Simple and Refreshing Iced Coffee Recipes

Do you love iced coffee as much as we do?

I’ve been making homemade iced coffee for quite some time, and it’s become not only one of my favorite things to do in the summer, but I’ve also gotten quite good at mastering different iced coffee recipes.

How to Make the Best Iced Coffee

At its core, homemade iced coffee is simply brewed coffee that has been cooled and served over ice, with milk and sweetener if desired. You can use espresso, a French press, pour-over coffee, drip coffee, or cold brew.

To make our iced coffees with milk and other add-ins, we recommend starting by brewing your espresso using either an espresso machine or a moka pot. Once it has cooled, pour it into a glass, then fill it with ice. If you are adding milk or a sweetener, add the sweetener to the coffee while it is still warm. Add the milk to the glass, then pour in the coffee already mixed with the sweetener, and finish with ice. 

Ingredients You’ll Need for an Iced Coffee Recipe

Coffee

Coffee is the foundation of every iced coffee recipe.

The quality of your coffee makes a noticeable difference, so choose a roast you genuinely enjoy drinking. Medium and dark roasts are particularly popular for iced coffee because of their bold flavors.

Ice

Ice is essential for creating that perfectly chilled, coffee shop-style drink.

Using plenty of ice helps keep your beverage cold and refreshing. For even more coffee flavor, you can freeze leftover coffee into ice cubes and use those instead of regular ice.

Milk or Creamer

You’ll need some type of milk or creamer if you enjoy a smoother, creamier cup.

Feel free to use whatever works best for your taste. Whole milk, skim milk, almond milk, oat milk, soy milk, coconut milk, and flavored creamers are all excellent options. My personal favorite is oat milk because it creates a rich, creamy texture.

Flavors, Add-Ins, and Toppings

Now for the fun part: the flavor additions!

I love stirring sweeteners and spices directly into my coffee before serving. Then I finish it with toppings that add extra flavor and texture.

Sweeteners

Whenever I want a sweeter iced coffee, I usually reach for honey, but you can also add maple syrup, brown sugar, agave syrup, coconut sugar, or your favorite flavored coffee syrups.

Vanilla

Vanilla is one of my favorite additions because it enhances coffee's flavor without overpowering it.

I love adding a teaspoon of bourbon vanilla paste.

Cinnamon & Cocoa Powder

If you’re looking to add flavor without relying on too much sweetener, try adding cinnamon or cocoa powder.

They both offer a warm, aromatic taste that complements everything from regular iced coffee to specialty coffee drinks.

Toppings

There are so many ways to finish your iced coffee. I like my coffee to be on the simple side, but for those who enjoy fun drinks, you can add whipped cream, chocolate shavings, and even a sprinkle of crushed nuts to any of these recipes.

Best Base Recipe for Iced Coffee

After trying different coffee strengths and milk combinations, this simple, classic formula works every time.

Base Recipe: 2 shots of espresso + 1/2 cup milk or creamer + ice

How to Make Iced Coffee At Home

Start by brewing your coffee. You can use regular-brewed coffee, espresso (my go-to), cold-brew concentrate, or even decaf if you prefer. Next, stir in any sweeteners or flavorings, such as vanilla syrup, honey, or flavored syrups. Pour the coffee into a glass already filled with ice and your preferred milk or creamer.

Mix everything well and add your toppings, such as cinnamon, cocoa powder, or whipped cream. Enjoy as is, or mix everything again, depending on your taste.

Once you’ve mastered this simple base recipe, you can use it to create countless homemade iced coffee variations and flavor combinations.

6 Iced Coffee Recipes You’ll Love

Honey Cinnamon Iced Latte

This honey cinnamon iced latte is my favorite iced coffee. The honey, cinnamon, espresso, and milk create a delicious combination. We have shared a complete step-by-step honey cinnamon iced latte recipe so you can make it exactly like we do.

Vanilla Milk Iced Latte

Lightly sweet, this vanilla oat milk iced latte is another refreshing coffee drink we love to prepare in the summer. The bourbon vanilla paste adds a rich vanilla flavor with specks of vanilla throughout the drink.

