Best 20 Iced Coffee Recipes

DELICIOUS HOMEMADE ICED COFFEE

Steps:

• Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
• Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

ICED COFFEE

Steps:

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.

ICED COFFEE MOCHA

Steps:

• Fill tall glass with ice.
• Mix coffee with syrup, creamer and sugar.
• Pour over ice.
• ENJOY!

ICED CARAMEL COFFEE

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

MCDONALD'S VANILLA ICED COFFEE

Steps:

• Brew coffee.
• When coffee is done brewing, you may place it in the freezer for 15 minutes to cool it down a little so less ice will be melted.
• Fill 22 ounce cup to top with ice.
• Add syrup and half & half to cup.
• Fill cup rest of way to top with coffee.
• Mix carefully but thoroughly with spoon.
• Add straw.
• Enjoy!

ICED COFFEE (DUNKIN DONUTS)

Steps:

• Put sugar in a large glass.
• Drop in ice cubes.
• Pour coffee over ice and add milk.
• Stir until sugar is melted.
• That's it!

EASY ICED COFFEE

Steps:

• In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

VIETNAMESE ICED COFFEE

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

BURGER KING STYLE ICED MOCHA COFFEE DRINK

Steps:

• In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
• I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.

VANILLA ICED COFFEE -- SIMPLE AND EASY

Steps:

• Fill a tall glass 2/3 full of ice.
• Add cream, Splenda, and vanilla.
• Add coffee and stir well.

PERFECT ICED COFFEE

Steps:

• Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
• In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
• Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
• To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.

ICED COFFEE LATTE

Steps:

• In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice.

WHIPPED COFFEE ICED LATTE

Steps:

• Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
• Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

SARA'S ICED COFFEE

Steps:

• Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.

ICED HAZELNUT COFFEE COOLERS

Steps:

• In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
• Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
• For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.

HAZELNUT ICED COFFEE

Steps:

• Put ice in glass.
• Pour in cold coffee.
• Pour in Hazelnut liquid Coffee-Mate.
• Stir.
• Add whipped cream if desired.
• Enjoy.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

TURMERIC ICED COFFEE LATTE

Steps:

• Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
• Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

VIETNAMESE-STYLE ICED COFFEE

Steps:

• Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.

ICED COFFEE SLUSH

Steps:

• In a freezer-safe bowl, stir coffee and sugar until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.