This is a straightforward homemade version of iced coffee — bold espresso over ice, creamy milk, and your own custom syrups if you’re feelin’ extra. Way cheaper than the café line, and you can drink it in pajamas.
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 0 mins
- Flavor: bold, sweet, creamy
- Great for: busy mornings, caffeine emergencies, staying in
Why I Like This Recipe
Honestly? I was too broke (and too lazy) to hit Starbucks again. Made a bunch of syrup, tossed espresso over ice, and boom — better than drive-thru. Plus you get to be dramatic and layer your macchiato like a barista. Highly recommend.
Ingredients
Simple Syrup Base:
- 3 cups water
- 3 cups sugar
Vanilla Syrup:
- 1 cup simple syrup
- 1 tbsp vanilla extract
Mocha Syrup:
- 1 cup simple syrup
- 1 tbsp cocoa powder
Caramel Macchiato Syrup:
- 1 cup simple syrup
- ¼ cup dulce de leche
For Each Drink:
- Handful of ice cubes
- 2 espresso shots
- ½ cup milk (2%, or whatever you’ve got)
How To Make Iced Coffee with Classic Syrup
- Make your syrups: Boil 1 cup water + 1 cup sugar till clear. Divide into 3 jars — add vanilla to one, cocoa to another, and dulce de leche to the third (heat it back up if needed to mix). Let cool.
- Make your coffee: Brew 2 espresso shots. Or strong coffee, if that’s what you’ve got.
- Assemble: Ice in glass, add espresso + milk, then 1–2 tbsp of your fave syrup. Stir. Sip. Smile.
- Wanna get extra? For the caramel macchiato look, add syrup to bottom, then ice, then milk, and sloooowly pour espresso over the back of a spoon. Layers, baby.
Tips for Success
- Let brewed coffee cool first if you’re not using espresso.
- Syrups last 4 weeks in the fridge. Make ‘em once, use ‘em daily.
- Don’t overdo the syrup unless you want a sugar bomb.
- Use cold milk — helps keep the ice from melting too fast.
Storage and Reheating
- Syrups in fridge: 3–4 weeks, sealed tight.
- Espresso: Brew fresh for best flavor.
- Milk: Use whatever you like — almond, oat, whole. Just keep it cold.
FAQs
Yep. Totally. Just sub in place of espresso.
Of course. But homemade’s cheaper and you can control the sugar.
I like 2%, but oat milk is dreamy too.
Yeah. Ice, milk, espresso, syrup — blend till frosty.
Nope. Stir it all together if you’re not in a photo shoot.
Common Mistakes and How to Dodge Them
- Hot coffee over ice = sad watery mess → let it cool or use coffee ice cubes.
- Too much syrup → start small. You can always add more.
- Dulce de leche doesn’t melt in? → heat the syrup again so it dissolves.
- Milk curdling in hot coffee → that’s why you pour coffee last. Let it chill a sec.
- Running out of syrup mid-week → always make extra. Always.
Nutrition Facts (Per Drink)
- Calories: 91 kcal
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 6mg
- Sodium: 38mg
- Potassium: 81mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 2g
Iced Coffee with Classic Syrup Recipe
Course: DrinksCuisine: AmericanDifficulty: Easy1
servings30
minutes91
kcalIced espresso over milk and ice with customizable homemade syrups — sweet, bold, better than café.
Ingredients
3 cups water
3 cups sugar
1 tbsp vanilla extract
1 tbsp cocoa powder
¼ cup dulce de leche
2 espresso shots
½ cup milk
Ice cubes
Directions
- Boil 1 cup water + 1 cup sugar. Make 3 syrups (vanilla, mocha, caramel). Cool.
- Brew espresso.
- Fill glass with ice.
- Add milk, espresso, and 1–2 tbsp syrup. Stir or layer.
- Serve cold and caffeinated.
Notes
- Let syrups cool before using.
- Make extra — they last in the fridge.
- Layer macchiato with a spoon if you’re feeling fancy.
- Whipped cream + drizzle takes it to another level.
