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pouring milk into iced coffee on table.

Iced Coffee Recipe

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This Iced Coffee recipe is a perfect drink for hot summer days. Skip the store-bought versions and make your own instead. I’ll share how to make the boldest and strongest iced coffee you’ve ever had!

  • Total Time: 7 minutes
  • Yield: 2 1x


Units Scale
  • 2 cups ice cubes or coffee ice cubes (see notes)
  • 16 ounces brewed coffee, at room temperature or chilled (see notes)
  • 1/4 cup milk or plant milk (I used almond milk)
  • Sweetener of choice, optional


  1. Divide your ice cubes between two glasses. You can also use crushed ice, if you prefer.
  2. Pour the coffee between the two glasses.
  3. Top with milk and sweetener.
  4. Stir to combine and serve immediately.


  1. Iced coffee is best made using coffee that you have already brewed and brought down to room temperature or chilled in the refrigerator. If you use hot coffee, it will melt the ice and it will not be cold.
  2. You can also use cold brew coffee. To make your own cold brew, place two tablespoons of ground coffee in a jar or French press. Add one cup of water and refrigerate for 8-12 hours. Then, push the press or filter the grounds from the water to get one cup of cold press coffee.
  3. Coffee ice cubes are made by putting brewed coffee into ice cubes trays and freezing them until solid. Leftover brewed coffee if perfect for making coffee ice cubes!
  4. The nutrition info for this recipe does not include any added sugar or sweeteners.


  • Serving Size:
  • Calories: 7
  • Sugar: 0 g
  • Sodium: 37.3 mg
  • Fat: 0.4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 0.2 g
  • Fiber: 0 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg