How to make cold coffee at home

For one glass of cold coffee, dissolve 2 teaspoons of instant coffee in 2 tablespoons of warm water, let it cool, then add ice and 150 ml of cold milk. Sweeten to taste and stir. You need a spoon and a glass; a blender is optional.

The trick is to start with a concentrated coffee base. A full mug of weak coffee plus milk and melting ice usually tastes thin. This small, stronger base gives you room to adjust the drink without filling the glass with water.

What you’ll need

Makes: one glass. Hands-on time: about 5 minutes, plus a few minutes for cooling.

• 2 teaspoons instant coffee, or less for a milder drink
• 2 tablespoons warm water, about 30 ml
• 150 ml cold dairy milk or a milk alternative
• A handful of ice cubes
• 1–2 teaspoons sugar or simple syrup, optional
• A glass of around 300–350 ml and a spoon

Instant coffee is meant to dissolve. Ground coffee is different: brew and filter it first instead of stirring the grounds directly into this drink.

Step-by-step instructions

1. Make a strong coffee base

   Put the instant coffee in a heat-safe cup. Add the warm water and stir until the granules dissolve. If you are using granulated sugar, stir it in while the water is warm. Start with one teaspoon; you can add sweetness later.

2. Let the coffee cool

   Give the small amount of coffee a few minutes to cool. Do not pour very hot liquid into a chilled glass. For a quicker cool-down, stand the cup in a bowl of cool water, keeping the water out of the cup.

3. Add the ice and milk

   Put the ice in your serving glass. Pour in the cooled coffee, then add the cold milk. Leave enough space to stir. The milk may form swirls at first; stir until the color is even.

4. Taste before adding more

   If the drink is too strong, add a small splash of milk. If it needs sweetness, stir in a little syrup. For more coffee flavor, dissolve a small amount of extra instant coffee separately before adding it.

How to make it frothy

For a light foam, shake the cooled coffee and milk in a securely closed jar, then pour over ice. Leave some empty space in the jar. Never shake hot liquid in a sealed container.

For a blended version, use a blender rated for crushing ice. Blend the cooled coffee, milk, sweetener and a few ice cubes briefly. Too much ice can make the drink thick at first and watery as it melts.

Using brewed coffee instead

Replace the instant coffee and water with about 60 ml of strong brewed coffee or espresso that has cooled. Start with 120 ml of milk, taste, and add more if needed. Coffee strength varies, so the final balance matters more than matching every milliliter.

This recipe is iced coffee assembled from prepared coffee. Cold brew is a different method in which coffee grounds steep in cool water over a longer period.

Fixing common problems

• Watery coffee: cool the coffee before adding ice and use a concentrated base. Coffee ice cubes help preserve the flavor as they melt.
• Sugar at the bottom: dissolve it in the warm base or use simple sugar syrup.
• Too bitter: reduce the coffee slightly or add more milk. Adding lots of sugar can hide bitterness but also make the drink overly sweet.
• Not cold enough: start with refrigerated milk and cooled coffee instead of relying on ice to cool everything.

Serving and storage

Serve straight away for the best texture. Keep milk-based drinks refrigerated at 4°C/40°F or below. Discard a perishable drink left out for more than two hours, or one hour above 32°C/90°F. These limits follow FoodSafety.gov guidance.

Common questions

Can I make it without milk?

Yes. Replace the milk with cold water for iced black coffee, adjusting the quantity to taste. Unsweetened oat, soy or another milk alternative also works; check its ingredients if allergies matter.

Can I use decaf?

Yes. Decaffeinated instant coffee works with the same method. Adjust the amount for the flavor of your chosen coffee.

Do I need cream or ice cream?

No. Both are optional extras. Milk, coffee and ice are enough for an everyday cold coffee.