I do mine several ways. I do a cold brew or a hot one then chill it. I also do a frozen coffee. I will freeze coffee cubes then put them in my Ninja blender with milk or flavored creamer and a bit of cold coffee.

The one I am doing now is the easiest.
Just brew you coffee as usual add your sugar to taste and then cream, milk or coffee creamer of choice, chill. Just add ice cubes and you have it. Sometimes I will squeeze some caramel topping in it for more flavor. I have some recipes on the link below. Look in beverages.

Here is a link that might be useful: Our Recipes

I was taught how to make iced coffee by my MIL. She used coffee leftover from breakfast - added lots of sugar while it was still hot so the sugar dissolved. Put it in the refrigerator to cool. When ready to drink, pour over ice cubes and add milk or cream to lighten it up.

A good, frugal New England tradition unheard of by a young bride from Ohio back in the 70's lol!!

seagrass

I also use either left over breakfast coffee (but not so much since I now have a Senseo) or make coffee especially to serve iced....stronger than usual....mix with a teaspoon of sugar per cup, pour over ice and add whipping cream ( un whipped!) to taste.....and if you are feeling adventurous....a wee tot of Kahlua!
Years and years ago you used to be able to buy a coffee syrup....forget what it was called....but it was wonderful over ice cream or in iced coffee...like Kahlua without the alcohol.
Linda C

I don't drink much more than a couple cups of coffee a week, but when I do chances are they're iced. I love the iced coffee feature of my Keurig - you pour a 4oz serving over a bit of ice, mix until the ice is dissolved, add cream and sugar and top off with ice. (I usually make a double.) I'm not a huge fan of the Keurig in general, but for instant iced coffee I love it.

DH grew up drinking coffee syrup in his milk. We can still buy it in grocery stores here. It took me a very long time to acquire a taste for anything coffee-flavored that was cold. Then I discovered the key was sugar!

seagrass

You need a recipe? Pour coffee over ice. Simple.

I do make home made Frapocinos (sp.?) by mixing left over breakfast coffee with chocolate and milk. Sometimes I'll add a little amaretto when I'm feeling adventurous. .

When I was a kid, we were visiting relatves down in the Valley of Texas in the summertime. I was playing outside and feeling hot, ran up to my mother to get a sip of her ice tea, and blech! discovered it was ice coffee. It took me a long time to get over that. I've only just recently begun to appreciate cold coffee.

Sally

Pour coffee over ice. Simple.

Agreed - really the only rule is that it needs to be strong coffee. If you're pouring hot coffee over ice then it needs to be really strong, but even if you cool the coffee in the fridge first it benefits from being stronger than you normally like. Ice waters it down quickly and watery iced coffee is nasty IMO.

I love Starbuck's Iced Coffee - and this recipe comes pretty close to theirs:

Cold-Brewed Ice Coffee
Adapted from The New York Times

Yield: Two drinks

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Here is a link that might be useful: Smitten Kitchen Iced Coffee

We like our hot coffee very strong. I had a friend a long time ago who thought that meant I liked coffee that had sat warming in the pot for a long time. I said strong, not old. She didn't get that. For a 10-cup pot I use 1 and 1/4 cups of freshly ground coffee. We add sugar and cream and pour one cup each for breakfast. Then the pot goes into the refrigerator immediately and the rest we drink after it has chilled. Yums!

I use a Melita cone over a mug, add fresh ground coffee(double amount than for my morning cup and usually decaf), drizzle hot water through the filter, add sugar/sweetener to the brew, pour into a large glass filled with ice, then stir in a big sploosh of heavy cream. Sometimes I'll use hazelnut flavored coffee beans.

Y'all are making me want to use the gift I didn't remember from Jude. She gave me some awesome looking coffee. Hm. Maybe iced is the way to go! I'm about to be up the next six nights, another round of steroids. Which is cool cause then I can drink real coffee this week. Yea for that! Thanks!

No recipes.

I am very happy with a cup of cold coffee with a big scoop of coffee ice cream on top.

dcarch

This sounds good to me and I don't even drink coffee.

Here is a link that might be useful: The Pioneer Woman

That Pioneer Woman recipe looks like the route to me, except she doesn't dissovle the sugar. Simple syrup? Maybe. But her Vietnamese recipe at the end reminds me. Isn't there a recipe with coconut milk iced coffee? Seems Indian? Does this sound familiar to anyone? I slept only 5 hours last night, so I'm betting I'll be down to three hours tonight and then it'll be time for my Jude coffee!

So, do those of you that sweeten up your iced coffee add sugar to your hot coffee, or is it just iced coffee you like to drink sweet? I'm just wondering if that's the norm, and we're the odd ducks. DH has lamented that when traveling you can't buy unsweetened iced coffee. I have the same complaint about iced tea sold in cans or bottles. I quit buying it because it was always icky sweet.

However, that being said, coffee with ice cream sounds pretty yummy to me.

