Breakfast
Iced Coffee
Chilled coffee poured over ice with a splash of cream or milk, sweetened to taste. It's the refreshing way to get your caffeine fix on a warm morning or afternoon—simple, customizable, and infinitely better than instant.
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Iced Coffee — common questions
Can I make it the night before?
Yes—brew the coffee, cool it completely, and store in the fridge in an airtight container for up to 3 days; assemble with ice and cream just before drinking.
What if I don't have time to cool the coffee?
Brew the coffee directly into a glass filled with ice, which will cool it instantly; the flavor will be slightly diluted by the extra melting, so brew slightly stronger.
Can I use instant coffee?
Yes—dissolve 2 tablespoons instant coffee in 2 tablespoons hot water, let cool, then add to the glass with ice and cream; it won't be as smooth as brewed, but it works in a pinch.
What's the best sweetener?
Simple syrup (equal parts sugar and water, dissolved and cooled) dissolves best in cold coffee, unlike granulated sugar which can settle; agave or honey also work.
Can I use a milk alternative?
Yes—oat milk, almond milk, or coconut milk all work; full-fat versions create a creamier mouthfeel similar to dairy cream.
How do I prevent it from getting watered down?
Freeze coffee in ice cube trays the day before, then use those coffee ice cubes instead of regular ice so it stays strong as it chills.
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