There is a profound satisfaction in crafting the perfect chilled drink on a warm day. It’s more than just a beverage; it’s a small, deliberate ritual that punctuates the afternoon. For me, that ritual is making a glass of Iced Coffee With Milk. It’s a process I’ve refined over the years, moving beyond simply pouring hot coffee over ice – a method that, let’s be honest, often leads to a disappointing, watery drink. This recipe is the culmination of much trial and error, inspired by the wonderfully strong yet smooth iced lattes I enjoyed at a little café during a holiday in Barcelona.

What makes this method special is its focus on preserving the deep, robust flavour of the coffee. We’re not just cooling coffee down; we’re building a drink that is intensely flavourful from the first sip to the very last. The secret lies in a rich coffee concentrate and a few simple techniques that prevent dilution. The result is a creamy, refreshing, and genuinely satisfying iced coffee that rivals any you’d buy from a high-end coffee shop. It’s my go-to for a mid-afternoon pick-me-up or for serving to friends who pop over on a sunny weekend.

This is the ideal recipe for anyone who truly loves the taste of coffee and wants that flavour to shine, even when chilled. Whether you’re working from home and need a moment of caffeinated bliss or you’re relaxing in the garden with a good book, this Iced Coffee With Milk drink is a simple luxury you can easily make for yourself. It’s a small act of self-care that tastes absolutely wonderful.

Recipe Overview

This recipe guides you through creating a rich, creamy, and flavour-forward iced coffee that never tastes weak or diluted. By first creating a strong coffee concentrate (either hot-brewed or cold-brewed), we ensure the final drink has a deep, smooth coffee character that stands up to the milk and ice. I’ve found that the cold brew method yields a slightly less acidic and smoother result, but the hot-brewed concentrate is fantastic when you’re shorter on time.

• Prep Time: 5 minutes (plus chilling time)
• Cook Time: 5 minutes (for hot brew method)
• Total Time: 10 minutes (plus 1-2 hours chilling for hot brew, or 12-18 hours for cold brew)
• Servings: 1 large drink
• Difficulty: Easy

Why You’ll Love This Iced Coffee With Milk

• Genuine Coffee Flavour: This method ensures the coffee is the star. You get the nuanced, slightly bitter, and aromatic notes of your favourite beans, perfectly balanced by the creamy milk without being watered down.
• Ready in Under 5 Minutes: Once your coffee concentrate is chilled and ready in the fridge, assembling this beautiful drink takes just a few minutes, making it a brilliant and accessible daily treat.
• Flexible Recipe: You can completely customise it to your taste. Use whole milk for a luxurious texture, oat milk for a delicious dairy-free version, or almond milk for a nuttier profile. Adjust the sweetness exactly how you like it.
• Works Beautifully for Any Occasion: It’s a wonderful start to a busy morning, a revitalising boost during a mid-afternoon slump, or a relaxing weekend drink to sip in the garden after enjoying a light lunch like my Lemon Garlic Chicken.
• Family Tested: My husband, who is usually a black coffee purist, now requests this specific Iced Coffee With Milk on sunny weekends. He says it’s the only one that still tastes like proper coffee!

Iced Coffee With Milk

⏱️ 15 min prep  •  🍳 65 min cook  •  👥 2 servings

📌 Pin This Recipe

Ingredients You’ll Need

The quality of your ingredients, especially the coffee, will make all the difference here. I recommend using a good quality medium or dark roast coffee bean for a rich, full-bodied flavour. For this recipe, I often use Taylor’s of Harrogate Rich Italian ground coffee as it has lovely notes of chocolate and almond that work so well in a milk-based drink.

• 60g medium-to-coarsely ground dark roast coffee
• 250ml freshly boiled water (if using hot brew method)
• 250ml cold filtered water (if using cold brew method)
• 150-200ml whole milk (or milk of your choice)
• Ice cubes, enough to fill a tall glass
• For the Optional Simple Syrup:
• 100g granulated sugar
• 100ml water

Sara’s Tip: Make a larger batch of the coffee concentrate and store it in a sealed glass jar in the fridge. It will keep beautifully for up to a week, meaning you have the base for a perfect iced coffee ready to go at a moment’s notice.

