21 Best Iced Coffee Recipes To Try At Home This Year

When the days get hot and you need a pick-me-up, nothing hits the spot like a refreshing iced coffee.

It’s the perfect marriage of rich, roasty coffee and cool, creamy sweetness on ice.

In this blog post, we’ll be your friendly barista, guiding you through 21 of the best iced coffee recipes you can make at home.

No need for fancy cafe runs because you can whip up these drinks in your own kitchen and impress everyone (including yourself)!

Classic & Refreshing Iced Coffees

1. Classic Iced Coffee

Prep Time: 5 minutes
Dietary: Vegan-friendly (use plant-based milk if adding creamer), Gluten-Free

The classic iced coffee is as simple as it gets, yet it never disappoints. It’s literally brewed coffee served over ice – easy, right?

This is the one to make on a sleepy morning when you need your caffeine quick and cold. No frills, no fluff, but just smooth coffee with a refreshing chill.

You can use leftover hot coffee that’s been cooled, or brew it fresh and let it cool down.

Pro tip: make coffee ice cubes ahead of time so your drink never waters down (because nobody likes weak, watery joe!).

This no-nonsense beverage is the base for many other fancy drinks, but it’s also delightful all on its own.

Ingredients (for 1 serving):

• 1 cup freshly brewed coffee (regular strength or a bit strong)
• Ice cubes (as needed)
• Optional: splash of milk or creamer of choice
• Optional: sugar or sweetener to taste (or try a dash of honey/maple syrup)

Steps:

1. Brew Coffee: Brew a cup of hot coffee using your preferred method (drip machine, pour-over, French press, etc.). If you want a bolder flavor, brew it a little stronger than usual.
2. Cool the Coffee: Let the hot coffee cool down a bit. You can set it aside for a few minutes or put it in the fridge. (In a rush? Pour it into a heat-safe cup and place it in an ice bath for rapid cooling.)
3. Add Ice: Fill a tall glass with ice cubes. If you have coffee ice cubes (frozen coffee), even better – they’ll chill your drink without diluting it.
4. Pour & Mix: Pour the cooled coffee over the ice. Add sugar or sweetener now, if desired, and stir well until dissolved. If you take milk or creamer, splash in a bit to your liking – watch those beautiful swirls!
5. Enjoy: Give it a final stir, stick in a straw, and enjoy your classic iced coffee. It’s uncomplicated but utterly satisfying. 🎉

2. Cold Brew Iced Coffee

Prep Time: 15 minutes (plus 12–24 hours brewing time)
Dietary: Vegan, Gluten-Free

Cold brew is the cool cousin of hot coffee, literally. Instead of brewing with hot water, we let coffee grounds steep slowly in cold water, usually overnight.

The result? A super smooth, less acidic coffee with a natural sweetness that’ll win over even non-coffee drinkers. Cold brew has gained a cult following for its mellow flavor and strong caffeine kick.

It does require some patience (since it takes hours to brew), but the hands-on time is minimal and the payoff is huge.

Make a batch in advance, and you’ll have a ready-to-pour iced coffee supply for days. This is perfect for meal-preppers or anyone who likes their coffee strong but never bitter.

Ingredients (makes a cold brew concentrate ~4 servings):

• 1 cup coarsely ground coffee (use your favorite medium or dark roast)
• 4 cups cold water
• A large jar or pitcher for brewing
• Ice, to serve
• Optional: milk, creamer, or sweetener of choice for serving

Steps:

1. Combine Grounds & Water: In a large jar or pitcher, add the coarsely ground coffee. Pour in the cold water. Gently stir to make sure all the grounds are soaked (it’ll look a bit murky – that’s okay!).
2. Steep Overnight: Cover the container and let it sit at room temperature or in the fridge for 12–24 hours. This long soak is where the magic happens – the coffee slowly infuses into the water, creating a rich concentrate.
3. Strain the Coffee: After steeping, filter out the grounds. Pour the mixture through a fine-mesh sieve lined with cheesecloth or through a coffee filter into a clean pitcher. Now you have a cold brew concentrate.
4. Serve: To make one drink, fill a glass with ice. Dilute the cold brew concentrate with an equal part of cold water (typical 1:1 dilution, or adjust to taste – more water if you want it milder). Tip: If you like it strong and creamy, you can use cold milk in place of water for dilution.
5. Customize: Add any extras you like – a splash of vanilla syrup, a bit of cream, or just enjoy it black. Cold brew is naturally sweeter and smoother than regular iced coffee, so you might find you need less sweetener.
6. Sip & Store: Stir and sip away! Store any leftover cold brew concentrate in the fridge for up to a week. You’re now set for many deliciously chill coffee moments ahead. 😎

3. Iced Americano

Prep Time: 2 minutes
Dietary: Vegan, Gluten-Free

The Iced Americano is a straightforward, energizing drink beloved by espresso enthusiasts. It’s basically the iced version of the classic Americano (espresso + hot water).

Legend has it that this style was named after Americans in Europe who wanted a milder coffee by adding water to espresso.

For the iced rendition, we’re using cold water and ice instead of hot water, but the principle is the same. This results in a bold yet smooth coffee flavor, with no milk to mask the nuances.

It’s low-calorie and perfect for those who take their coffee straight-up.

If you find hot summer mornings too intense for a steaming espresso, try an iced Americano because it’ll wake you up without making you sweat.

Ingredients (for 1 serving):

• 2 shots of espresso (about 2 ounces total) – or 1/2 cup strong brewed coffee
• 1/2 cup cold water
• Ice cubes
• Optional: a slice of lemon or orange peel for a citrus twist (common in some cultures)

Steps:

1. Prepare Espresso: Brew two shots of espresso. If you don’t have an espresso machine, you can use very strong brewed coffee (like using a Moka pot or Aeropress to mimic espresso strength). Let it cool for a minute so it’s not piping hot (to avoid melting all the ice immediately).
2. Add Cold Water: In a tall glass, mix the espresso with the cold water. This instantly cools and dilutes the espresso to “Americano” strength. Adjust the water amount if you prefer it stronger or weaker.
3. Ice It Down: Add a handful of ice cubes to the glass. You’ll see the dark espresso turn a lovely amber-brown as it chills.
4. Garnish (Optional): For a refreshing twist, you can drop in a thin slice of lemon or a strip of citrus peel. It’s an old-school European touch that can brighten the coffee’s flavor (totally optional, only if you’re feeling fancy!).
5. Drink Up: Give it a quick stir and enjoy immediately. This drink is all about simple satisfaction. It’s zero fuss and really lets the espresso shine through the cold. 🔥→❄️

4. Japanese-Style Iced Coffee (Flash Brew)

Prep Time: 10 minutes
Dietary: Vegan, Gluten-Free

If you need great iced coffee fast, Japanese-style iced coffee is the way to go. This method, also known as flash brewing, involves brewing hot coffee directly over ice.

It’s a favorite among coffee aficionados because it locks in the coffee’s best flavors by quick-chilling it – you get a bright, aromatic cup that some say tastes even better than cold brew.

No overnight waiting, no planning ahead. Just brew, ice, and drink!

The Japanese iced coffee is often made with pour-over devices (like a V60 or Chemex), but you can use any method as long as you adjust for a stronger brew (since the ice will melt and dilute it).

The result is a crisp and clean iced coffee that’s ready in minutes but tastes gourmet.

