Iced Coffee – Easy McDonald’s Copycat

This iced coffee recipe is a homemade copycat of McDonald’s iced coffee — it’s smooth, creamy, and sweet without being too extra. Comes together fast with just brewed coffee, sugar syrup, and half-and-half (or oat milk if that’s your vibe). It’s budget-friendly, ridiculously easy, and honestly? Hits harder than expected.

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Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: cold, sweet, creamy
• Great for: weekday fuel-ups, iced-coffee obsessives, mornings you didn’t plan for

Why I Like This Recipe

It’s just simple. One pot for syrup, leftover coffee, done. I made it once out of desperation and now I keep the syrup ready in a jar. Game changer.

Ingredients

• 1 cup strong brewed coffee (cold or room temp)
• 3 tbsp simple syrup
• 3 tbsp half-and-half or oat milk
• Ice (lots)

For Simple Syrup:

• 2 cups white sugar
• 1 cup water

How To Make Iced Coffee

• Make the syrup: In a small pot, combine sugar and water. Medium heat, stir ’til clear. No need to boil. Let cool.
• Fill your glass: Use your biggest iced-coffee-ready glass. Load it with ice — like, actually a lot.
• Add the coffee: Pour over your strong brewed coffee. Cold is key, or it melts the vibe.
• Sweeten: Add 2–3 tablespoons of simple syrup. Stir and taste. Add more if you need that pick-me-up.
• Creamy finish: Top with your choice of half-and-half (or oat milk). Stir it up. Watch it swirl. That’s the good stuff.

Tips for Success

• Brew coffee ahead of time and chill it in the fridge
• Don’t skip the syrup — it blends way better than granulated sugar
• Use filtered water for syrup if your tap’s a little meh
• Oat milk gives a smoother texture than almond if you’re dairy-free

Storage and Reheating

• Fridge: Store leftover coffee and syrup separately. Syrup lasts a week in a jar.
• Freezer: You can freeze coffee into cubes. Just saying.
• Reheat: It’s iced coffee. So… no.

Frequently Asked Questions

• Can I use instant coffee?
  Yeah, in a pinch. But strong brewed is smoother.
• How long does the syrup last?
  Up to a week if kept in a clean, sealed jar in the fridge.
• What’s the best ratio for sweetness?
  Start with 2 tbsp syrup per cup of coffee, adjust from there.
• Do I need espresso?
  Not at all. Regular drip or cold brew works perfectly.
• What milk makes it taste closest to McDonald’s?
  Half-and-half or whole milk gets you there. Oat milk is close too.

Common Mistakes and How to Dodge Them

• Adding hot coffee over ice: Melts everything, waters it down. Let it cool first. You’ve got time.
• Using granulated sugar directly: It won’t fully dissolve in cold drinks. Simple syrup is your BFF.
• Pouring milk first: Coffee before cream = better mix and control. Otherwise, it clouds weird.
• Too much syrup too fast: Start small. You can always add. You can’t really undo.
• Forgetting to stir: You’ll sip plain coffee first and syrup sludge later. Stir like you mean it.

Nutrition Facts (Per Serving)

• Calories: 223 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 45mg
• Potassium: 120mg
• Total Carbohydrate: 41g
• Dietary Fiber: 0g
• Sugars: 39g
• Protein: 2g

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