Here we share our some of our favorite best iced coffee recipes! Enjoy!
Sometimes I wonder who was the mad scientist who looked at a cold cup of coffee and said, “Huh, this thing doesn’t have to go down the drain.” I also like me some icy caffeine but have struggled to master the art of it for a long time.
Which is why I thought it would be valuable to share some of my favorite best iced coffee recipes with you guys…
The trick to good iced coffee is in the concentrated brew. You can’t just pour some coffee from a carafe, drop a few ice cubes and call it a day. Well, you can if your end goal is some acrid bog water.
However, if you’re looking for a different outcome, stick with me for a second. We’ll figure out which method works for you…
Let’s Start… The Best Iced Coffee Recipes…
Begin at The Beginning… The Beans.
Not all beans are suitable for cold applications. Think about it – the reason why coffee is not that yummy once it cools down is the acidic taste. So, what to do about it? Embrace the bitterness.
Either pick a robusta or a darker roast – French or Italian (espresso) will do great. If you can get your hands on Vietnamese beans, that would be absolutely perfect.
It’s easier and a lot more palatable to neutralize some of the bitterness with a bit of salt, that to cover up the acidity with enough sugar to send a blue whale into a coma.
From The Cold Brew Concentrate.
It makes sense that the cold brew would make amazing iced coffee. This method is great when you’re making a cup with equal amount of coffee and ice.
Go for a 1:2 concentrate, aka make a brew that is by weight 1 part coffee ground and 7 to 8 parts water. Leave it in the fridge to steep at least 12 hours, ideally a full day.
From The Espresso.
Choices, choices… For more flavor and caffeine, go for a double shot of espresso. For something more bedtime friendly, pull a single shot, but make it a lungo.
The “stovetop espresso maker” will also work. A 3-cup Moka pot is ideal for one tall glass serving.
From the Aeropress Concentrate.
In and Aeropress, you can make a 1:4 coffee concentrate that is ideal for making most fancy coffee drinks. You can also make a 1:2 concentrate, just like with a cold brew, as well as you can brew the whole thing both hot and cold, based on your patience and schedule.
Another way to customize your beverage is to choose between the classic and inversion method of brewing. The classic method is quicker, but if you turn the Aeropress upside down and let the grounds steep for a minute or two, your patience will be rewarded with a more complex flavor.
For a 1:4 concentrate, use 1 part ground coffee to 4-4.5 parts water by weight. Bre finely ground coffee for one minute, but give coarser grinds 2 to 3 minutes.
From The Coffee Pod.
Oh, this is the most difficult one.
Place a pod into the machine and choose the smallest serving size. Hard work, I know. But it gets more complicated – if you’re using a Nespresso machine, go for the “lungo” serving.
Fill a tall glass with a desired amount of ice, and pour coffee over it. Thank you for coming to my TED talk.
If you’re adding a sweetener, do so before you pour the coffee over ice. If you’re adding milk or creamer, you can either add it to the coffee first or pour directly into the glass for an Instagram worthy swirl.
Let’s have some fun with your blender.
For a plain frappé blend the coffee, ice, and desired sweeteners and creamers into a slushie.
If you need a more interesting image to share online, blend the coffee and ice only, and pour the creamer separately.
For a heart attack in a glass, freeze some drip or 1:1 cold brew. Blend that with a double shot of espresso and say goodbye to sleeping this week.
Caffè À La Mode.
Think of it as a bit more indulgent affogato. To make affogato, pour a double shot of espresso over a scoop or two of vanilla gelato.
To make the cafe a la mode, start by freezing some milk or creamer. If you’re a daredevil, pick chocolate milk. Crush the ice in a blender or a food processor and place it in a glass.
Pour the coffee over ice, and top up with a scoop of gelato or vanilla ice cream. I find that it doesn’t need additional sweetener, but you do you.
This recipe works best with espresso, Moka pot, and Aeropress concentrate.
To Sugar or Not to Sugar?
Not to sugar. It will never dissolve properly in cold liquid.
If you need to sweeten your drink, do it either with sugar syrup, liquid stevia (if you’re going sugar-free), or condensed milk.
To make the sugar syrup (aka simple syrup) you’ll need equal amounts of water and sugar. Place one cup of sugar and one cup of water in a saucepan over medium-high heat. Stir occasionally and simmer until sugar dissolves completely. Store in the fridge in an airtight container for up to four weeks.
Drop a cinnamon stick or a vanilla pod in that container if you want something special to happen to the syrup.
Use condensed milk in the same way and amount of simple syrup. But wait, what’s that? You’re vegan and can’t use the stuff from the can? Or you over there, condensed milk is not easily available in your neck of the woods? I got you.
To make condensed milk from scratch, for every one cup of milk, use 1/3 cup of sugar. In a saucepan over medium-low heat, stir until the sugar dissolves. Once it’s dissolved, walk away and let simmer until it reduces by half and slightly thickens. Cool completely before placing in an airtight container. It will keep in the fridge for up to six months.
If a mere mention of milk and stove in a single sentence makes you break out in hives, make one from nonfat milk powder.
You will need four cups of it, together with two cups of sugar, one cup of boiled water, and 1/4 cup of butter or margarine. Place sugar, butter, and water into the blender jug, and blitz until fully combined.
Then add the milk powder, one cup at the time, and blitz to combine after every addition.
If you go with this method, it would be better to freeze all excess product.
And that’s about it for our best iced coffee recipes! Hope you enjoy it!
If you have any questions please let me know, and don’t forget to share this post if you found it useful! 🙂