Ingredients (for 2 servings, adjust as needed):

• 4 tablespoons ground coffee (medium grind works well)
• 1⅓ cups hot water (just off the boil, ~200°F/93°C)
• 1⅓ cups ice cubes (this is roughly equal to the water amount)
• Pour-over cone and filter OR any drip coffee brewer
• Carafe or jug to brew into (that can hold ice)

Steps:

1. Prep the Ice: Place the ice cubes in the carafe or jug that you will brew the coffee into. If using a pour-over setup, put the ice in the serving carafe under the dripper. The goal is that the hot coffee will drip onto the ice.
2. Set up Brewer: Put the ground coffee in your filter (in the pour-over dripper or coffee machine filter basket). Use a bit more coffee than you would for a hot brew of the same size; we’re essentially brewing double-strength coffee that will be diluted by the ice.
3. Brew Hot Coffee: Pour the hot water over the coffee grounds slowly (if using pour-over, pour in stages, allowing coffee to bloom). If using an electric coffee maker, just start it as usual. The hot coffee will extract all those wonderful flavors and drip directly onto the ice. You’ll notice the ice melting – that’s good! It’s chilling the coffee instantly and capturing the aromas.
4. Stir to Chill: Once brewing is complete, gently swirl or stir the carafe. Most of the ice should have melted, instantly turning that hot brew into perfectly cold coffee. If some ice remains, that’s fine – it will keep it chilly.
5. Serve: Fill glasses with a few fresh ice cubes and pour your flash-brewed coffee into them. Sip and marvel at how bright and flavorful it is for an iced coffee made in 10 minutes. Many people love that this method retains the coffee’s complexity, which can sometimes be muted in cold brew. Enjoy it black or add a touch of sugar or milk as desired. Kanpai! 🎐

Luscious Lattes & Sweet Flavored Coffees

5. Iced Latte (Cafe Latte on Ice)

Prep Time: 5 minutes
Dietary: Vegetarian (vegan if non-dairy milk used), Gluten-Free

An iced latte is a classic that never goes out of style. It’s the simpler, chilled sibling of the hot café latte. Just espresso and milk over ice, yielding a mellow coffee flavor that’s creamy and so satisfying.

This is my go-to on those afternoons when I need a gentle boost without the intensity of straight coffee.

Feel free to use any milk you love – regular whole milk will give the richest taste, but almond, oat, or soy milk all work great for a dairy-free version (and each adds its own subtle twist in flavor).

There’s something so relaxing about sipping an iced latte; it’s like the coffee equivalent of a cool breeze on a warm day.

Ingredients (for 1 tall glass):

• 2 shots of espresso (about 2 ounces) – OR 1/2 cup very strong brewed coffee
• 1 cup milk of choice (cold) – cow’s milk or plant-based alternative (oat milk is lovely and creamy!)
• Ice cubes
• Optional: 1-2 teaspoons sugar or flavored syrup (like vanilla), if you like it sweet

Steps:

1. Brew Espresso: Make the espresso using your espresso machine or stovetop espresso maker. If you don’t have those, brew half a cup of strong coffee (double the usual coffee grounds). Let it cool slightly so it’s not boiling hot.
2. Sweeten (Optional): If adding sugar or a flavor syrup (like vanilla or caramel syrup), stir it into the hot espresso now so it dissolves completely. (A hint of sweetness can really bring out the flavors, but it’s up to you!)
3. Prepare Glass: Fill a large glass with ice cubes – about 3/4 full.
4. Add Milk: Pour the cold milk over the ice.
5. Add Espresso: Gently pour the espresso into the milk. You’ll see a gorgeous marbling as the coffee swirls with the milk. Give it a stir to combine, unless you like the layered look.
6. Taste and Tweak: Take a sip. Need it sweeter? Add a bit more syrup and stir. Want it stronger? Next time, use an extra espresso shot. This recipe is easy to adjust to your taste.
7. Enjoy: Pop in a straw and enjoy your smooth, creamy iced latte. It’s simple, refreshing, and every bit as good as the one from the cafe – and you made it yourself! 💫

6. Iced Vanilla Latte

Prep Time: 5 minutes
Dietary: Vegetarian (vegan with plant-based milk), Gluten-Free

Take your iced latte up a notch with a shot of vanilla. An iced vanilla latte is basically the classic iced latte with vanilla syrup added for sweetness and flavor.

It’s amazingly fragrant, so you’ll catch that warm vanilla aroma with each sip. This drink is a staple for those who like their coffee mellow and a little sweet but not overwhelming.

If you’re used to ordering flavored lattes at Starbucks, you’ll be thrilled at how easy it is to make at home.

Bonus: You can customize the sweetness level exactly how you want. We’ll use a simple vanilla syrup (store-bought or homemade), but you could even substitute it with vanilla extract and sugar in a pinch. Time to treat yourself to a fancy-feeling but easy iced coffee!

Ingredients (for 1 serving):

• 2 shots of espresso (or 1/2 cup strong-brewed coffee), cooled slightly
• 1 cup cold milk of your choice (dairy or non-dairy)
• 2 tablespoons vanilla syrup (adjust to taste) – if you don’t have syrup, use 2 tsp sugar + 1/4 tsp pure vanilla extract as an alternative
• Ice cubes
• Optional topping: whipped cream for an extra indulgence, plus a few vanilla bean specks or a light dusting of cinnamon as garnish

Steps:

1. Espresso + Vanilla: Brew your espresso shots. While it’s hot, stir in the vanilla syrup (or the sugar + vanilla extract combo). Mixing while hot helps the sugar fully dissolve and the vanilla flavor to meld nicely.
2. Fill Glass with Ice and Milk: Fill a tall glass with ice. Pour in the cold milk.
3. Add Espresso Mixture: Pour the sweetened vanilla espresso over the milk and ice. You’ll get that pretty layering – dark on top, milk at the bottom. You can admire it for a moment (it’s Instagram-worthy!), then stir gently to blend the flavors.
4. Taste Test: Give it a sip. Vanilla lattes are meant to be lightly sweet and aromatic. If you want more sweetness or vanilla oomph, add another dash of syrup and stir.
5. Top It (Optional): For a dessert-like treat, top your iced vanilla latte with a squirt of whipped cream. Maybe even drizzle a bit more vanilla syrup or sprinkle some cinnamon or cocoa powder on top. Why not? You deserve it.
6. Sip & Relax: Enjoy your iced vanilla latte. It’s smooth, aromatic, and feels like a small luxury on a hot day. Delish!

7. Iced Caramel Macchiato

Prep Time: 5 minutes
Dietary: Vegetarian (vegan option with non-dairy milk & caramel), Gluten-Free

This one’s for the sweet-tooths and caramel lovers! The Iced Caramel Macchiato is a coffeehouse favorite made famous by Starbucks.

“Macchiato” means “marked” in Italian. In a hot caramel macchiato, the milk is marked with espresso.

In the iced version, we build it a little differently, but the result is layers of vanilla, milk, espresso, and caramel.

It’s as delightful to look at as it is to drink: imagine a vanilla-infused milk at the bottom, rich espresso swirling in, and a luscious drizzle of caramel on top.

The best part is getting a bit of caramel in each sip.

It’s quite sweet and more of a treat than an everyday coffee, but when you need a pick-me-up and a sweet indulgence, this hits the spot perfectly.

