Iced coffee, is there anything I crave more everyday on a hot summer’s day? Nope. I LOVE my coffee, but after 9am it is just too hot to be pounding back hot drinks. I used to make the almost daily trek to Starbucks to get my fix in the iced form, but it can get expensive quick. I’ve since learned how to make iced coffee at home so I can save money AND drink more coffee. That is what I call a win-win ;)
Now, making iced coffee at home may seem like a silly thing to post about, because isn’t it just coffee and ice? Yes and no. There is definitely some technique required unless you want to end up with a cup full of watery, lukewarm coffee or, better yet, a cup of unsweetened iced coffee with a whole bunch of sugar granules stuck on the bottom or being sucked up your straw. Don’t worry, young padawan. I will teach you my ways! Keep reading to learn how to make iced coffee at home!
You can use a Keurig (or other brewing system) OR a regular coffee pot to make iced coffee at home. I used to love using my Keurig K-Cafe because it brews espresso shots as opposed to a whole cup of coffee, but these days I just use instant coffee (this one is the best) because I don’t have a Keurig anymore.
Step 1 – Get a coffee mug out and add however much sugar you like in your iced coffee. Note that the very first thing that you must do is ADD THE SUGAR FIRST. It definitely slips the mind every now and then, but you will pay the price if you don’t. Sugar won’t dissolve in a cold drink, so make sure you are adding the sugar while the coffee is still hot- or else you end up with granules being sucked up your straw. It’s gross, you don’t want that.
Step 2 – Brew your espresso shot, or brew a small cup of coffee, or pour in however much coffee you want in your drink from your coffee pot, or mix the regular amount of instant coffee you’d use in a cup with 1/4 of a coffee mug of hot water. If you are brewing an espresso shot, small cup or are using instant coffee, once you’ve stirred your coffee to make sure all the sugar is dissolved, you will probably want to add a bit of cold water to assist in the cooling process and to make your drink not so strong. Don’t do this if you have poured your coffee straight from the coffee pot as you’ll water it down too much (you can cool your coffee down a bit by placing it in the fridge for a while). Don’t add so much water that your mug ends up completely full, because it probably won’t all fit in your tumbler with all the ice and milk.
Step 3 – Fill a tumbler with ice, a little less than 3/4 full. I most often will use a Starbucks grande sized tumbler (because it’s the perfect size AND I’m almost positive that something tastes better if I drink it out of this, haha).
Step 4 – Pour your drink over the ice and quickly fill any extra space in your tumbler with milk (I say quickly because you want your coffee to cool as fast as possible for minimal ice melting). Mix up your drink with your straw, screw on the lid and you are good to go! Enjoy!
Key points: sugar needs to go in your coffee BEFORE anything gets cold, and you need to cool down your coffee a bit (whether by letting it sit in the fridge for a bit or by adding a bit of cold water to your already dissolved/sweetened coffee) before pouring over the ice or the ice will melt and you’ll have a big cup of watery coffee. If you can manage those two things, you’re going to be an excellent iced coffee maker!
Make sure you pin the very top image in case you need to come back to this post. I hope this helped you learn how to make iced coffee at home, and if all else fails… go to Starbucks!