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Creamy Vanilla Iced Coffee

Creamy Vanilla Iced Coffee
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Creamy Vanilla Iced Coffee

Creamy Vanilla Iced Coffee

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A smooth, creamy iced coffee with bold coffee flavor, cold milk, vanilla, and adjustable sweetness. The key is starting with strong coffee so the finished drink stays rich and flavorful after milk and ice are added. No blender, espresso machine, or special equipment is required.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 large glasses
Course: Drinks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Iced Coffee
  • 1 cup strong brewed coffee (240 mL; completely cooled and preferably brewed about twice as strong as normal)
  • 1 cup cold milk (240 mL; any kind)
  • 1 tsp vanilla extract (5 mL)
  • 2-4 Tbsp simple syrup (30-60 mL; to taste)
  • about 2 cups ice (enough to fill 2 tall glasses)
Quick Simple Syrup
  • 1/4 cup sugar (50 g)
  • 1/4 cup hot water (60 mL)

Equipment

  • Coffee maker or preferred coffee brewing method
  • Measuring cup or pitcher
  • Measuring cups and spoons
  • 2 tall glasses
  • Spoon

Method
 

  1. Brew the coffee. Prepare 1 cup (240 mL) strong coffee. It should taste stronger than you would normally drink it hot because milk and ice will dilute it.
  2. Cool completely. Let the coffee cool, preferably in the refrigerator. Avoid pouring piping-hot regular coffee over a full glass of ice because it will melt the ice and weaken the drink.
  3. Fill the glasses. Fill 2 tall glasses generously with ice.
  4. Mix the coffee base. In a measuring jug or pitcher, combine the cooled strong coffee, cold milk, vanilla, and 2 Tbsp (30 mL) simple syrup. Stir well.
  5. Taste before adding more sweetener. Taste the mixture. If you want it sweeter, add more simple syrup 1 Tbsp (15 mL) at a time, up to about 4 Tbsp total.
  6. Pour. Divide the coffee mixture evenly between the two ice-filled glasses.
  7. Stir and serve. Give each glass a quick stir and serve immediately.

Notes

Milk Options
Use whole milk, 2% milk, skim milk, almond milk, oat milk, soy milk, or another non-dairy milk. For the creamiest result, choose a milk with some body rather than an especially thin milk.
Simple Syrup
Stir the sugar and hot water together until completely dissolved, then cool. Store extra syrup covered in the refrigerator.
Ways to Make the Strong Coffee
  • Regular coffee maker: Use about twice your normal amount of ground coffee for the same amount of water. Brew 1 cup / 240 mL and cool completely.
  • Keurig or pod machine: Use the Strong setting if available and/or choose a smaller cup size so the coffee is concentrated rather than weak.
  • Cold brew: Use 1 cup (240 mL) cold-brew concentrate. This works especially well because it is already cold and smooth.
  • Espresso: Use enough espresso to give the finished drink a bold coffee flavor, then let it cool briefly before assembling.
Flavor and Texture
The finished drink should be noticeably coffee-flavored, creamy, cold, lightly vanilla flavored, sweet enough for your preference, and not watery.
Optional Variations
  • Mocha: Add 1-2 Tbsp chocolate syrup.
  • Caramel: Add 1-2 Tbsp caramel syrup and reduce the plain simple syrup accordingly.
  • Cinnamon Vanilla: Add a small pinch of cinnamon with the vanilla.
  • Extra-Creamy: Replace part of the milk with a small amount of cream or half-and-half.
  • Cold Foam: Froth a little cold milk and spoon it over the finished coffee.
Make Ahead
Brew the strong coffee ahead of time and refrigerate it in a covered container. For easy mornings, keep cooled strong coffee ready and assemble the drink when needed.
Coffee Ice Cubes – Optional
Freeze leftover coffee in an ice-cube tray and use those cubes instead of regular ice. As they melt, they add coffee instead of water.
Storage
Keep brewed coffee refrigerated in a covered container. Once mixed with milk, keep the drink refrigerated and do not leave it sitting at room temperature. For best flavor, assemble the iced coffee when you are ready to drink it rather than storing completed glasses.

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