Homemade Iced Coffee: A Recipe and a Lesson

It’s my personal secret mission to duplicate all manner of Starbucks coffee at home. The last time I was at Starbucks I had an iced vanilla latte. So obviously I couldn’t rest until I reproduced it at home.

I did it. And obviously I am going to share it with you. It’s delicious, creamy and cold and perfect for the summer. But be warned- there is a fine line between sipping an iced coffee and going off the chilled caffeinated deep end.

I blindly followed The Pioneer Woman’s recipe for Iced Coffee, but P Dub makes enough iced coffee for the entire state of Oklahoma. Currently there’s more cold coffee than sense at my house and I spent the weekend sharing, forcibly. If you require an non-stop IV of iced coffee for the next 2 months or you want to set up a coffee stand at the end of the driveway, follow her recipe. If not, I divided it up for you.

I’m considering the stand at the end of my driveway, sharing iced coffee is a nice way to make friends.

There’s 3 steps to make super duper iced coffee.

Step 1 – Brew Coffee

I advise starting small, to test how you like it. Cold brew 112 grams (4 oz) of ground coffee with 2 litres (2 quarts) of water. Cold brew means adding coffee grounds to cold water and letting it sit for 12 hours, then straining the grounds out. Warning: the straining and filtering is a messy job best done before you clean your lower kitchen cabinets and floor.

If you love it and want more try 225 grams (8 oz) of ground coffee and 4 litres (4 quarts) of water. If you want A LOT more, visit The Pioneer Woman and clean out your fridge.

Store your cold brewed filtered coffee in the fridge.

UPDATED: Coarse ground coffee is much easier to filter. The first time I tried espresso ground and it was a mess. The second time I smartened up and tried French press ground. Much nicer and less coffee all over my cabinets.

Step 2 – Make Flavoured Syrup

Syrup making is pretty simple. Start with a base of 1 cup of water and 1 cup of sugar, mix together in a small pot. Heat until sugar is melted, stir often. Once the sugar is melted reduce the heat and add the flavour.

Vanilla: Add one split and scrapped vanilla bean, add the scrapped bits too.

Chai: Add 1 slice of candied or fresh ginger, 1 cinnamon stick, 2 anise stars, 4 cracked cardamom pods and a split and scrapped vanilla bean.

Raspberry: Add 1 pint of fresh raspberries, muddle them into the syrup.

Mint: Add a handful of fresh mint, muddle into the syrup.

Once you’ve added the flavour stir or muddle and let the syrup heat for a few minutes to release the flavours. Remove from heat and let the syrup sit for about 3 hours. Strain out the bits and store in the fridge.

P.S. Flavoured syrup is also delicious in hot coffee.

Step 3 – Make Iced Coffee


This is the best part.

Start with a handful of ice in your glass, or mug if you prefer. Add 1 or 2 tablespoons of flavoured syrup. Fill the glass about half full with the cold brewed coffee. Fill to the top with milk of choice. Stir. Taste and adjust flavours as needed. The first one is experimental and needs some tinkering to get it right.

Once you’ve got it worked out perfectly invite some friends over and start handing out iced coffees. You will have to lead by example, which won’t be a hardship.

Who wants an iced coffee? I’ve got lots to share.


  1. Sandi Crain says:

    The coffee sounds delicious and I am so glad you included the lesson part. Very entertaining story. Thanks for sharing it.

  2. Thanks for reducing the recipe. I’ve wanted to try it, but don’t have that kind of fridge space.
    What kind of container did you use for the cold brewing?

  3. Thanks for the recipe. I brewed the coffee overnight and had a yummy cup of iced coffee this morning. It was perfect.

  4. And let me tell you, these iced coffees are delicious!! Kristin graciously set up a campsite cafe for our weekend of cycling and running. Yum, yum, yum!

Share Your Homemade Thoughts