How to Make Iced Coffee With Milk

We’ll start by making the coffee concentrate. I’ve included two methods below: a faster hot brew and a slower, smoother cold brew. The choice is yours! The assembly is the same for both.

1. Method 1: Hot Brew Concentrate. Place the 60g of ground coffee into a cafetière or filter machine. Pour over the 250ml of freshly boiled water. If using a cafetière, let it steep for 4-5 minutes before plunging. If using a filter machine, simply let it brew. The goal is to create a coffee that is roughly double the strength of your usual cup.
2. Method 2: Cold Brew Concentrate. In a large jar, combine the 60g of coarse ground coffee with 250ml of cold, filtered water. Give it a good stir to ensure all the grounds are saturated. Seal the jar and leave it on your counter or in the fridge to steep for 12 to 18 hours. I find that leaving it for around 15 hours gives a wonderfully smooth and strong result.
3. Strain and Chill Your Coffee. For the hot brew, pour the coffee into a heatproof jar or mug and let it cool to room temperature, then place it in the fridge to chill completely for at least 1-2 hours. For the cold brew, strain the mixture through a fine-mesh sieve lined with a coffee filter or muslin cloth to remove all the grounds. This concentrate is now ready to use or store.
4. Prepare the Simple Syrup (Optional). While the coffee chills, you can make the syrup. In a small saucepan, gently heat the 100g of sugar and 100ml of water, stirring until the sugar has completely dissolved. Don’t let it boil. Once clear, remove it from the heat and let it cool. This syrup mixes into cold drinks much better than granulated sugar.
5. Assemble Your Iced Coffee. Take a tall glass and fill it to the top with ice cubes. This is important – a full glass of ice melts slower, keeping your drink colder for longer with less dilution.
6. Pour and Mix. Pour about 125ml (or half) of your chilled coffee concentrate over the ice. Next, slowly pour in 150-200ml of milk. I love watching the coffee and milk swirl together; it always looks so appealing.
7. Sweeten and Serve. Add 1-2 teaspoons of your simple syrup, or more, to taste. Give the drink a good stir with a long spoon until everything is combined and chilled. Enjoy immediately!

Tips From My Kitchen

• Temperature Control is Key: Never pour hot or even warm coffee directly over ice. This is the cardinal sin of homemade iced coffee! The ice will melt instantly, leaving you with a weak, sad drink. Ensure your coffee concentrate is thoroughly chilled in the fridge first.
• The Secret Step: Coffee Ice Cubes. I learned that the best way to guarantee a flavourful drink to the very end is to make coffee ice cubes. Simply brew a standard pot of coffee, let it cool, and pour it into an ice cube tray. Use these instead of regular ice cubes. As they melt, they release more coffee flavour, not water.
• Make-Ahead Magic: Both the coffee concentrate and the simple syrup are brilliant for making in advance. The coffee concentrate lasts for a week in a sealed container in the fridge, and the simple syrup can last for up to a month. It makes daily preparation incredibly straightforward.
• Storage: Store your coffee concentrate in a clean, airtight glass jar or bottle in the refrigerator. This will protect it from absorbing any other fridge odours and keep it tasting fresh.

Equipment You’ll Need

• Cafetière, drip coffee maker, or a large glass jar with a lid
• Fine-mesh sieve and coffee filter/muslin (for cold brew)
• A tall glass for serving
• A long spoon for stirring
• Small saucepan (for simple syrup)

Delicious Variations to Try

Once you’ve mastered the basic Iced Coffee With Milk, it’s fun to experiment with other flavours. Here are a few of our favourites:

• Creamy Mocha Version: Before adding the coffee, squeeze a tablespoon of good-quality chocolate sauce into the bottom of your glass. The coffee and milk will mix with it as you stir for a rich, chocolatey treat.
• Vanilla or Caramel Iced Coffee: Add a teaspoon of vanilla extract or a tablespoon of caramel syrup along with your simple syrup for a coffee-shop-style flavoured iced latte.
• Spiced Iced Coffee: Add a pinch of ground cinnamon or nutmeg to your coffee grounds before brewing. It infuses the concentrate with a subtle, warming spice that is lovely with the creamy milk.

