Creamy Iced Coffee
Strong chilled coffee poured over ice and swirled with cold milk, a five-minute pick-me-up that needs no fancy equipment or barista skills.
Good iced coffee starts with coffee that is already cold, so brewing it the night before saves you from a watery glass in the morning. Pouring the milk in slowly lets it settle into streaks before you stir, which looks nice and cools the coffee fast. Sweeten it or leave it plain, either way it comes together in one glass.
Ingredients
Method
Tap a number to mark a step doneBrew a strong cup of coffee using your usual method and refrigerate it for at least 2 hours, or until it is fully chilled through.
Fill a tall glass with the ice cubes, packing them in fairly close together so there is little melted water in the glass.
Pour the chilled coffee over the ice, leaving a little room at the top of the glass for the milk.
Stir the simple syrup and vanilla extract into the coffee, if using, until they are fully dissolved and blended in.
Pour the cold milk slowly over the back of a spoon so it layers gently on top, then stir before drinking.
Kitchen note
Brew a double batch of coffee and freeze half of it into ice cubes so your iced coffee never gets watered down as the ice melts.
