It’s easy to make it at home, especially if you brew coffee ahead of time and refrigerate it until ready to use. I love coffee. It’s not just the caffeine boost - I often choose decaf. I enjoy the rich flavor and wonderful aroma. I also like the social aspect of chatting with friends or family over a cup of coffee or meeting at a trendy coffee place. But when summer arrives, especially here in Tennessee, drinking a hot cup of coffee loses appeal. That’s when iced coffee (and iced tea) comes to the rescue! It enables me to enjoy coffee while staying cool.
Ingredients
Instructions
Recipe Card
Ice. You’ll need enough ice cubes to fill a 12-ounce glass. That’s typically about 4-6 ice cubes. Coffee. You’ll need 8 ounces (1 cup) of coffee. You can use any type of coffee you like: brewed coffee, French press, Espresso, Nespresso, or even instant coffee if that’s your thing. I like to use Nespresso, so I make two long shots. Combined, they make about 8 ounces of coffee. Needless to say, the type of sweetener you use will affect the nutrition info.
Type of coffee: Brewed, French press, espresso. Type of creamer: Heavy cream, half-and-half, whole milk, coconut milk, oat milk, nondairy creamer. Different flavors: Cocoa powder, cinnamon, vanilla extract, or almond extract. Different sweeteners: Sugar, brown sugar, honey, maple syrup, sugar-free syrup, or stevia.
Make your coffee and let it cool. I usually put it in the freezer for about 30 minutes. Fill a 12-ounce glass with 4-6 ice cubes. Pour the chilled coffee into the glass. Stir and serve. I like to use a wooden chopstick for stirring. To make it extra indulgent, top it with whipped cream (this keto whipped cream is great) and even add chocolate shavings.