Ingredients (for 1 serving):

• 2 shots of espresso (about 2 oz) – or very strong brewed coffee
• 1 cup cold milk (traditionally 2% milk is used, but any milk or almond/oat milk works)
• 2 tablespoons vanilla syrup (this is the sweet base; adjust to taste)
• 1–2 tablespoons caramel sauce or caramel syrup (plus extra for drizzling)
• Ice cubes

Steps:

1. Vanilla Milk Base: In a tall glass, add the vanilla syrup. Pour in the cold milk and stir well. This lightly sweetens and flavors the milk with vanilla. (Using vanilla syrup is key to that Starbucks-like flavor at the base.)
2. Ice it: Add a generous amount of ice to the glass of vanilla milk. The glass should be about 3/4 filled with the milk and ice combination.
3. Espresso Time: Brew 2 shots of espresso. Important: Do not mix the espresso with the milk yet – we’re going to pour it on top. If your espresso is very hot, let it cool for half a minute.
4. “Mark” the Milk: Slowly pour the espresso over the iced milk. You’ll see the espresso creates a gorgeous dark ribbon through the milk and mostly settles on top, “marking” it. That layered look is the signature of a macchiato.
5. Caramel Drizzle: Drizzle the caramel sauce on top of the drink. Go in a circular motion to get it all around the rim and surface. As you drink, the caramel will seep down. (Feel free to be generous with the drizzle)
6. Do Not Stir (Yet): A classic caramel macchiato is often served unstirred, so you get different flavors in layers – the first sip might be strong coffee and caramel, later sips more milky-vanilla. But you can stir before drinking if you prefer a homogeneous sweetness.
7. Enjoy: Pop in your straw and enjoy the show – the mixing will happen naturally as you sip. This iced caramel macchiato is creamy, sweet, and decadent. Expect a bit of caramel sticking to your lips – that’s part of the fun! If it’s too sweet, remember you can tweak the vanilla or caramel amounts next time. But if you have a sweet craving, this is pure iced bliss.

8. Iced Mocha

Prep Time: 5 minutes
Dietary: Vegetarian (vegan with dairy-free milk and chocolate syrup), Gluten-Free

Who can resist the combo of coffee + chocolate? An iced mocha brings the two together in the most delightful way. Imagine a rich, chocolatey latte served ice-cold – essentially, that’s an iced mocha.

It’s made with espresso, milk, and chocolate, usually in the form of a chocolate syrup or cocoa powder + sugar.

This drink is like a grown-up chocolate milk with a caffeine kick, perfect for when you want a treat in the afternoon or a motivation booster to get you through a sluggish morning.

For the chocolate component, using a good-quality chocolate syrup or even a homemade ganache will give it a luxurious taste.

Topped with whipped cream and maybe a drizzle of more chocolate, an iced mocha feels like a mini celebration in a cup (and sometimes, that’s exactly what we need).

Ingredients (for 1 serving):

• 2 shots of espresso (or 1/2 cup strong coffee)
• 3 tablespoons chocolate syrup (or 1 tablespoon unsweetened cocoa powder + 2 tablespoons sugar, mixed with 2 tablespoons warm water to form a syrup)
• 1 cup cold milk (dairy or non-dairy)
• Ice cubes
• Optional toppings: whipped cream, additional chocolate drizzle, or even chocolate shavings for the chocoholics out there!

Steps:

1. Dissolve Chocolate: In a small bowl or measuring cup, mix the hot espresso with the chocolate syrup (or cocoa-sugar mixture). Stir until well combined. The heat from the espresso will help dissolve cocoa powder or sugar if you used those. You should end up with a smooth, dark chocolate-coffee mixture. (If your espresso has cooled, you can warm the chocolate syrup slightly to help it mix.)
2. Sweetness Check: Give the mixture a little taste (careful, it might be a bit hot). This is your mocha base. If you prefer it more chocolatey or sweeter, you can add a bit more syrup to taste. Remember, we’ll add milk, which will mellow it out.
3. Prep the Glass: Fill a tall glass with ice. Pour the cold milk over the ice.
4. Combine: Now pour the chocolate-coffee mixture into the glass of milk. Stir it well to ensure the chocolatey goodness infuses the milk thoroughly. The drink should take on a lovely light brown cocoa color.
5. Top It (Optional but recommended): If you want to go all-out, top your iced mocha with a generous swirl of whipped cream. Then, drizzle a bit more chocolate syrup on top for that coffee shop flair. You can even sprinkle a few chocolate shavings or a tiny pinch of cinnamon.
6. Sip & Savor: Grab a straw and enjoy your iced mocha. It’s creamy, cool, and satisfyingly chocolate-forward. Each sip is like a little reward. If you close your eyes, you might just feel like you’re drinking a fancy dessert from a café. Enjoy the mocha bliss!

Blended & Frozen Coffee Treats

9. Mocha Frappé (Blended Iced Mocha)

Prep Time: 5 minutes
Dietary: Vegetarian (use plant-based substitutions for vegan), Gluten-Free

This Mocha Frappé is for those days when you can’t decide between coffee or a milkshake, so you have both!

It’s a blended icy mocha that’s sweet, frosty, and topped with whipped cream for good measure. Imagine a chocolate milkshake that went to a coffee shop, and you get the idea.

This is inspired by popular fast-food and cafe mochas (like the McDonald’s or Starbucks mocha frappés), but when you make it at home, you can control the richness and sugar.

It’s an instant mood booster in a cup, great for an afternoon treat or a fancy weekend delight. The texture is like a slushie meets smoothie, and the flavor is chocolate-coffee heaven. Let’s whip it up!

Ingredients (for 1 large frappé):

• 1 cup strong, cooled coffee OR 2 shots of espresso (cooled)
• 1 cup ice cubes (about a tray’s worth)
• 1/2 cup milk (dairy or almond/oat milk)
• 3 tablespoons chocolate syrup (plus extra for drizzling)
• 2 tablespoons granulated sugar (adjust to taste, or use sweetener of choice)
• 1/2 teaspoon pure vanilla extract (optional, adds nice depth)
• Optional toppings: whipped cream, chocolate drizzle, a cherry on top if you’re feeling retro

Steps:

1. Prep the Coffee: Make sure your coffee or espresso is cooled to room temp or cold. Hot coffee will melt the ice too fast. If you’re in a hurry, you can brew espresso and pour it over ice to cool it quickly, then use that ice in the blender too.
2. Blend It All: In a blender, combine the cooled coffee/espresso, ice cubes, milk, chocolate syrup, and sugar. Add the vanilla extract if using. Put the lid on tight (we don’t want mocha on the ceiling!), and blend on high until you get a smooth, icy mixture. This usually takes about 20–30 seconds, depending on your blender. The goal is a slushy consistency – like a thick chocolate frappé. If it’s too thick to blend, splash in a bit more milk. If it’s too thin, add a couple more ice cubes and blend again.
3. Taste & Adjust: Stop and taste your frappé. Too strong? Add a bit more milk or a touch more sugar. Too sweet? Add a tad more coffee or ice. The beauty of homemade is that you control it.
4. Serve: Pour the mocha frappé into a tall glass. It should be thick enough that maybe a few icy bits mound on top.
5. Dress It Up: Top with a generous swirl of whipped cream. Drizzle additional chocolate syrup over the whipped cream in a zigzag (professional look unlocked!). You can even grate a bit of chocolate or sprinkle cocoa powder on top for presentation.
6. Enjoy Quickly: Serve with a wide straw or a long spoon. This is best enjoyed right away, as it’s cold and frothy and you don’t want it to melt into plain old chocolate milk (though that’d still taste good). Sip and feel that brain-freeze bliss! It’s like drinking a milkshake, with that coffee kick sneaking in to perk you up. Treat yourself because you deserve it!

