25 Iced Coffee Recipes for Summer
I LOVE COFFEE! Hot coffee, cappuccinos, iced coffee, coffee flavored ice cream, pretty much anything coffee flavored. During those hot summer days and nights, I prefer to have iced coffee to help cool me off. As I decided to research more iced coffee recipes, I came to the conclusion that there are soooo many that I haven’t tried. I do believe my Keurig coffee maker is going to be working double time this summer.
Cappuccino on Ice
1 ½ cups strong brewed coffee
½ cup sweetened condensed milk
½ cup half-and-half cream
½ teaspoon vanilla extract
In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice
DIY Vietnamese Ice Coffee
- 24 ounces Gevalia Cold Brew House Blend Iced Coffee Concentrate or similar
- ½ cup sweetened condensed milk
- Fill four glasses with ice and set aside.
- Add one scoop of ice to fill a cocktail shaker halfway then pour in half of the coffee concentrate (12 ounces) and half of the condensed milk. Shake vigorously to combine then pour evenly between two of the glasses filled with ice.
- Repeat step two with the remaining coffee concentrate and condensed milk. Pour over remaining two glasses and serve immediately.
Source: The Lemon Bowl
Iced Caramel Macchiato
1 tablespoon vanilla-flavored syrup
⅓ cup ice cubes
¾ cup milk
4 ounces Gevalia® Cold Brew Concentrate – House Blend
1 tablespoon caramel sauce
Pour vanilla syrup into a drinking glass. Add ice cubes, then pour in milk.
Slowly pour in cold brew concentrate. Drizzle with caramel sauce.
Aztec Iced Coffee
If you do not have espresso available, you can also add this chocolate sauce to your cup of coffee.
Depending on the type of non-dairy milk you use, you may need to adjust the amount of chocolate sauce necessary. You may also not end up using the entire 2 cups of milk depending on how you like your mocha.
- 2 shots espresso , see notes below
- 1-2 cups soy milk , or any non-dairy milk (coconut or almond)
To Make Chocolate Sauce:
- Combine all ingredients for the chocolate sauce in a small bowl.
- Mix well with a spoon until all of the cocoa powder is fully incorporated into the maple syrup (you may have to mix for awhile, but it will happen).
To Prepare Iced Mocha:
- Add 2 shots of hot espresso into the chocolate sauce and mix well.
- Divide the chocolate/espresso mixture equally into two glasses filled half way with ice.
- Pour your favorite non-dairy milk on top and enjoy!
Source: Vegetarian Gastronomy
Creamy Iced Coffee
1 ½ quarts brewed coffee, room temperature
1 cup milk
1 cup half-and-half cream
⅓ cup white sugar
1 teaspoon vanilla extract
2 tablespoons creme de cacao
In a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar, vanilla and creme de cacao. Chill in refrigerator until ready to serve.
Vegan Caramel Frappaccino
- 1 cup ice cubes (110 g)
- 4 Medjool or 8 Deglet Nour dates
- 2 tbsp cold brewed coffee
- 3/4 cup plant milk of your choice (190 ml), we used unsweetened soy milk
- Place all the ingredients in a blender and blend until smooth.
- Add your favorite toppings (we used vegan whipped cream and caramel syrup, but it’s up to you).
- Store the frappuccino in a sealed container in the fridge for about 2 to 3 days.
Source: Simple Vegan Blog
Cinnamon Bun Iced Coffee
- 4 1/2 cups water
- 1/2 cup Barissimo Fair Trade Medium Roast Ground Coffee
- 2 tsp Stonemill Ground Cinnamon, divided
- 1 1/3 cup Country Creamery Heavy Whipping Cream, divided
- 1/2 tsp Stonemill Pure Vanilla Extract
- 1/2 cup Baker’s Corner Powered Sugar, divided
- Pour water into coffee maker. Add coffee and 1tsp cinnamon to coffee basket and brew. Transfer to pitcher and refrigerate for 20 minutes or until cooled.
- In a large mixing bowl, whip 1 cup heavy cream until stiff peaks form. Add vanilla, 1/4 cup powdered sugar and 1/2 tsp cinnamon. Stir to combine. Reserve cinnamon whipped cream in refrigerator.
- In a small mixing bowl, combine remaining 1/3 cup heavy cream and remaining 1/4 cup powdered sugar. Stir to combine.
- In a pitcher, combine cream and powdered sugar mixture with chilled coffee. Serve over ice. Garnish with cinnamon whipped cream and remaining 1/2 tsp cinnamon.
Source: Aldi, Inc mailer
Copycat Starbucks Iced Cinnamon Dolce Latte
Cinnamon Dolce Syrup Ingredients
- 1 cup Water
- 1 cup Brown Sugar
- 1 tsp Cinnamon
Iced Cinnamon Dolce Ingredients
- 2 oz Espresso or Extra Strong Coffee
- 6 oz Milk
- 2 tbsp Cinnamon Dolce Syrup
- Make syrup by bringing ingredients to a boil lower heat and simmer until reduced by half (about 5 minutes).
- Allow to cool and store in a resealable container.
- Brew coffee.