Ingredients

• 2 shots of espresso

• 1/2 cup of almond milk

• 1 teaspoon bourbon vanilla paste

• Ice cubes

Instructions

1. Make the espresso.

2. Whisk the bourbon vanilla paste into the espresso until fully incorporated.

3. Fill a glass with ice and pour in the almond milk.

4. Slowly pour the vanilla espresso over the milk. Stir gently and enjoy.

Iced Matcha Espresso Latte

I first discovered this combination while visiting Japan and have been obsessed with it ever since. The earthy notes of matcha and the bold flavor of espresso create a surprisingly balanced drink that feels both energizing and refreshing.

Ingredients

• 2 shots of espresso

• 1 teaspoon matcha powder

• Splash of hot water

• 1 cup milk of choice

• Ice cubes

Instructions

1. Whisk the matcha powder with the hot water until smooth and frothy.

2. Brew the espresso and allow it to cool slightly.

3. Pour your prepared matcha into a glass. Fill the glass with ice cubes and pour in the milk.

4. Then slowly pour the espresso on top to create distinct layers.

5. Drink as is for a layered presentation or stir before drinking.

If you skip the espresso and keep it purely matcha, this strawberry matcha recipe is perfect for summer.

Salted Vietnamese Iced Coffee

Vietnamese iced coffee is known for its combination of strong coffee and sweetened condensed milk, creating a delicious drink. This is my go-to method for making it at home as close as possible to the traditional version.

Ingredients

• 2 shots of strong espresso or strong brewed coffee

• 2 tablespoons sweetened condensed milk

• Ice cubes

• Whipped cream

• Sea salt

• Whole milk

Instructions

Add the sweetened condensed milk to the bottom of a serving glass.

The Vietnamese traditionally use a phin filter, which produces a slow-brewed, slow-drip coffee. The filter sits directly on top of the glass, allowing the coffee to slowly drip into the sweetened condensed milk below. Since I don’t own a phin filter, I use 2 shots of espresso and pour them over the condensed milk.

To make the whipped cream topping (optional), pour cold heavy cream into a small bowl and whisk until soft peaks form. For a lightly sweetened whipped cream, add a dash of sweetened condensed milk while whisking.

Fill the glass with ice cubes and stir once. Spoon the whipped cream over the iced coffee and finish with a small pinch of sea salt.

Enjoy cold and creamy.

Iced Cortadito

As a Cuban, you already know we love our cortaditos, hot in the winter and iced in the summer. To make an iced cortadito, we use equal parts espresso and milk, with just a touch of sweetness.

Ingredients

• 2 shots of espresso

• 2 ounces of milk

• 1 tbsp brown sugar

• Ice cubes

Instructions

1. Brew the espresso, add the brown sugar to the warm espresso, and stir until fully dissolved.

2. Let it cool slightly so it doesn’t immediately melt the ice.

3. Fill a small glass with ice cubes. Pour in the cold milk, then top with the sweetened espresso.

4. Stir gently to combine and enjoy.

Dirty Horchata Iced Coffee

Dirty horchata iced coffee is a cinnamon-flavored drink that blends traditional homemade horchata with espresso. It’s sweet and spiced, with just enough coffee to give it an energizing kick.

Ingredients

For the horchata:

• 1 cup long-grain white rice

• 2 cups water

• 1 cinnamon stick (or 1 teaspoon ground cinnamon)

• 1 can of evaporated milk

• 1 can of sweetened condensed milk

• 1/3 cup brown sugar

• 2 cups whole milk

• 1 teaspoon vanilla extract

• Pinch of salt

For the coffee:

• 2 shots of espresso

• 1 cup horchata (store-bought or homemade)

• Ice cubes

• Ground cinnamon (optional, for garnish)

Instructions

To make your horchata, start by rinsing the rice under cold water until the water runs clear, then add the rice to a bowl with the cinnamon stick and 2 cups of water. Let it soak for at least 4 hours or overnight so the flavors can fully develop.

Once soaked, blend the rice mixture (rice, water, and cinnamon stick) for about 45 seconds, until the liquid becomes milky and the rice is finely broken down. Strain it through a fine-mesh sieve or cheesecloth into a pitcher, pressing to extract as much liquid as possible, then discard the solids.

Stir in the evaporated milk, condensed milk, whole milk, sugar, vanilla extract, and a pinch of salt until fully combined. Chill the horchata in the refrigerator until cold.

To make your flavored iced coffee, fill a glass with ice and pour in the chilled horchata. Add the espresso.

Finish with a light sprinkle of cinnamon and enjoy.

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