A summer classic: this iced coffee uses a hot-brew method for a smooth, quick iced coffee that’s ready in about 30 minutes — a refreshing caffeine kick!
I’m something of an iced coffee enthusiast and I love a cold cup any time of day. I try to keep it reasonable so I can still sleep, but when I make this at home it’s hard to resist — it’s easily the best iced coffee I’ve made.
I used to rely on fast-food iced coffee during college, but since I started making my own, I’ve preferred this version for flavor and simplicity. It dissolves better and comes together fast.
Hot-brew method
I hot-brew this iced coffee, similar to how I prepare quick iced tea. Hot brewing speeds things up, helps dissolve sugar and coffee evenly, and still yields a clean flavor. If you’re after convenience without sacrificing taste, this method is ideal.
I find the coffee and sweetener integrate more smoothly when dissolved in hot water first. After cooling, the final drink is crisp and well-balanced.
Ingredients
These components are simple and easy to scale up if you want to make multiple servings.
- Coffee: instant espresso powder works well for a quick concentrate.
- Sugar or preferred sweetener: add to taste. Use honey, maple syrup, or another sweetener if you prefer.
- Water: to dissolve the coffee and sugar, and to cool the brew.
- Cream or milk: use cream, half & half, regular milk, or a dairy-free alternative like oat or coconut milk.
- Ice: for serving.
How to make iced coffee (hot-brew method)
Follow these quick steps for a smooth iced coffee:
- Boil water. Use part hot and part cold water to make and cool the concentrate quickly.
- Dissolve coffee and sugar. Stir instant espresso powder and your chosen sweetener into the hot water until fully dissolved. Add the remaining cold water to bring the mixture toward room temperature. If it’s still warm, let it cool to room temperature or chill briefly.
- Assemble the drink. Fill a tall glass with ice, pour in the cooled coffee, and top with cream or milk. Serve immediately.
That’s it — a straightforward method that produces a well-balanced iced coffee in minutes.
Recipe card
Iced Coffee Recipe
- Author: Mimi
- Total Time: 10 minutes
- Yield: 1 (1 cup) serving
Description
A refreshing summer iced coffee made with a hot-brew method for quick dissolution and smooth flavor — ready in about 30 minutes.
Ingredients
- 1 & 1/4 cups water (divided)
- 1 teaspoon instant espresso powder (use more for a stronger brew)
- Sugar or preferred sweetener, to taste
- 1 cup ice cubes
- 2 tablespoons cream, milk, or half & half (cream recommended for richness)
Instructions
- In a small pot, heat 1/2 cup of the water until it boils. Pour the hot water into a heatproof bowl or cup and whisk in the instant espresso and sugar until fully dissolved.
- Add the remaining 3/4 cup cold water to cool the mixture. Let it reach room temperature, or chill briefly until cooled.
- Fill a tall glass with ice, pour in the cooled coffee, add cream or milk, stir, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Enjoy!