3. Chill. Let the coffee cool on the counter for 15 to 20 minutes, then refrigerate for at least 1 hour. A lidded pitcher lets you make a few days’ worth at once.
4. Build the glass. Fill a 16 ounce glass with 1 cup of ice. Pour in the cold coffee.
5. Add milk. Pour in 1/4 cup of milk, stir, taste, and adjust the sweetness.

Marcus’s Pro Tips

• Brew a batch on Sunday. Multiply the recipe by four (1 cup of grounds to 4 cups of water) and you have weekday iced coffee ready to pour.
• Sweeten the coffee, not the glass. Syrup and sauces blend best when stirred into warm coffee before chilling.
• Add a tiny pinch of salt. If your coffee tastes bitter, a few grains of salt in the pitcher soften the edge.
• Top it with foam. Froth 2 tablespoons of cold milk or cream for 15 seconds and spoon it on top. My sweet cream cold foam recipe is a good next step.

Which Iced Coffee Method Should You Use?

Frequently Asked Questions

What is the best iced coffee recipe at home?

The best iced coffee recipe at home is double-strength coffee, chilled, over ice with milk and simple syrup. Use 4 tablespoons of ground coffee per 8 ounces of water, 1 cup of ice, 1/4 cup of milk, and 1 to 2 tablespoons of syrup. Brewing strong and chilling first are what keep it from tasting weak.

Can I pour hot coffee straight over ice?

Yes, if you brew it strong and use plenty of ice. Fill the glass completely with ice and brew a small, concentrated amount, about 6 ounces, directly onto it. Use a heat-safe glass or tumbler, since hot liquid can crack thin glassware.

What is the difference between iced coffee and cold brew?

Iced coffee is brewed hot and then cooled, so it is ready in about an hour. Cold brew steeps coarse grounds in cold water for 12 hours or longer and is usually smoother and less sharp. If you want to try it, see my guide on how to make cold brew coffee at home.

How much instant coffee do I need for one iced coffee?

Use 2 teaspoons of instant coffee for one 16 ounce glass. Dissolve it in 2 tablespoons of hot water first, then add 3/4 cup of cold water, ice, and 1/4 cup of milk. For a stronger drink, use 1 tablespoon.

Once you have the base recipe down, try changing the sweetener first. My brown sugar simple syrup is a simple upgrade, and the iced caramel macchiato recipe is a good one to make next. If you would rather buy your flavors, see the best coffee syrup set for your home bar.

Marcus Webb

Home Coffee Writer & Founder

Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.