10. Caramel Blended Iced Coffee (Caramel “Frappuccino”)

Prep Time: 5 minutes
Dietary: Vegetarian (vegan if using plant-based milk and vegan caramel), Gluten-Free

Love caramel macchiatos or caramel lattes? Then you’ll adore this blended caramel iced coffee.

It’s essentially a homemade caramel frappuccino, a sweet, creamy, frozen coffee with ribbons of caramel flavor throughout. Each sip gives you a hit of coffee and buttery caramel.

It feels oh-so-fancy, but making it is actually a breeze. Blender drinks like this are great for summer afternoons, and kids (if you use decaf for them) think it’s a super special treat!

We’ll use caramel sauce both in the blend and drizzled on the glass because, let’s be honest, you can never have too much caramel. Time to indulge your caramel cravings with this frosty delight.

Ingredients (for 1 serving):

• 1 cup strong brewed coffee, cooled (or 2 shots espresso, cooled)
• 1 cup ice
• 1/2 cup milk of choice (the creamier the better; half-and-half or oatmilk makes it rich)
• 3 tablespoons caramel sauce or syrup (plus extra to drizzle)
• 1–2 tablespoons sugar (depending on how sweet your caramel sauce is and your taste)
• 1/2 teaspoon vanilla extract (optional, for extra flavor depth)
• Optional toppings: whipped cream, extra caramel drizzle, a pinch of sea salt for a salted caramel vibe!

Steps:

1. Cool the Coffee: As always, start with cold or room temp coffee so it doesn’t shock your ice. If you just brewed it, let it sit with a few ice cubes to cool.
2. Into the Blender: Pour the coffee into your blender. Add the ice, milk, caramel sauce, sugar, and vanilla (if using). Basically, everything goes in at once – this is a one-step blend.
3. Blend Until Smooth: Blend on high power until the mixture is smooth and has a frothy, slushy consistency. No big ice chunks should remain. It usually takes 20–30 seconds. The result will be a pale caramel-colored drink that’s thick and creamy.
4. Caramel-Swirl the Glass: This is a little trick to make it look café-quality: Take your serving glass and drizzle some caramel sauce along the sides of the glass interior. Just squiggle it around – it’ll stick in pretty patterns, and as you pour the drink in, it looks awesome.
5. Pour & Top: Pour the blended caramel coffee into the prepared glass. Top with whipped cream if you like. Then drizzle more caramel sauce on top of the whipped cream (or on the drink surface) for that signature finish. If you want to channel a Starbucks barista, a tiny sprinkle of sea salt on the caramel gives you a gourmet salted caramel taste (just a few flakes!).
6. Sip and Delight: Serve immediately with a straw and enjoy that sweet caramel goodness. It’s rich, sweet, and refreshing. This is the kind of drink that can turn a day around – one sip and you’re in caramel-coffee cloud nine!

11. Greek Frappe (Original Greek Iced Coffee)

Prep Time: 3 minutes
Dietary: Vegetarian/Vegan (depending on milk choice), Gluten-Free

Time to visit Greece (in a glass)! The Greek frappé is the OG iced coffee that’s been fueling sunny Greek summers for decades.

It was supposedly invented by accident in 1957 by a Nescafé rep and became a nationwide hit.

This drink is different from the blended “frappuccinos” because it’s actually made by shaking instant coffee with a little water and sugar to create a foamy concoction, then adding more water, ice, and optional milk.

The result is a strong, foamy, and incredibly refreshing iced coffee that’s ubiquitous in Greece.

And the best part? You don’t need an espresso machine, as instant coffee is key for the authentic foam and flavor. It’s super easy and quite fun to make (who doesn’t love a good shake?).

Let’s do it the Greek way!

Ingredients (for 1 glass):

• 2 teaspoons instant coffee (Greek Nescafé classic if possible, but any instant coffee works)
• 2–3 teaspoons sugar (to taste; Greeks often have it metrios – medium sweet – with about 2 tsp)
• 2 tablespoons cold water (just enough to froth the coffee)
• 1/2 cup cold water, additionally (to top up)
• 1/4 cup cold milk (optional, to taste – many enjoy it without milk, or just a splash)
• Ice cubes (4–5 cubes)

Steps:

1. Shake up the Foam: In a shaker jar or a blender bottle (or even a large jar with a tight lid), add the instant coffee, sugar, and 2 tablespoons of cold water. Now shake, shake, shake! Give it a vigorous shake for about 20 seconds until it becomes very foamy and light brown. (You can also use a handheld milk frother to whip it up if you have one – quicker and less arm workout!) The goal is a thick foam – this is the hallmark of a good frappé.
2. Pour Over Ice: Drop a few ice cubes into a tall glass. Pour the frothy coffee foam into the glass. You’ll see the foam head stick around on top, which is exactly what we want.
3. Dilute and Customize: Now pour in the additional cold water (about 1/2 cup, more if you want it less strong). If you like a creamy frappé, add a splash of cold milk to the glass as well – how much is up to you. Some drink it black, some with a little milk. Stir gently to mix the liquids while keeping the foamy layer on top intact as much as possible.
4. Serve: Pop in a straw and serve immediately. Traditionally, you enjoy a frappé slowly – it’s a sip, chat, relax kind of drink. The foam will gradually subside and mix in as you sip.
5. Notes: The Greek frappé has three sweetness levels when ordering: sketo (no sugar), metrio (medium sweet, ~2 tsp sugar), and glyko (sweet, ~3-4 tsp sugar). So feel free to adjust the sugar to your taste. However you take it, this is a super refreshing and potent iced coffee. One sip and you’ll feel like you’re on a beach in Santorini! Opa! 🇬🇷

12. Dalgona Whipped Coffee (Iced)

Prep Time: 5 minutes
Dietary: Vegetarian/Vegan (no animal ingredients if using plant-based milk), Gluten-Free

If you were on social media in 2020, you probably saw Dalgona coffee, the whipped coffee sensation that took the world by storm.

This South Korean-inspired treat (named after a honeycomb candy) involves whipping instant coffee with sugar and a bit of hot water into a thick, meringue-like foam and plopping it atop milk.

For the iced version, we serve it over cold milk and ice, creating a visually striking two-layer drink that’s as fun to make as it is to drink.

The top is a sweet coffee foam cloud, the bottom is cold milk; when you mix them (or sip through), you get a creamy latte-like drink.

It’s sweet, strong, and frankly addictive. And yes, you’ll get an arm workout unless you use an electric mixer, but that’s part of the Dalgona adventure! Let’s whip it, whip it good.

