In the Kitchen

These Homemade Iced Coffee Flavors Will Sweeten Your Day

No matter what your general coffee preferences may be, when temperatures spike in the summer, you can’t walk two steps without seeing someone with an iced coffee—or cold brew—in hand. Either you’re jealous, or you’re also drinking one (hopefully the latter). Iced coffee and cold brew are actually quite different, though. Typical iced is prepared by simply chilling brewed hot coffee in the refrigerator, and then pouring the good stuff over ice. Cold brew, on the other hand, is created by soaking grounds in water for 12–24 hours in the refrigerator, then straining the grains using a fine mesh sieve. What the two coffees share: a cult following amongst all caffeine lovers looking to cool off and get their caffeine fix in one, smooth sip. (We also have friends who drink cold brew year round—they’re a little crazy, but we understand it.)

While both options are delicious their own, let’s amp things up a bit. Just like you love to dress up your winter lattes with chocolate or pumpkin spice (aka the PSL), your iced coffees are about to get just as sweet. All you need to get started is a cup or two of cold brew.

Minty fresh

If you’re a fan of mint chip ice cream or like to keep things extra refreshing, this flavor is for you.

1 cup water
1 cup sugar
handful fresh mint leaves
1/2 teaspoon vanilla extract
cold brew concentrate
milk of choice

Add the water, sugar, mint and vanilla to a saucepan and bring to a boil over medium heat, whisking frequently until the sugar dissolves. Once boiling, turn off the heat and let the syrup cool. Once cool, strain out the mint leaves. Mix the syrup with the cold brew concentrate and milk of choice, and pour over ice.

The syrup will keep up to a week, covered in the refrigerator.


Coconut is a popular ingredient in many classic summer cocktails (like the Piña Colada), so why not add the sweet, tropical flavor to your next batch of brew?

1/2 can coconut milk
1/2 teaspoon vanilla extract
honey or vanilla stevia to taste
sea salt to taste, optional

Blend all ingredients together until well combined. Use in coffee as desired. ​

Time for Nutella

This is basically an iced mocha 2.0, using everyone’s favorite chocolate hazelnut spread in place of standard chocolate syrup. Because making Nutella part of your morning routine is always a good idea.

1 cup milk
3 tablespoons Nutella
1/2 teaspoon vanilla extract
Cold brew concentrate

Add the milk, Nutella, and vanilla extract to the blender. Blend on high until the mixture is smooth, with no lumps. Combine the Nutella mixture with the cold brew concentrate, and pour over ice.


Bonus: coffee ice cubes

When you drink iced coffee with regular ice cubes, the melting eventually dilutes your strong drink. To keep your iced coffee as strong as you need it to be, try making these genius iced coffee cubes. As they melt, your coffee only gets stronger. Mmm.

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