What to Serve With Iced Coffee With Milk

While this is a wonderful standalone drink, it also pairs beautifully with a little something on the side. It’s the perfect accompaniment to a lazy weekend breakfast or an afternoon treat.

• Breakfast Pastries: The creamy, slightly bitter coffee is a fantastic contrast to a buttery croissant or a sweet pain au chocolat.
• Chocolate Brownies: For a truly decadent afternoon pick-me-up, pair your iced coffee with a rich, fudgy brownie. The coffee cuts through the sweetness perfectly.
• A Light Lunch: This drink can be a refreshing end to a savoury meal. It works particularly well after something light and vibrant, like our popular Bruschetta Chicken.

Frequently Asked Questions

Iced Coffee With Milk

A refreshing and simple iced coffee made with either a hot or cold brew concentrate. This recipe is easily customizable with your choice of milk and sweetness level.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 servings

Course: Beverage

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

• 60 g medium-to-coarsely ground dark roast coffee
• 250 ml freshly boiled water if using hot brew method
• 250 ml cold filtered water if using cold brew method
• 150-200 ml whole milk or milk of your choice
• Ice cubes enough to fill a tall glass

For the Optional Simple Syrup

• 100 g granulated sugar
• 100 ml water

Method

 

1. Method 1: Hot Brew Concentrate. Place the 60g of ground coffee into a cafetière or filter machine. Pour over the 250ml of freshly boiled water. If using a cafetière, let it steep for 4-5 minutes before plunging. If using a filter machine, simply let it brew. The goal is to create a coffee that is roughly double the strength of your usual cup.
2. Method 2: Cold Brew Concentrate. In a large jar, combine the 60g of coarse ground coffee with 250ml of cold, filtered water. Give it a good stir to ensure all the grounds are saturated. Seal the jar and leave it on your counter or in the fridge to steep for 12 to 18 hours. I find that leaving it for around 15 hours gives a wonderfully smooth and strong result.
3. Strain and Chill Your Coffee. For the hot brew, pour the coffee into a heatproof jar or mug and let it cool to room temperature, then place it in the fridge to chill completely for at least 1-2 hours. For the cold brew, strain the mixture through a fine-mesh sieve lined with a coffee filter or muslin cloth to remove all the grounds. This concentrate is now ready to use or store.
4. Prepare the Simple Syrup (Optional). While the coffee chills, you can make the syrup. In a small saucepan, gently heat the 100g of sugar and 100ml of water, stirring until the sugar has completely dissolved. Don't let it boil. Once clear, remove it from the heat and let it cool. This syrup mixes into cold drinks much better than granulated sugar.
5. Assemble Your Iced Coffee. Take a tall glass and fill it to the top with ice cubes. This is important – a full glass of ice melts slower, keeping your drink colder for longer with less dilution.
6. Pour and Mix. Pour about 125ml (or half) of your chilled coffee concentrate over the ice. Next, slowly pour in 150-200ml of milk. I love watching the coffee and milk swirl together; it always looks so appealing.
7. Sweeten and Serve. Add 1-2 teaspoons of your simple syrup, or more, to taste. Give the drink a good stir with a long spoon until everything is combined and chilled. Enjoy immediately!

Notes

The coffee concentrate can be stored in a sealed container in the fridge for up to a week, ready for a quick iced coffee anytime. The cold brew method requires 12-18 hours of steeping.

I do hope you give this method for a truly fantastic Iced Coffee With Milk a try. Taking those few extra steps to create a quality coffee base makes all the difference, transforming a simple drink into a small, luxurious moment in your day. Let me know how you get on in the comments below – I’d love to hear if you tried any delicious variations! Enjoy your coffee.