It’s a yearly conundrum. You need your coffee, there’s no question about it, but it’s hot as blue blazes outside. You can barely muster up the courage to fire up the microwave, much less directly ingest a steaming beverage. We’re with you.
But let’s forget all those failed iced coffee attempts at home and let’s rein in your Starbucks habit. These are the recipes that will carry you through to cooler temps.
Honey Cinnamon Iced Latte
The Ingredients:
For the honey cinnamon simple syrup:
- 3/4 cup water
- 3/4 cup honey
- 3 cinnamon sticks
- 1 1/2 tsp vanilla extract
For serving:
- ice cubes
- cold brew coffee concentrate
- whole milk (or another milk, half and half, etc.)
- sprinkle of ground cinnamon
The Process:
To make the simple syrup, add the water, honey and cinnamon sticks to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the honey has completely dissolved into the water. Let the mixture just come to a boil, then turn down the heat and let simmer gently for five minutes. Remove from the heat and stir in the vanilla extract. Let the mixture cool completely, then remove and discard the cinnamon sticks. Store the syrup in the refrigerator until ready to use.
To serve, add some ice cubes to a serving glass and pour in the cold brew coffee. Add the desired amount of milk and honey cinnamon simple syrup, then mix to combine. Sprinkle the top with a touch of cinnamon. Serve immediately.
Pro tip from the author: “For my perfect ratio for this iced latte, I use 3/4 cup of the cold brew concentrate, 1/4 to 1/3 cup whole milk and 1 tablespoon of the simple syrup! But really this is all about your own preferences!”
Iced Caramel Macchiato
The Ingredients:
- 1/2 cup milk
- 1/2 cup International Delight Caramel Macchiato
- 1/4 cup strong coffee
- 1 tsp vanilla syrup (found in the coffee aisle)
- 1 tbsp caramel ice cream topping
- ice
The Process:
Fill tall glass about 2/3 full of ice. Pour in milk, creamer, coffee and then vanilla syrup—in that order. Drizzle with caramel topping.
Thai Iced Coffee
via Steamy Kitchen
The Ingredients:
- 4 cups double-strength brewed coffee
- 2 cups half and half or cream
- 3 tablespoons granulated sugar (add more to taste)
- 3 cardamom pods (or 1/4 teaspoon ground cardamom)
- 1/4 teaspoon almond extract
- ice
The Process:
The first step is to smash the cardamom pods to release flavor and aroma. Place the pods on a cutting board and with a heavy chef’s knife, use the bottom of the handle to smash the pod.
In a saucepan over medium heat, bring half and half or cream, sugar and cardamom pods to a simmer, turn off the heat and allow to steep for 15 minutes. Remove the cardamom pods, and then add the almond extract.
Fill four tall glasses to the brim with ice. Divide the flavored half-and-half or cream between each of the glasses, then slowly pour the coffee into each glass. Serves four, obviously.
Skinny Iced Mocha
via Kleinworth & Co.
The Ingredients:
- 7 oz non-fat milk
- 1 oz espresso, room temperature
- 1 tbsp bittersweet chocolate mocha sauce
- ice
The Process:
Pack a glass full of ice. Add milk, then espresso, then mocha sauce—in that order. Stir and serve immediately.
Nutella Iced Coffee
via Plateful
The Ingredients:
- 4 tbsp Nutella
- 2 cups chilled milk (author used low fat)
- 3 tbsp condensed milk
- 2 tsp instant coffee powder (author used Nestle)
- 3 tsp vanilla essence
- 3 tsp sugar, or to taste
- 1/2 cup ice cubes
The Process:
Combine all ingredients in a blender and blend until smooth and frothy. Pour into glasses and dust lightly with ground coffee, if you like. Serves four.