Ingredients (for 1 serving):

• 2 tablespoons instant coffee powder (important: instant coffee works best; not ground coffee)
• 2 tablespoons granulated sugar (you can use white or brown sugar)
• 2 tablespoons hot water (just boiled)
• 1 cup cold milk of choice (dairy or any plant milk)
• Ice cubes

Steps:

1. Combine Coffee, Sugar, Water: In a mixing bowl, combine the instant coffee, sugar, and hot water in equal parts (the classic ratio is 1:1:1). This recipe uses 2 tablespoons of each, which makes enough for one generous serving.
2. Whip It: Now, using a hand whisk (or electric mixer if you have one handy), start whipping the mixture. At first, it’ll be dark and bubbly, but keep going. After a minute or two, it will start to thicken and turn a lighter brown. Continue until it becomes very thick and forms soft peaks – the color will be a light caramel brown and the texture like whipped cream or meringue. By hand, this can take 3–5 minutes of vigorous whisking (switch arms when one gets tired!). With an electric mixer, it’s done in 2 minutes or less. You know it’s ready when pulling up the whisk leaves a peak that keeps its shape.
3. Prep Glass: Fill a glass with ice cubes. Pour in the cold milk. You want a bit of space on top for the fluff, so don’t fill to the brim (leave about an inch or two of headspace).
4. Top with Foam: Spoon the whipped coffee mixture over the milk. It’ll sit on top like a cloud – looking absolutely gorgeous! Pile it on and smooth it out. You’ve essentially “dalgona’d” your coffee.
5. Serve: Before drinking, admire your creation because it’s not every day your coffee looks this fancy. To drink, you can mix the foam into the milk (recommended, for the best taste balance) or sip through, but the first sip will be very strong and sweet coffee if you go through the foam alone. Once stirred, it becomes a creamy iced latte with a nice frothy head.
6. Enjoy: This whipped coffee is quite sweet as written (almost like a coffee dessert), so adjust sugar next time if needed. The experience of making and drinking dalgona coffee is pure fun. It’s a great recipe to do with kids or friends – everyone is amazed at how coffee and sugar can whip into a cloud. Treat yourself to this trendy drink and enjoy the frothy goodness!

13. Affogato (Espresso over Ice Cream)

Prep Time: 2 minutes
Dietary: Vegetarian (contains dairy; use dairy-free ice cream for vegan), Gluten-Free

We’re cheating a bit calling this a “recipe,” but an Affogato is such a delightful coffee-based treat that it earned a spot on the list.

Hailing from Italy, affogato means “drowned” because you drown a scoop of ice cream or gelato with a shot of hot espresso. The result is a dessert and coffee all in one.

As the espresso cascades over the cold ice cream, it creates a heavenly mix of melty cream and bold coffee. You get some spoonable sweetness and some sippable goodness all at once.

It’s fancy enough to serve at dinner parties yet simple enough to make in a pinch.

And while it’s traditionally hot espresso, you can absolutely use slightly cooled espresso for less melt (or even cold brew concentrate for a fully cold version).

It’s summer-friendly, elegant, and incredibly delicious. Let’s make this 2-ingredient masterpiece!

Ingredients (for 1 serving):

• 1 generous scoop of vanilla ice cream (about 1/2 cup) – classic choice, or try chocolate, hazelnut, or coffee ice cream for fun variations
• 1 shot of hot espresso (about 1 oz) – or very strong brewed coffee (about 1–2 oz). You can let it cool 1 minute if you don’t want it to melt too fast.
• Optional: shaved chocolate, biscotti on the side, or a splash of liqueur like amaretto or Kahlúa for an adult twist 🍨🍫

Steps:

1. Scoop the Ice Cream: Place the scoop of ice cream in a small bowl or glass. Some people use a chilled glass to keep it cold, but it will melt anyway, as that’s part of the dessert. Make sure your serving dish can handle a bit of hot liquid if you’re using hot espresso (most glasses are fine with a single shot, or use a ceramic cup).
2. Brew Espresso: Prepare your espresso shot. It should be fresh and hot. The contrast of hot espresso and cold ice cream is what makes an affogato special. (If using strong coffee, just make a small amount of very concentrated coffee.)
3. Drown the Gelato: Now, pour the hot espresso directly over the ice cream scoop. Pour slowly and evenly. The ice cream will start to melt and swirl, creating a creamy coffee pool. This moment is beautiful, as the vanilla ice cream softens into the espresso.
4. Garnish (Optional): If you want to be extra, sprinkle some chocolate shavings or cocoa powder on top. Or serve with a crunchy biscotti for a textural contrast – dunk it in, it’s fantastic. For an adult version, you could also drizzle a tiny bit of almond liqueur or coffee liqueur over the top for a kick.
5. Enjoy Immediately: An affogato is meant to be enjoyed right away, before all the ice cream melts. Serve it with a spoon. You’ll get some mouthfuls of cold, sweet ice cream and some sips of sweetened coffee as it turns into a float-like mixture.
6. Note: There’s no right or wrong way to eat an affogato. Some stir it a bit and then spoon it, others sip the melted part and then eat the remaining ice cream. Personally, I like to get a bit of ice cream and a bit of espresso on each spoon.

International Inspired Iced Coffees

14. Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Prep Time: 5 minutes (plus brew time)
Dietary: Vegetarian (contains dairy; use coconut condensed milk for vegan option), Gluten-Free

Vietnamese iced coffee is a decadent treat that’ll both cool you down and perk you up. In Vietnam, it’s traditionally made with a small metal drip filter (phin) and sweetened condensed milk.

The coffee is usually a dark roast, often mixed with a bit of chicory, similar to New Orleans style. The result is strong coffee that’s richly sweetened and creamy from the condensed milk.

It’s served over a ton of ice, making it wonderfully cold and refreshing. If you have a phin filter, great, but if not, don’t worry, you can use a French press or any strong brewing method.

This drink is sweet and fairly strong, meant to be savored slowly. One sip and you’ll see why it’s a staple in Vietnam’s sultry climate.

Ingredients (for 1 glass):

• 2 tablespoons sweetened condensed milk (or more to taste – this is the sweetener and creamer in one)
• 2–3 teaspoons coarse-ground dark roast coffee (Vietnamese coffee like Trung Nguyen if available, or any strong dark roast; even a French roast will do)
• Boiling water (about 4 ounces needed for brewing)
• A phin filter (Vietnamese coffee filter) or French press, or very slow drip method
• Ice cubes

Steps:

1. Set up Glass with Milk: In a sturdy heatproof glass or cup, put the sweetened condensed milk. Traditionally, they’ll brew the coffee right into the same cup that has the condensed milk waiting at the bottom. (If you’re using a French press to make the coffee, you can just put the condensed milk in your serving glass instead.)
2. Brew the Coffee: Using a phin, place the filter over the cup with condensed milk. Add the coffee grounds to the filter, gently screw on or place the press disk, and pour a bit of hot water to bloom, then add about 4 ounces of hot water. Cover and let it drip. It will brew slowly, taking around 4-5 minutes to finish dripping through. Using French press: Add coffee and ~4 oz hot water, let steep 4 minutes, then press.
3. Stir: Once all the coffee has brewed into the cup (you’ll see it sitting atop the thick milk), remove the filter (if used). Give the coffee and condensed milk a thorough stir. It will turn a beautiful golden-brown, and you want to make sure that the gooey condensed milk is fully dissolved. The mixture will be strong and sweet.
4. Pour Over Ice: Fill a serving glass with ice cubes. Pour the sweet coffee mixture over the ice. Because it’s so concentrated and sweet, the melting ice actually complements it – chilling and diluting to the perfect balance.
5. Sip Slowly: This drink is quite sweet and potent. It’s typically enjoyed as a leisurely treat, maybe alongside a glass of water. Feel free to adjust the sweetness next time by changing the amount of condensed milk. In Vietnam, they sometimes make this in advance and keep it chilled – but fresh is best.
6. Note: If you want to get extra with it, try using sweetened condensed coconut milk (available at some Asian stores) for a coconutty twist that’s dairy-free. Or drop a few ice cubes made from coffee into the glass to keep it strong.

