How To Make Vanilla Iced Coffee
Refreshing, creamy, lite and SO EASY to make that you’ll be wondering why you have been paying so much for a Starbucks Iced Vanilla Latte or a McDonald's Iced Vanilla Coffee! Just a few easy steps in how to make vanilla iced coffee and you’ll be brewing your iced coffee recipe in no time at all!
Servings: 1 servings
- 2 Cups Ice maybe more depending on your coffee cooling method.
- 1 ½ Cups Coffee cooled, fresh, maybe more or less depending on the size of your iced coffee cup.
- 2 Tbs Vanilla Syrup more or less depending on your preference.
- 3 Tbs Whole Milk more or less depending on preference.
Fill a tall drinking glass completely with ice. Fill glass half way with cooled coffee.
Add the vanilla syrup to the glass.
Fill to 1 inch below the glass rim with more cooled coffee.
Add the milk.
Stir and enjoy!
PRO TIP: For coffee that doesn’t water down as the ice melts, make ice cubes out of coffee to use for your iced coffee!
Ways to Cool Fresh Brewed Hot Coffee:
- Use fresh coffee for this recipe.
- If you know that you are going to be drinking iced coffee throughout the day, brew an extra pot in the morning and put it in a pitcher in the refrigerator for yourself to drink out of. Make sure to use fresh coffee each day.
- Not sure if you will be wanting some throughout the day? Then just brew one cup at a time (hello keurig users) and use the quick cool method of pouring over fresh ice in a mason jar and giving it a good shake.
- If you need your iced coffee sweeter than listed, do not simply add sugar to the cup.
- Melt sugar in an equal amount of water heated a little on the stove or in the microwave (only heat enough so that the sugar will dissolve).
- Use a quality whole milk for maximum creaminess in your coffee, but don’t use cream. It’s too thick and wants to cling to your lips when you drink it in a greasy type of film.
- This recipe requires quite a lot of ice if you are chilling your coffee by that method. Just be forewarned.
- Pour freshly brewed coffee into a large container (with a lid) of ice (work quickly so that the ice doesn’t all melt into your coffee). Put the lid on and give it a good shake for 10 seconds. Pour the coffee immediately into your iced coffee cup.
In the same vein, if you don’t have a container with a lid, prepare two large cups of ice. Pour the fresh coffee back and forth between the two cups 2-3 times to quickly cool the coffee and then pour over the ice you have prepared for your drink.
- Brew fresh coffee in the morning and place it right into the fridge. Use it for your iced coffee within 4 hours.
- Allow fresh coffee to cool slightly, pour it into a mason jar, put the lid on and place it into the freezer laying on it’s side (more surface area is exposed to the cold freezer this way). Pack a zip lock bag filled with ice cubes around the mason jar. Allow to cool in the freezer. DO NOT FORGET ABOUT IT! (ask me how I know). Check every 30 minutes until chilled.
Calories: 139kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 234mg | Sugar: 32g | Vitamin A: 73IU | Calcium: 65mg | Iron: 1mg