Here’s how to make the BEST homemade iced coffee at a fraction of the price of a coffee shop! This recipe makes a big batch that is great for a party or keeping in the fridge so you can enjoy iced coffee every day.
Chasing an active 11-month-old around has me needing a lot of extra coffee lately. Not to mention he isn’t sleeping through the night yet…
When I want a second cup of coffee in the afternoon, iced coffee is always my first choice. Especially since summer is in full swing here in Florida.
I’ve been grabbing an iced coffee while I’m out and about a lot lately, so I wanted to save some money and try making a big batch of it at home.
That’s when I discovered the ingredient that makes the BEST homemade iced coffee.
Mmmmm…. this delicious ingredient is the key to my no churn ice cream recipes (like this Raspberry Swirl Chocolate No Churn Ice Cream).
Turns out, it’s also amazing as a combination creamer/sweetener for iced coffee. Add a splash of vanilla and you have a perfect drink!
To make a big batch of this iced coffee goodness, I started by brewing a pot of extra strong coffee. I refrigerated it overnight so it got nice and cold.
The next day, I mixed it the sweetened condensed milk and vanilla. Then I filled a cup with ice and poured in my coffee. It’s so easy!
You can customize the level of sweetness by adding more or less of the sweetened condensed milk. I don’t like my iced coffee to be overly sweet, and I like it to still have a strong coffee flavor.
Here's how to make the BEST homemade iced coffee at a fraction of the price of a coffee shop! This recipe makes a big batch that is great for a party or keeping in the fridge so you can enjoy iced coffee every day.
- 12 cups brewed coffee refrigerated until cold
- 1/3 cup of sweetened condensed milk or more if you want it sweeter
- 1 tbsp vanilla
Pour the vanilla into the coffee. Stir in the sweetened condensed milk (you may want to start with less than a 1/3 cup and slowly add more, tasting it until you reach your perfect level of sweetness. I don't like my iced coffee to be overly sweet, so 1/3 cup was perfect for me. You may want more or less).
Fill a cup with ice and pour the coffee mixture over the ice. Add a straw and drink immediately.
Store any extra coffee in the refrigerator for 2-3 days. You may need to stir it before pouring another cup.
Brew the coffee extra strong (add more coffee grounds than you usually would) for the best flavor.