Barista-level iced coffee at home isn’t as difficult as you might think. It starts with an excellent cold coffee, along with a few tips and tricks, which is what you’ll get here.
Here’s our favorite iced coffee recipe that you can enjoy at home anytime. Our extra tips follow below in the FAQ section.
You’ll see that we make the coffee and the creamer separately so that you can store each in the fridge and use them when you need to.
Here we go!
How to make Barista-Level Iced Coffee at Home
This recipe serves 4 people.
Note: You can double this iced coffee recipe if you want to have extra on hand – the cold coffee and the creamer will keep for 7 to 10 days in the fridge.
- 8 ounces of your favorite coffee grounds (we use dark roast)
- 4 quarts of water (filtered, if possible)
- 1/2 cup either heavy cream or half and half (for extra decadence)
- 1/2 cup sweetened condensed milk (if you like sugar, otherwise use more heavy cream or half and half)
- Coffee syrup of your choice (hazelnut, vanilla, caramel, amaretto, etc.)
- Chocolate syrup
- Cinnamon or powdered cocoa (sprinkled on top)
First, make the coffee.
You can either use the cold brew method or make hot coffee with a coffee maker or gooseneck kettle like this and then cool it down – the choice is yours.
- For the cold brew method, pour the water into a large pitcher (with a one-gallon capacity at least). Sprinkle the coffee over the water, cover, and let sit for 30 minutes.
- Give the coffee a stir, cover it again, and let it brew overnight.
- In the morning, strain your coffee using a coffee filter or a double layer of fine cheesecloth inside a fine mesh strainer. Allow for a few minutes for the coffee to strain, then place it in the fridge to cool.
Hot coffee method
- Make your hot coffee as you usually would (using the same quantity of coffee grains and water).
- Allow your coffee to cool down a bit before placing it in the fridge.
- Leave it to chill till it’s nice and cold.
Now it’s time to make the creamer.
Read more: 4 Ingredient No Bake Chocolate Cookies
- Whisk together the heavy cream with the sweetened condensed milk (if using).
- Store the creamer in the fridge till you’re ready to use it.
To make your iced coffee
- Fill each glass with ice – or you can use coffee ice cubes for an extra coffee hit!
- Pour the coffee into the glasses so that each one is 3/4 full, then fill the remaining 1/4 with your creamer. You may wish to adjust the ratio of coffee to creamer, depending on your tastes.
- Add any optional extras, and enjoy!
Iced Coffee FAQs
Can I make my own coffee syrups?
Absolutely! It’s easy to make your own coffee syrups (and very rewarding too). All you do is:
- Bring to the boil 1 cup of sugar with 1 cup of water while stirring.
- Let the mixture simmer on low heat for 15 minutes, stirring occasionally.
- Allow the sugar water to cool.
Now choose one of these flavorings and stir it in:
- 2 teaspoons vanilla extract, or
- 2 teaspoons peppermint extract (or 2 drops peppermint oil), or
- 1/3 cup caramel sauce, or
- 1/2 cup brown sugar plus 1 teaspoon vanilla extract
Pour your syrup into a clean glass bottle, and you’re done!
How do I make coffee ice cubes?
Pour your hot coffee into an ice cube tray to use the next morning. That way, when they melt, they’ll add more flavor to your coffee rather than dilute it.
You could also freeze the coffee with a dash of creamer or a sprinkle of powdered cocoa or a dash of cinnamon.
What other kinds of coffee creamers can I use?
Coconut milk is an excellent coffee creamer, and unlike coconut oil, it won’t solidify when added to cold coffee.
Almond milk is another good choice for coffee, though it isn’t as thick as coconut milk, so you won’t get as much of a cream.
Oat cream is becoming increasingly popular and is probably the closest plant-based substitute to half and a half or heavy cream.
If you want to use half and half with heavy cream – or even if you use a plant-based substitute – you can flavor your homemade coffee creamer.
Try adding one of these tasty ingredients to your creamer base:
- 2 teaspoons vanilla, almond, or hazelnut extract (or your homemade coffee syrup)
- 2 teaspoons coconut extract
- 2 teaspoons cinnamon with a hefty dash of vanilla extract
- 1 tablespoon cocoa powder