15. Thai Iced Coffee (Cha Yen)

Prep Time: 5 minutes
Dietary: Vegetarian (vegan if using plant-based milk), Gluten-Free

Thai iced coffee is a delightful blend of strong coffee, sweetener, and warm spices, usually topped with creamy milk.

In Thailand, street vendors often make it with a special blend of coffee, sometimes mixed with grains or seeds, and sweeten it with condensed milk and sugar, plus a touch of cardamom or other spices for that unique flavor.

Often, evaporated milk or half-and-half is poured on top to give it a layered look and creamy finish.

The result is a sweet, creamy, and slightly aromatic iced coffee that pairs perfectly with spicy Thai food or, honestly, with anything on a hot day.

Our version will use some ground cardamom to mimic that traditional taste. Sip this, and you’ll feel like you’re on a busy Bangkok street, cooling off with this delicious drink.

Ingredients (for 1 large glass):

• 1 cup strong brewed coffee (use a robust blend; even instant coffee can work in a pinch)
• 2–3 teaspoons sugar (Thai coffee is typically quite sweet; adjust to your liking)
• 2 tablespoons sweetened condensed milk (for that authentic creamy sweetness)
• 1/8 teaspoon ground cardamom (about a pinch; adds the signature aromatic note)
• 2 tablespoons heavy cream or evaporated milk (to float on top; sub coconut milk or half-and-half if preferred)
• Ice cubes

Steps:

1. Brew Coffee with Spice: Brew a strong cup of coffee. While it’s hot, stir in the ground cardamom and sugar until the sugar dissolves. Let the coffee sit for a minute to infuse (you might even drop a crushed cardamom pod in while brewing for more flavor, then remove it). The cardamom gives a subtly spiced, almost floral hint that is the soul of Thai coffee.
2. Mix with Condensed Milk: In your serving glass or a separate heatproof jug, combine the hot spiced coffee with the sweetened condensed milk. Stir well so the condensed milk melts completely into the coffee, making it a light tan color. This mixture should taste very sweet (don’t worry, it will be balanced by ice and cream).
3. Prepare Glass: Fill a tall glass with ice cubes to the top. (Thai iced coffee is usually super cold!)
4. Pour & Layer: Pour the sweet coffee mixture over the ice, leaving a little room at the top of the glass. Now slowly pour the heavy cream or evaporated milk over the back of a spoon (held just above the coffee’s surface) so that it floats on top, as this creates a lovely creamy layer. You’ll see a beautiful gradient: deep coffee brown at the bottom, creamy white on top.
5. Serve: Stick in a straw. Traditionally, it’s served unstirred, so you get a strong hit of sweet coffee and then a creamy finish, but you can give it a little stir before drinking to meld the layers.
6. Enjoy: This Thai iced coffee is rich and sweet – almost like a dessert. The pinch of cardamom and the creaminess of the condensed and evaporated milk make it distinctive. If you close your eyes, you might catch notes of toffee, spice, and caramelized sugar. It’s truly a treat.
7. Pro tip: For a Thai iced coffee float, plop a scoop of vanilla ice cream on top instead of cream – not traditional, but unbelievably good! 😉 Sawasdee!

16. New Orleans Iced Coffee (Cold Brew with Chicory)

Prep Time: 10 minutes (plus 8–12 hours brew time)
Dietary: Vegetarian (vegan if non-dairy milk used), Gluten-Free

Take a trip to the American South with New Orleans style iced coffee.

NOLA is famous for its coffee blended with chicory, which is a practice that started during Civil War times when coffee was scarce, and it stuck around because people fell in love with the flavor.

Chicory root adds a subtle earthy, roasted note and a bit of natural sweetness to coffee.

New Orleans iced coffee is typically a strong cold brew made with coffee and chicory, mixed with milk (often half-and-half) and sweetened to taste.

It’s smooth, lush, and incredibly refreshing on a sweltering day in the French Quarter. We’ll approximate it without special equipment by making a cold brew concentrate with some chicory. (You can find ground roasted chicory online or at some grocery stores.)

If you can’t get chicory, you can still make this with coffee alone but with it, you’ll get that authentic NOLA flavor that’s so unique and delicious.

Ingredients (makes ~2–3 servings of concentrate):

• 1/2 cup coarsely ground coffee
• 2 tablespoons ground roasted chicory (or use coffee blended with chicory)
• 2.5 cups water (for cold brew steeping)
• Ice cubes
• Milk or half-and-half, to serve (New Orleans style often uses a good splash of dairy for creaminess)
• Simple syrup or sugar, to taste (many enjoy it sweet, but add as you prefer)

Steps:

1. Mix Coffee and Chicory: In a jar or French press, combine the ground coffee and ground chicory. Give it a little stir to distribute.
2. Add Water and Steep: Pour in the water, making sure all the grounds get wet. Stir gently. Cover the jar (or put the French press lid on, plunger up) and let it steep at room temperature for about 8 to 12 hours (overnight works great). This creates a strong cold brew concentrate infused with that chicory goodness.
3. Strain: After steeping, strain the mixture. If using a French press, simply press down the plunger. If in a jar, pour through a fine mesh strainer lined with cheesecloth or a coffee filter into another container. You now have a coffee-chicory concentrate.
4. Serve – New Orleans Style: In a glass, add ice. Mix equal parts of the concentrate and cold water (the concentrate is quite strong, so a 1:1 dilution is typical). For each serving, you might do about 1/2 cup concentrate + 1/2 cup water over ice. Now add a splash (or more) of milk or half-and-half to the glass. Traditionally, it’s taken fairly creamy, but up to you. Sweeten with simple syrup or sugar to taste – many New Orleanians have it sweet, similar to a latte. Stir it all up.
5. Taste and Adjust: The flavor should be bold, smooth, and slightly nutty/woody from the chicory. If it’s too strong, add a bit more water or milk. If you want more of that chicory vibe, you can increase the chicory next batch (though don’t overdo it, or it can be bitter).
6. Enjoy: Sip your New Orleans iced coffee and perhaps dream of powdered-sugar beignets from Cafe du Monde! This is a fantastic change of pace if you’re a cold brew fan looking to spice things up. Laissez les bons temps rouler – let the good times roll!

17. Spiced Mexican Iced Coffee (Café de Olla Iced)

Prep Time: 10 minutes
Dietary: Vegan (if using plant-based milk or none), Gluten-Free

Café de Olla is a traditional Mexican coffee brewed with cinnamon and piloncillo (unrefined cane sugar) in a clay pot. It’s usually served hot, but it’s absolutely fabulous iced as well.

We’ll channel those flavors to make a spiced Mexican iced coffee.

Think cinnamon, a hint of clove or star anise, and a touch of citrus or vanilla as these warm spices combined with cold coffee make a seriously refreshing drink.

We’ll create a quick spiced coffee or spiced syrup and then pour it over ice. Optionally, adding a bit of coconut milk can be delicious (some recipes suggest it for extra richness).

This drink is sweet, a little spiced, and very fragrant. One glass and you’ll be saying “¡Qué rico!” (How delicious!).

