Iced Coffee Recipe

Master the art of the morning pick-me-up with this revitalizing Iced Coffee Recipe, featuring bold, chilled java and a silky homemade “rich” simple syrup. Finished with a mesmerizing swirl of cream, it delivers a smooth, cafe-quality caffeine kick without the price tag or the line.

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Iced Coffee Ingredients

The Coffee Base:

• 1 cup Strong Brewed Coffee: Cold or room temperature. You need a robust roast (or a double-strength brew) so the flavor doesn’t get lost when diluted by the ice.
• Ice: Lots of it. Large cubes melt slower, keeping your drink potent longer.

The Sweetener (Rich Simple Syrup):

• 2 cups White Sugar: The high ratio of sugar creates a thicker, more viscous syrup.
• 1 cup Water: To dissolve the sugar crystals.

The Cream:

• 3 tbsp Half-and-Half or Oat Milk: Half-and-half offers traditional richness, while oat milk provides a creamy, nutty finish perfect for dairy-free drinkers.

How To Make Iced Coffee

1. Create the Syrup: In a small saucepan, combine the 2 cups of sugar and 1 cup of water. Place over medium heat. Stir gently and constantly until the liquid becomes completely clear and the sugar crystals have dissolved. Chef’s Note: You do not need to bring this to a rolling boil; just heat it enough to clarify. Remove from heat and let it cool completely.
2. Prep the Glass: Select a tall highball glass or a large mason jar. Fill it to the brim with ice cubes.
3. Pour the Base: Pour the cold (or room temp) strong coffee over the ice. Crucial: Do not use hot coffee, or you will instantly melt the ice, resulting in a lukewarm, watery beverage.
4. Sweeten: Pour in 2 to 3 tablespoons of your cooled simple syrup. Stir well with a long spoon or straw to disperse the sweetness evenly throughout the glass. Taste and adjust.
5. The Cream Swirl: Slowly pour the half-and-half (or oat milk) over the top of the coffee. Watch it marble and swirl down into the dark liquid before giving it a final stir. Drink immediately.

Recipe Tips

• Why Simple Syrup? Granulated sugar does not dissolve in cold liquids; it just sinks to the bottom. Using a liquid syrup ensures every sip is perfectly sweetened.
• The 2:1 Ratio: This recipe makes a “Rich Simple Syrup” (2 parts sugar to 1 part water). It is sweeter and thicker than standard syrup, meaning you use less liquid to get the same sweetness, preventing dilution.
• Coffee Ice Cubes: For the ultimate undiluted experience, freeze leftover coffee in an ice tray. Use these coffee cubes instead of regular ice so your drink gets stronger as it melts.
• Brewing Strength: If brewing specifically for iced coffee, use 1.5x the amount of grounds you normally would to account for the melting ice.

What To Serve With Iced Coffee

• Coffee Cake: A cinnamon-streusel cake is the classic pairing.
• Bagel and Lox: The savory, salty breakfast contrasts with the sweet coffee.
• Biscotti: Perfect for dipping if you have a foam layer.
• Croissant: A buttery pastry complements the rich cream.

How To Store Iced Coffee Components

• Syrup: Store the simple syrup in a glass jar or squeeze bottle in the refrigerator. Because of the high sugar content, it will last for 1 month.
• Coffee: Brew a large pot, let it cool, and store it in a pitcher in the fridge for up to 3 days.
• The Drink: Once assembled with ice, drink immediately.

Iced Coffee Nutrition Facts

• Calories: 140 kcal
• Fat: 5g
• Carbohydrates: 24g
• Sugar: 22g
• Caffeine: 95mg

Nutrition information is estimated per glass using 3 tbsp syrup and half-and-half.

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