Sally

Yeah that ice cream sounded good to me, too!

Sally - Unlike iced tea, I've never seen iced coffee pre-sweetened. It's always made to order just like hot coffee. Iced coffee "concoctions" like Dunkin Donuts' frozen coffee coolatta (sp?) that's a different story. You get what you get.

When traveling I say go to McDonald's. They have good coffee and they make it to order. Just be careful if ordering cream and/or sugar - they KILL it unless you're very specific and insistant.

It's Thai iced coffee, not Indian. Anyone have a recipe?

I have a decently good coffee ice cream recipe, but could you post yours if you have one dcarch?

Starbuck's iced coffee isn't presweetened - you tell them if you want it sweetened and/or with milk/cream when you order it. They use simple syrup to sweeten so there's no issue with the sugar dissolving.

At home I make my own, but when I'm traveling I like Starbucks. I've heard that McDonald's is good too - I think I'll give them a try next time :-)

Hmm - in Canada (well BC at least) iced coffee from MacDonalds is like a fountain drink - it is not made to order and while I like a little sweetener in iced coffee (but not hot coffee) theirs is syrupy sweet to my taste. Too bad, because an extra large is only a $1.00 all summer long.
Jane

I drink hot coffee black, but iced I prefer sweet w/cream.
That PW recipe looks way better than what I do. I'll have to try it but on a smaller scale.

This a.m. I made a lot more coffee than I drink. In the afternoon, it was iced down. Hummm ... not my favorite, but it tasted different in a good way. Need to add some vanilla to it. That works!

I don't drink hot coffee sweetened either, but I do like a little bit when it's cold. The nicest thing about making it yourself is you can control the amount of sugar. The vanilla bean paste really helps add some flavor too, so I don't need a lot of sugar. I made this again, and bumped it back to 1 T. sugar for a XL iced coffee. That seems more like it to my taste. I'm more about getting a charge from the coffee than the sugar!

Here's iced coffee the Vietnamese ways:

Either strong black coffee poured over a tall glass of ice or 1-2 Tbn. of condensed milk (or to taste) mix well in 1 cup of strong coffee and add into a tall glass of ice.

Same as my recipe for hot coffee - black and robust only more so and on ice.

After reading this thread earlier today,
I had a right powerful craving for some good iced coffee.

But, I substituted with a nice sized helping of
Starbuck's Caramel Macchiato (sp??) ice cream.

It filled the bill quite nicely!

But I think I'm going to have to try Pioneer Woman's recipe,
The one with the Condensed milk. .. .
Sounds so-oo-o-o-o-o-ooo good!

Especially when the outside thermometer reads 105
Like it did this afternoon.

Rusty

Thanks for bringing up the topic! Never much of a fan, but after reading all the posts here and skimming Ree's blog, I gave it another try. Bought DH some ground coffee at Starbucks and asked for my "free" cuppa coffee, iced. I never drink their milky drinks, so the barrista suggested a bit of simple syrup with their chilled concentrate. It was still too bitter, so we diluted it and I added a bit of Equal, some cinnamon and a tiny bit of vanilla powder. Surprise, I liked it! I now have a low cal beverage choice when DH craves a frappucino!

Okay, I guess I'm thinking of the canned coffee drinks that are in the refrigerator section of gas station convenience stores. I know, not exactly iced coffee per say, but cold coffee, just the same. I suppose we could buy a generic cold drink, fill it with ice, and pour their coffee over it as iced coffee, or buy a cup of coffee and just add ice. They would work.

The vanilla idea is intriguing. I'll have to try it.

Sally

We normally drink a local brand, Peet's, selecting the Italian Roast (a lot stronger and more bitter than French Roast) and have it preground in a #2 grind, which is one small step above powder (Turkish). A standard drip grind is #6 and espresso is #4, for comparison.

We do a Melitta drip with Melitta woven filters, which make a much better brew than standard paper filters. For iced coffee, we do a double-strength brew: make our usual coffee, then immediately use it to pour through a fresh batch of grounds.

DH grew up in Hong Kong so he prefers the taste of sweetened condensed milk in iced tea and coffee drinks. If we make a large batch, we chill it in the frig for a few hours so that no ice cubes dilute it. But if we're desperate, a few ice cubes in a glass chill it quickly, and this brew is so strong, a 1/4 cup of water is barely noticeable in a tall glass.

Chocolate syrup is a nice addition, except you have to add extra for it to make any impact on what is basically a triple-strength espresso drink.

Unbelievably, my DH can drink this right before going to bed and drop off to sleep like a baby....yeah, I'm jealous of that!

When I worked in a Japanese restaurant years ago, the owners used to get good-quality instant coffee, mix a strong dose with just enough hot water to melt it and the sugar they added, and then fill the glass with ice and whole milk. It was wonderful when it was hot out and the kitchen an oven.

I'm not generally an instant coffee fan, but this method is still fast, easy, and great on camping trips using evap!