Ingredients (for 1–2 servings):

• 1 cup water
• 1/4 cup brown sugar or piloncillo (chopped) – adjust to sweetness preference
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 2 whole cloves (optional, for extra spice)
• A strip of orange peel (optional, traditional in some café de olla recipes)
• 2 tablespoons ground coffee (medium-dark roast works well)
• Cold water to dilute (if needed)
• Ice cubes
• Optional: a splash of milk or coconut milk to serve (coconut milk adds a nice tropical creaminess as suggested by some modern recipes)

Steps:

1. Make Spiced Base: In a small saucepan, combine 1 cup of water, the brown sugar (or piloncillo), cinnamon stick, cloves, and orange peel. Bring it to a boil, then lower the heat and simmer for about 5 minutes. This creates a spiced syrup infusion that captures the essence of café de olla. Your kitchen will smell amazing – like cinnamon candy!
2. Brew Coffee with Spice Syrup: Turn off the heat and immediately add the ground coffee to the hot spiced water. Stir and let it sit for about 4 minutes to brew (similar to how you’d brew in a pot). If you have a French press, you could alternatively put the spice syrup (including spices) and coffee grounds in it, steep for 4 minutes, then press.
3. Strain: Strain the coffee into a heatproof jar or pitcher. Use a fine strainer and maybe a filter to catch both grounds and whole spices. Now you have a concentrated spiced coffee syrup. It will be strong and sweet! (If it looks too thick (like very syrupy), you can add a little cold water to dilute to your taste.) For reference, Bon Appétit suggests about 2–3 Tbsp of spiced syrup per 1 cup cold brew, but our method merges them.
4. Cool It: Let this mixture cool a bit (you can quick-cool by pouring over some ice in the jar, or just refrigerate for a short while).
5. Serve: Fill glasses with ice. Pour the spiced coffee over the ice. Because we made it sweet and strong, it shouldn’t dilute too much as the ice melts – it’ll actually hit a nice balance. If you love a creamy touch, add a splash of milk or coconut milk on top; it pairs wonderfully with the cinnamon and clove flavors (almost like horchata vibes meets coffee).
6. Sip & Savor: Give it a stir and enjoy. This iced coffee is packed with flavor – earthy coffee, sweet caramel-like sugar, cinnamon spice, maybe a hint of orange, and clove. It’s a fantastic alternative to a plain iced coffee when you want something festive. And if you’re feeling adventurous, you could even spike it with a little coffee liqueur or rum for an after-dinner cocktail. ¡Salud!

Creative & Healthy Twists on Iced Coffee

18. Mint Mojito Iced Coffee

Prep Time: 5 minutes
Dietary: Vegan-friendly (if non-dairy milk used), Gluten-Free

If you’ve never had a mint mojito iced coffee, you’re in for a treat. Despite the name, there’s no alcohol, and instead, think of a mojito’s fresh mint and sugar muddle, but applied to iced coffee.

This drink was made famous by Philz Coffee in California, and people go crazy for it. It’s essentially muddled mint leaves with sugar, mixed with coffee and milk, served over ice.

The result is unbelievably refreshing: the mint gives a cooling sensation that pairs surprisingly well with coffee’s robust flavor.

It’s sweet, creamy, and has an aromatic minty finish that will make you go “WOW” at first sip.

Perfect for summer or anytime you need a pick-me-up that’s a little out of the ordinary. Let’s muddle some mint!

Ingredients (for 1 serving):

• 8–10 fresh mint leaves (plus an extra sprig for garnish if you like)
• 2 teaspoons sugar (or to taste; can use raw or brown sugar for extra flavor)
• 1 cup freshly brewed coffee, chilled (or 3/4 cup cold brew concentrate diluted with 1/4 cup water)
• 1/4 cup milk or half-and-half (or use almond/oat milk for dairy-free)
• Ice cubes

Steps:

1. Muddle Mint and Sugar: In a sturdy glass or cocktail shaker, add the mint leaves and sugar. Use a muddler (or the end of a wooden spoon) to gently crush the mint with the sugar. You don’t need to completely pulverize the leaves, just bruise them enough to release those aromatic oils. The sugar helps grind the leaves a bit and also starts to dissolve in any mint juice.
2. Add Coffee and Stir: Pour the chilled coffee into the muddled mint-sugar mixture. Stir well to dissolve the sugar completely (you can also do this by shaking in a shaker). If you have a shaker, actually, toss in a few ice cubes and shake the coffee with the mint and sugar – this chills it and further infuses the flavor.
3. Strain (Optional): If you don’t want mint leaf bits in your drink, strain the coffee into your serving glass. However, many just leave the mint in for a rustic look and extra flavor, up to you.
4. Ice and Milk: Fill the serving glass with ice cubes (if not already in it). Now pour in the milk or half-and-half. You’ll see a lovely lightening of the coffee as the milk swirls in. Give it a gentle stir to mix, or leave it layered and stir as you drink.
5. Garnish: Pop a fresh sprig of mint on top to make it look as good as it tastes. You could even slap the mint leaf in your hand before garnishing (releases oils) – the fragrance as you sip is so nice.
6. Enjoy: Sip your mint mojito iced coffee and feel instantly refreshed. The minty coolness, the sweet creamy coffee… It’s an addictively good combo. You might never have thought to put mint in coffee, but once you try it, it’s hard to go back!

19. Honey Almond Iced Latte (Dairy-Free)

Prep Time: 5 minutes
Dietary: Vegan (uses plant milk and honey can be swapped for agave to be fully vegan), Gluten-Free

For a lighter, dairy-free twist, let’s make a Honey Almond Iced Latte. This drink swaps out refined sugar for natural honey (or agave/maple for a vegan option) and uses almond milk as the creamy base.

The flavor profile is subtly nutty from the almond milk, with a whisper of honey sweetness that complements the espresso.

It’s simple, wholesome, and perfect if you’re looking for a less indulgent iced coffee that still satisfies.

You can use any dairy-free milk here, but almond milk has that slightly toasty almond flavor, which pairs beautifully with honey.

Think of it as the healthier cousin of a vanilla latte that’s gentle and mellow, but absolutely delicious in its own right.

Ingredients (for 1 serving):

• 2 shots of espresso (or 1/2 cup very strong coffee)
• 1 cup almond milk, cold (barista blend almond milk works best for creaminess)
• 1–2 tablespoons honey (to taste; or use agave syrup for a vegan option)
• 1/4 teaspoon pure almond extract (optional, for extra almond aroma if you want to go nuts with flavor)
• Ice cubes
• Optional: ground cinnamon or a tiny drop of vanilla in the mix for extra cozy flavor

Steps:

1. Sweeten the Espresso: Brew the espresso, and while it’s hot, stir in the honey until it’s fully dissolved. (If using agave or maple, you can also just mix it in cold, since they dissolve easily, but mixing with hot espresso helps blend flavors.) Add the almond extract now, too, if you’re using it – a little goes a long way, you just want a hint.
2. Cool It Down: Let the sweetened espresso cool a bit. You can add a couple of ice cubes to it to speed this up, or stick it in the fridge for a few minutes. We don’t want it super hot when pouring over ice.
3. Mix with Almond Milk: Fill a glass with ice cubes. Pour the cold almond milk in. Then add the cooled sweet espresso over the almond milk and ice. Give it a nice stir to combine everything. The honey espresso will infuse into the milk, turning it a lovely beige latte color.
4. Taste and Adjust: Take a sip – the sweetness level should be gentle. Honey isn’t as sweet as sugar cup-for-cup, so 1–2 tablespoons is usually a light sweetness. If you want it sweeter, drizzle in a bit more honey or sweetener and stir. If you’re used to no sugar, the natural honey might already be enough.
5. Garnish (Optional): A tiny pinch of cinnamon on top can be wonderful, or even a few slivered almonds as a fancy garnish. Not necessary, but it adds to the experience.
6. Enjoy: This honey almond iced latte is smooth, lightly sweet, and has an almost comforting flavor. It’s dairy-free, but the almond milk makes it nice and creamy (shake your almond milk carton well; the creamier the better).

