Iced coffee
How to make iced coffee at home that isn't watery: double-strength hot coffee poured straight over ice, with simple syrup and milk to taste.
- Prep
- 4 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 90 kcal
Ingredients
Method
Boil the kettle. Make the simple syrup: stir the sugar and 1 tbsp water in a small cup and microwave for 20 seconds, then stir until clear.
Brew the coffee double strength, with the 20 g coffee and only 180 ml hot water. French press: steep 4 minutes, then plunge. Pour-over: pour slowly over about 3 minutes. Drip machine: use your usual amount of coffee with half the water. Instant: stir the powder into the hot water until dissolved.
Fill a tall glass to the top with ice. Pour the hot coffee straight over the ice and stir for 20 seconds. The ice melts just enough to bring it back to normal strength and chill it right down.
Top up with fresh ice so the glass is full again, then stir in the simple syrup and pour over the cold milk. Taste and add more syrup or milk as you like.
Tips
- Brewing at double strength is the whole trick. Normal-strength coffee over ice tastes thin because the melting ice dilutes it by about a third.
- Freeze leftover coffee in an ice cube tray and use coffee ice cubes next time, so the drink never gets watery as you sip it.
- Make a batch of double-strength coffee, cool it and keep it in a covered jar in the fridge for up to 3 days, then just pour over ice.