- Add syrup to cup or glass.
- Add coffee.
- Add milk and stir well.
- Add ice to fill.
- Top with whipped cream.
- Dust with cinnamon sugar or lightly drizzle with syrup.
Source: Saving Dollars & Sense
Cookies and Cream Frappe
3 Ninja Big Scoops (4 tablespoons) ground coffee
2 cups ice
1/2 cup cookies and cream ice cream
5 chocolate sandwich cookies ( I used Oreos)
1/4 cup milk
When brew is done, combine the coffee, ice, ice cream, 4 sandwich cookies and milk in a large blender. Blend until smooth. Divide between 2 glasses and top with whipped cream and cookie!
Source: My 3 Little Kittens
Fresh Raspberry Iced Coffee
- 1/2 cup fresh raspberries
- 1 tablespoon agave nectar
- 1 Vanizio Nespresso coffee pod, brewed (or 1 cup brewed coffee)
- 1/4 cup whole milk, frothed using Nespresso Aeroccino or handheld frother (alternatively, if you don’t have a milk frother, you can just use the milk unfrothed)
- 2 tablespoons cacao nibs
- Combine the raspberries and agave in a small bowl and mash with a fork.
- Combine brewed coffee, raspberry mixture and a handful of ice in a shaker and stir until chilled.
- Fill 2 glasses with ice, pour the milk into the bottom of each glass (reserving the froth).
- Top with the coffee and raspberry mixture.
- Spoon the froth on top and sprinkle the cacao nibs on top of the froth.
Source: Running to the Kitchen
Honey Cinnamon Iced Latte
FOR THE SIMPLE SYRUP:
- ¾ cup water
- ¾ cup honey
- 3 cinnamon sticks
- 1 ½ teaspoons vanilla extract
- ice cubes
- cold brew coffee concentrate
- whole milk or half and half*
- sprinkle of ground cinnamon
TO MAKE THE SIMPLE SYRUP:
- Add the water, honey and cinnamon sticks to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the honey has completely dissolved into the water. Let the mixture just come to a boil, then turn down the heat and let simmer gently for 5 minutes. Remove from the heat and stir in the vanilla extract.
- Let the mixture cool completely then remove the cinnamon sticks (and discard).
- Store the syrup in the refrigerator until ready to use.
- Add some ice cubes to a serving glass. Pour in the cold brew coffee. Add in the desired amount of milk and honey cinnamon simple syrup, then mix to combine. Sprinkle the top with a touch of cinnamon. Serve immediately.
Source: Cook Nourish Bliss
Spiced Iced Coffee
- ¾ cup water
- 2 ½ teaspoon instant coffee
- ⅛ teaspoon nutmeg powder
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon ginger
- Pinch of clove powder
- 4 teaspoon sugar I used raw.
- ¼ cup evaporated milk
- In a saucepan, add all the ingredients, mix well.
- When the coffee comes to a boil, reduce heat and simmer for 1 minute.
- Turn off heat and let the coffee comes to room temperature.
- Refrigerate for 15 minutes, then pour over ice and enjoy.
Source: Munaty Cooking
S'mores Iced Coffee
- Iced coffee
- Chocolate milk
- Whipping cream
- Powdered sugar
- Marshmallow bits
- Crushed graham cracker
- Beat whipping cream until soft peaks form.
- Add a tablespoon of powdered sugar and beat again until stiff peaks form.
- Fold in marshmallow bits.
- Add chocolate milk to the iced coffee, top with marshmallow whipped cream and sprinkle with crushed graham crackers.
Source: A Night Owl Blog
Iced White Chocolate Mocha
- 2 tablespoons white chocolate sauce
- 2 tablespoons cold coffee or 1 tablespoon instant espresso + 2-3 tablespoons of water
- 1 cup milk
- whipped cream
- Mix the white chocolate sauce, coffee and milk together.
- Add the ice.
- Top with whipped cream.
Source: Mom Makes Dinner
Cold Brew Caramel Frappuccino
ALMOND MILK ICE CUBES
- 2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)
COLD BREW COFFEE
- 2 cups coarsely ground dark coffee (I recommend French roast)
- 4 cups filtered water
- 15 pitted dates (15 dates equals ~200 g // if not sticky and moist, see notes)
- 3-6 Tbsp hot water
- 16 standard-size almond milk ice cubes
- 2 cups cold brew coffee
- 3-5 Tbsp date caramel
- The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
- The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
- The next day, strain cold brew through a coffee filter – I used our Chemex with these filters.
- While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
- Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste – too much and it will be too liquidy. Set aside.
- To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
- Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
- Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.
Source: Minimalist Baker
Fresh Mint Iced Coffee
COLD BREW CONCENTRATE
- 1/2 cup freshly ground coffee
- 2 cups cold water
- fresh mint syrup
- 1 cup water
- 1 cup sugar
- 1 big bunch of fresh mint leaves, around 3/4 cup
- 1 vanilla bean, seeds scraped
FOR MY PERFECT MINT ICED COFFEE
- coffee ice cubes, or, uh, plain ones!
