American
Iced Vanilla Milk Coffee
Chilled brewed coffee shaken with milk and vanilla over ice. It is a simple homemade iced coffee without specialty equipment.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 2
- Difficulty
- Easy
Why you’ll love it
- Uses regular brewed coffee cooled quickly with ice.
- Vanilla rounds out bitterness without needing flavored syrups from a cafe.
- Easy to adjust strength by changing the coffee-to-milk ratio.
- Ready faster than waiting on cold brew.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Brew coffee strong, then stir in sugar while still hot until dissolved.
- 2
Stir in cold water to start cooling the coffee.
- 3
Fill two glasses with ice.
- 4
Pour the sweetened coffee over the ice, dividing evenly.
- 5
Add milk and vanilla to each glass.
- 6
Stir well until cold and combined, then serve.
Pro tips
- Dissolve sugar in hot coffee so it does not sit at the bottom.
- Stronger brew holds up better once ice melts.
- Chill leftover plain coffee in the fridge for next time.
Easy substitutions
- milk
- oat milk
- sugar
- maple syrup
- vanilla extract
- 1/2 tsp almond extract
Storage and reheating
Storage
Store unsweetened brewed coffee in the fridge up to 3 days; mix with milk and ice when serving.
Reheating
Not intended for reheating. Drink cold over fresh ice.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 120
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 3 g
- Fiber
- 0 g
Budget friendly · Stovetop, No Cook · Vegetarian
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A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
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