11 Ways to Make Your Morning Iced Coffee Even Better
One of the best things about warmer weather: iced coffee. (And barbecues, of course.) But before you go wild on seasonal latte concoctions from your corner coffee shop, consider brewing at home. Better for your wallet, a heck of a lot healthier and super fun to make, these 11 iced coffee recipes will keep you happily sipping—and buzzing—all summer long.
Anyone who’s had the pleasure of tasting a mint mojito coffee from Philz Coffee knows how brilliantly mint, cream and coffee blend together. Refreshing, slightly sweet and totally customizable, it’s the perfect afternoon pick-me-up. This coffee skips the refined sugar, offers multiple options for creamer (including Paleo and keto options!) and keeps things simple with only five ingredients. As much as we enjoy Philz—and thank them for their minty inspiration—we’re thrilled we can enjoy mint mojito iced coffee any time, anywhere.
While most coffee shops would likely opt for a lavender syrup, this recipe infuses coconut milk with the fresh purple flower by simmering them together for 15 minutes. The result: a soothing, lightly flavored milk that’s as dreamy in coffee as it is solo. If you like a little sweetness, add a touch of honey (our personal favorite), maple syrup or coconut sugar to the milk while it’s infusing so the sweetener blends seamlessly.
Traditional Thai iced coffee is delicious, but it’s often overloaded with sugar—in fact, it’s often too sweet for many people to drink! This recipe takes the best of Thai iced coffee flavor—espresso, cardamom, cinnamon, nutmeg and, yes, some cream—and ditches the syrupy sweetness that’s often found in coffee shops. How it stays extra creamy and extra delicious: vanilla (or almond) extract and coconut cream.
One of our favorite coffee tricks: making cold brew ice cubes. That way, you don’t have to worry about a watered down drink and can maximize the coffee and cream. This recipe keeps things minimal with almond milk poured over the cold brew cubes, but we love spicing things up various nut milks (hazelnut is incredible), vanilla or peppermint extract, or adding a dash of cinnamon to the coffee while it’s brewing pre-freeze.
A caramel iced latte that’s Paleo and vegan? No way! Even better: Making the caramel sauce is pretty darn easy. Simply stir together coconut sugar, unsweetened vanilla almond milk, ghee and vanilla extract; bring to a boil; reduce the heat; and simmer until the color darkens (about five minutes). Once cool, it’ll get nice and thick, giving your iced coffee that ultra luxurious look as the caramel slowly oozes down the side of your glass. Since it takes about two hours to chill, we recommend making the caramel in advance so your morning is fuss-free.
Worried that homemade iced coffee takes way longer to make than ordering from your favorite barista? We say skip those a.m. coffee shop lines and dedicate five minutes to this perfectly spiced and slightly creamy iced cinnamon macchiato. Though the recipe creator takes it up a notch with a small scoop of caramel ice cream on top, it’s still tasty with just almond milk, ice cubes, a sprinkle of cinnamon and fresh espresso.
If you’re a sucker for blended coffee—aka coffee milkshakes—you’ll love this sweet cream iced coffee. Coconut milk, maple syrup, vanilla extract and vanilla bean combine to create a Paleo-friendly sweet cream, which is then brewed with cold brew, collagen peptides (a protein that’s believed to decrease wrinkles and joint pain), and poured over ice. Though the jury’s still out on collagen, this drink is pretty darn good. That said, feel free to skip it, as it tastes just as great without it.
It’s hard to beat homemade nut milk—which is why we’re such proponents of a little DIY. This homemade version blends almond and cashews, bringing the best of both flavors into a single glass. Since making the milk from scratch does take a bit of time—mainly pre-soaking the nuts—we recommend preparing on the weekend and using it to enjoy maple-infused lattes all week long.
Sometimes iced coffee tastes a little bland. Perhaps the coffee wasn’t steeped long enough, or it was mixed with too much ice, or the coffee beans didn’t pack enough punch. A foolproof solution: espresso.
While not everyone has access to a Nespresso machine, instant espresso powder can be a pretty awesome stand-in. To make sure it blends seamlessly with the honey, add the sweetener when the espresso is hot. Then dump the bittersweet caffeine boost over ice and milk (a clever combo of skim milk and half-and-half), sweeten with vanilla extract and enjoy.
Nutty, creamy, delicious. While horchata’s flavor profile may be consistent, the ingredients for the Mexican, Puerto Rican and Central American drink can vary. While classically made with milk, this recipe uses canned coconut milk, rice, almonds, cinnamon, vanilla bean paste, coconut extract and a touch of sugar to create a dairy-free but still extra-decadent tasting alternative.
But don’t let the ingredient list scare you: To make the horchata, all you have to do is quickly blend the ingredients. And to make the horchata iced coffee, you simply pour cold brew and the homemade, spiced milk and rice blend over ice cubes.
Looking for the ultimate pre-workout snack? This recipe combines two of our favorite exercise energizers—coffee and banana—to create the ultimate boost. Add a teaspoon of your favorite adaptogen (we love ashwagandha) to turbocharge the drink or add cacao and a dash of maple syrup for a makeshift nana mocha. Great blended or served over ice, this recipe is ideal for those who aren’t crazy about breakfast but like having a lil’ something.
This article originally appeared on Greatist.
Please check your inbox to verify your email address.