- 2 1/2 tablespoons fresh mint syrup
- 8 ounces coffee concentrate
- 3 tablespoons milk, cream or sweetened condensed milk
- fresh mint leaves for garnish
COLD BREW CONCENTRATE
- To make the cold brew coffee concentrate, combine the ground coffee and water in a jar or bowl and stir well. Let it sit at room temperature for at least 8 hours or overnight. At this time, I usually also make some coffee ice cubes. I make a cup or two of coffee and allow it to cool slightly. Since I don’t love black coffee, I’ll stir in some milk (anything from cream to almond or coconut milk) then pour the mixture into ice cube trays and freeze overnight. You can obviously make a ton of these and store them for on demand use!
- The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. Store the cold coffee in a sealed jar in the fridge.
FRESH MINT SYRUP
- To make the mint simple syrup, add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. I’ll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight. In the morning (or before using), strain out the mint leaves and vanilla pod – or simply leave them in to continue flavoring the syrup. Keep sealed in the fridge for a week or so.
FOR MY PERFECT MINT ICED COFFEE
- I like to use a mix of coffee ice cubes and regular old ice cubes – usually half and half. I’ll add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then I stir in the cream. Top it off with some fresh mint leaves and you’re good to go! Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.
Source: How Sweet Eats
Australian Iced Coffee
- 1 cup coffee (or cold brew), chilled
- ¼ cup whole milk
- 1 tablespoon chocolate syrup
- 1 large scoop vanilla ice cream
- whipped cream, optional
- chocolate shavings
- Combine coffee and milk in a tall glass.
- Stir in chocolate syrup.
- Top off iced coffee with enough ice cream to fill glass, about 1 large scoop or 3 small scoops.
- Garnish with whipped cream, if desired, and chocolate shavings.
- Serve immediately. Enjoy!
Source: Hello Little Home
Perfect Vanilla Bean Iced Coffee
Cold Brew Coffee
- 1 cup whole coffee beans
- 4-5 cups coconut water or water
Vanilla Bean Coconut Milk
- 1 (14 ounce) can full-fat coconut milk
- 1 whole vanilla bean, seeds removed (or 1 tablespoon vanilla extract)
- 2-4 tablespoons honey maple syrup or coconut sugar
Vanilla Iced Coffee
- cold brew coffee
- 2-4 tablespoons vanilla coconut milk
- coffee ice cubs or regular ice cubes
Chocolate Coffee Ice Cubs
- 2 cups brewed or cold brewed coffee
- 3 tablespoons cocoa or cacao powder
- 1 tablespoon honey or maple
Cold Brew Coffee
- Grind you coffee beans, then add them to a large pitcher or bowl. Pour over 4-5 cups of coconut water (what I like to use) or water. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. Chill in the fridge for up to 1 week.
Vanilla Bean Coconut Milk
- Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.
- Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes – recipe below), pour your cold brewed coffee overtop. Add the vanilla coconut milk to your liking. DRINK!
Chocolate Coffee Ice Cubes
- In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. Divide between ice cube trays and freeze until frozen. Use as desired.
Source: Half Baked Harvest
Homemade Salted Caramel Iced Coffee
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 Tbsp butter*
- 1/2 tsp fine sea salt
- 1/2 tsp vanilla extract
- 5-6 cups strong coffee
- To make the salted caramel, add the granulated sugar and water to a heavy bottomed sauce pot. Place the pot over medium-high heat and stir until the sugar is dissolved and it begins to boil. Turn the heat down to medium-low and allow the sugar to boil, without stirring, until it turns a deep amber color (about 7-10 minutes).
- Once the sugar turns deep amber, remove it from the heat immediately, as it can go from caramelized to burned rather quickly. Whisk in the heavy cream until smooth (if the caramelized sugar clumps from the cold cream, simply return the pot to very low heat and whisk until it has dissolved in). Whisk in the butter, salt, and vanilla extract.
- Allow the caramel to cool (it will thicken considerably as it cools). This batch of caramel makes about 10 ounces and can stay refrigerated for up to 3 weeks.
- To make the Salted Caramel Iced coffee, place about 2 Tbsp of the salted caramel in the bottom of a mug or heat safe cup. Add 8 ounces strong coffee and stir until the caramel has dissolved.
- Fill a separate serving glass with ice (if desired, drizzle more caramel inside the glass first). Pour the coffee and caramel mixture over the ice. Serve immediately, or add a splash of milk or cream, and a small pinch of sea salt.
Coffee Ice Cubes
- Pour iced coffee into ice cube molds and freeze until solid, about 5 hours. Enjoy with iced coffee!
- For Mocha Ice Cubes: In a liquid measuring cup, combine iced coffee, milk and chocolate milk mix. Whisk until well combined then pour into ice cube molds and freeze until solid, about 5 hours.
- For Caramel Macchiato Ice Cubes: In a liquid measuring cup, combine iced coffee, milk and caramel. Whisk until well combined then pour into ice cube molds and freeze until solid, about 5 hours.
- For Vietnamese Coffee Ice Cubes: In a liquid measuring cup, combine iced coffee and sweetened condensed milk. Whisk until well combined then pour into ice cube molds and freeze until solid, about 5 hours.