20. Iced Mocha Protein Smoothie (Healthy Breakfast Coffee)

Prep Time: 5 minutes
Dietary: Vegan (if using plant protein and milk), Gluten-Free

What if your iced coffee could double as your breakfast or post-workout shake? Meet the Iced Mocha Protein Smoothie – a delicious blend of coffee, protein, and other goodness that will fill you up and fuel you for the day.

This is essentially a chocolate-coffee protein shake that tastes like a dessert, yet is packed with nutrients.

We’ll use a frozen banana to give it natural sweetness and a creamy texture, some cocoa powder for the chocolate flavor without tons of sugar, and your choice of protein powder (whey, pea, etc.).

Peanut butter or almond butter can add healthy fats and make it even more satisfying.

This is an awesome way to kill two birds with one stone: you get your caffeine fix and a healthy smoothie in one glass. Perfect for busy mornings!

Ingredients (for 1 large smoothie):

• 1 medium frozen banana, cut into chunks (peel and freeze ripe bananas ahead of time – they’re nature’s popsicles!)
• 1 cup cold coffee or cold brew (you can use decaf if desired, especially post-workout or later in the day)
• 1 scoop chocolate or vanilla protein powder (about 20–25g protein; choose your favorite brand)
• 1 tablespoon unsweetened cocoa powder (for extra chocolate flavor, rich in antioxidants)
• 1 tablespoon peanut butter or almond butter (optional, for richness and healthy fats)
• 1/2 cup milk of choice (almond milk, regular milk, etc., just to help blend; you can add more if needed for consistency)
• 1–2 soft Medjool dates or 1 tablespoon honey (optional, for additional sweetness if your protein powder isn’t sweetened and you like it sweeter)
• 4–5 ice cubes (if needed, but a frozen banana usually makes it cold enough)

Steps:

1. Load the Blender: In a blender, combine the frozen banana, cold coffee, protein powder, cocoa powder, nut butter (if using), and milk. If you’re adding dates for sweetness, make sure to pit them and maybe soak in hot water for a few minutes so they blend easier. Add those in too.
2. Blend Until Smooth: Blend on high until everything is completely smooth and creamy. The frozen banana should be fully puréed, creating a milkshake-like texture. If it seems too thick to blend, splash in a bit more milk. If it’s too thin, add a couple of ice cubes or a bit more frozen banana.
3. Taste and Adjust: Give it a quick taste test. It should taste like a yummy mocha with a hint of banana and peanut butter (if added). If it’s not sweet enough for you, you can blend in a bit more sweetener. If you want more chocolate, add a bit more cocoa or even a few chocolate chips (live a little!).
4. Serve: Pour the smoothie into a tall glass. It should be creamy and thick but drinkable through a wide straw. If you’re feeling fancy, you can top it with a sprinkle of cacao nibs or a few coffee beans as garnish.
5. Enjoy & Energize: This iced mocha protein smoothie is a powerhouse – you get protein, fiber, potassium, and that much-needed caffeine all in one. It’s awesome as a quick breakfast on the go. And it truly tastes like a mocha shake because the banana and cocoa together give it a milkshake vibe, while the coffee makes it undeniably a mocha.

21. Iced Pumpkin Spice Latte (Homemade PSL, Iced)

Prep Time: 5 minutes
Dietary: Vegetarian (vegan if plant-based milk and coconut whip used), Gluten-Free

We couldn’t wrap up without including the famed Pumpkin Spice Latte, in iced form! This drink is a cult favorite every fall, but who says you can’t enjoy those cozy spices cold?

An iced pumpkin spice latte gives you the best of both worlds: the warming flavors of cinnamon, nutmeg, ginger, and real pumpkin, and the refreshing chill of an iced coffee.

We’ll use a bit of pumpkin purée and pumpkin pie spices to make a quick homemade pumpkin spice “syrup” that rivals any coffee shop’s, but with more real ingredients.

It’s creamy, spiced, and lightly sweet – basically autumn in a cup, but served over ice for when it’s still warm out (or you just prefer cold drinks year-round). Let’s get our fall vibes on, ice-cold!

Ingredients (for 1 serving):

• 2 shots espresso (or 1/2 cup strong coffee, cooled)
• 3/4 cup milk of choice (whole milk for richness, or oat milk/almond milk for non-dairy)
• 2 tablespoons pumpkin purée (canned or homemade, just make sure it’s pure pumpkin)
• 1–2 tablespoons maple syrup or sugar (to taste for sweetness; maple gives a nice fall flavor)
• 1/4 teaspoon pumpkin pie spice (or make your own blend: cinnamon, ginger, nutmeg, clove – use a pinch of each)
• 1/4 teaspoon vanilla extract (optional, enhances the bakery-like flavor)
• Ice cubes
• Optional toppings: whipped cream, a dash of cinnamon or pumpkin pie spice on top (because why not?)

Steps:

1. Mix Pumpkin Spice Base: In a small bowl or measuring cup, combine the pumpkin purée, pumpkin pie spice, maple syrup (or sugar), and vanilla extract. Mix it well until it’s like a smooth orangey syrupy mix. (If your pumpkin was chilled, you can even microwave this mixture for 20 seconds to help dissolve the sugar and bloom the spices, but for an iced drink, it’s fine if it’s a bit cooler.) The pumpkin purée might seem odd in a drink, but trust the process because it blends in and gives that authentic pumpkin flavor and creaminess.
2. Combine with Espresso: Stir the hot espresso into the pumpkin mixture. This helps dissolve everything nicely, and the heat wakes up the spices, making it smell like fall. If you brewed strong coffee instead, make sure it’s not scorching hot (a little warmth is okay). Stir until smooth – it will look like a spiced syrupy coffee.
3. Prep Serving Cup: Fill a large glass with ice. Pour the cold milk into the glass.
4. Pour Pumpkin Espresso Mix: Now pour the pumpkin-spiced espresso mixture over the milk and ice. It’ll create a beautiful marbled effect with specks of spice floating – give it a good stir to completely integrate the pumpkin mixture into the milk. The drink will turn a lovely light orange-tan, very Instagrammable!
5. Sweetness Check: Taste and adjust sweetness if needed. Pumpkin itself isn’t sweet, so this drink relies on the added maple or sugar. Add another dash if you want it dessert-sweet.
6. Top It Off: If you want the full coffee shop experience, add a dollop of whipped cream on top. Then sprinkle a pinch of pumpkin pie spice or cinnamon. It looks and tastes heavenly. (For dairy-free, you can find coconut whipped cream or skip this.)
7. Sip into Fall: Enjoy your iced pumpkin spice latte, preferably while wearing a cozy sweater (even if it’s just for the mood in the AC). It’s amazing how the spices hit your palate with that familiar warmth, yet the drink is cold and refreshing. This is proof you can have your pumpkin spice and drink it iced, too!

Final Thoughts

There you have it, 21 of the best iced coffee recipes covering classics, indulgent treats, international delights, and healthy twists.

Each recipe brings something unique, and you can tweak ingredients to make them your own.

The key to great iced coffee is balancing strength and flavor with the dilution of ice, and all these recipes keep that in mind so you get a bold, delicious drink every time!