A summer drink classic. This iced coffee uses the hot brew method for the smoothest and quickest iced coffee, AND it’s ready within 30 minutes! Such a refreshing kick of caffeine!

I consider myself something of an iced coffee connoisseur. I could drink it morning, afternoon, and night if we threw self control out the window. But because I do appreciate being able to sleep at night, we keep it to a minimum around here…

That being said, trust me when I say this is the best iced coffee I’ve ever had and probably ever will have! And I’ve had quite a few iced coffees!

I practically lived off of McDonald’s iced coffee when I was finishing up my undergraduate degree. Since then, I’ve started making my own, and let me tell you, I am not looking back!

Hot brew method:

If you’ve made (or just read the post for) this iced tea recipe, you’ll know that I prefer to hot brew iced tea – and the same goes for iced coffee. In short, it’s just quicker and easier. And I’m allllll about quick and easy!

Plus the coffee and the sugar dissolve much more nicely in my opinion. Besides, I really don’t notice any real difference in flavor.

Iced coffee ingredients:

The ingredients are pretty straightforward here, and they’re all very easy to double, triple, quadruple, whatever you want!

To make iced coffee, you will need:

• coffee: duh! I used instant espresso powder
• sugar: I have a huge sweet tooth when it comes to coffee – like I’m the type of person who puts 8 packages of sugar in a small cup of coffee. THAT’S WHY, for your own good, I’m not listing an amount for the sugar in this recipe. You can put as much or as little as you like. You can even use other types of sweeteners like honey, maple syrup, etc. if you like
• water: to dissolve the coffee and sugar, and to dilute and cool the coffee
• cream: traditional in iced coffee, but you can use plain milk, half & half, or even , coconut milk (or other vegan/dairy free options)
• ice: it puts the ice in iced coffee

How to make iced coffee (hot brew method):

1. Boil water.
2. Dissolve coffee and sugar in boiled water. Pour cool water over it to speed up the cooling process. If it hasn’t cooled completely, set aside until it reaches room temperature, or chill until ready to use.
3. Assemble! Combine ice, coffee, and cream in a large glass. Serve right away!

That. Is. All. There. Is. To. It!!

Check out these other drink recipes!

• iced tea
• sparkling blueberry lemonade
• dalgona whipped coffee
• strawberry banana smoothie

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Iced Coffee Recipe

A summer drink classic. This iced coffee uses the hot brew method for the smoothest and quickest iced coffee, AND it's ready within 30 minutes! Such a refreshing kick of caffeine!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 (1 cup) serving

Ingredients

• 1 & 1/4 cups water, divided
• 1 teaspoon instant espresso powder (or more if you prefer a stronger coffee)
• sugar or your preferred sweetener, to taste
• 1 cup ice cubes
• 2 tablespoons cream, milk, or half & half (I used cream)

Instructions

• In a small pot, pour 1/2 a cup of your water. Bring to a boil over high heat. Once boiled, pour into a heat safe bowl or cup, and whisk in the coffee and sugar until fully dissolved.
• Pour in the remaining 3/4 cup of cold water to cool down the coffee mixture. It should be cooled to room temperature after the addition of the cold water, but if not, set aside to cool completely or chill until ready to use.
• In a tall glass, combine ice, cooled coffee, and cream. Serve immediately!

Enjoy!