5 Spring Iced Coffee Recipes
Tip: The best iced coffees are made with a cold brew coffee concentrate. When you use a concentrate, the full coffee flavor still shines through all of the added ingredients and melting ice. See the bottom of this blog post - for a quick guide on making cold brew concentrate.
Lavender-Honey Iced Coffee
Iced Coffee Ingredients
1 1/2 to 2 tablespoons lavender-honey simple syrup (ingredients below)
1/3 cup coffee concentrate (recipe at bottom of this blog post)
1/3 cup milk
1/3 cup ice
Lavender-Honey Simple Syrup (Ingredients)
2 teaspoons fresh lavender flowers (if using dried, cut this to 1 teaspoon)
½ cup granulated sugar
½ cup water
½ cup honey
Lavender-Honey Simple Syrup (Instructions)
1. Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves.
2. Simmer an additional 5-7 minutes or until syrup coats the back of a spoon.
3. Remove from heat and let cool. If you prefer a smooth drink, strain out the lavender. Allow syrup to cool completely before using.
Source/Photo Cred
Fresh Mint Iced Coffee
Below, are additional ingredients, you may want to include when prepping your cold brew concentrate.
Fresh mint syrup (optional when prepping cold brew)
1 cup sugar (optional when prepping cold brew)
3/4 fresh mint leaves (optional when prepping cold brew)
1 vanilla bean, seeds scraped (optional when prepping cold brew)
Iced Coffee Ingredients
coffee ice cubes
2 1/2 tablespoons fresh mint syrup
8 ounces coffee concentrate
3 tablespoons milk, cream or sweetened condensed milk
fresh mint leaves for garnish
Mint Syrup (Instructions)
1. Add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan - heat over medium heat.
2. Whisk constantly until the sugar dissolves and mixture comes to a boil.
3. Reduce heat and let it cool.
4. Strain out the mint leaves and vanilla pod.
Source/Photo Cred
Sea Salt Cream Iced Coffee
Iced Coffee Ingredients
1 cup (240ml) whipping cream
1/2 teaspoon sea salt or kosher salt
4 cups (960ml) strong coffee, cooled
6-8 tablespoons (75-100g) sugar, or to taste (Or 3/4-1 cup [180-20ml] simple syrup)
Instructions
1. Whip the cream until slightly thickened and no large bubbles remain in the cream (don't whip it all the way to the soft peak stage).
2. Stir in the salt and set aside.
3. Sweeten the cooled coffee to taste using either sugar or simple syrup. It should be just sweet enough to balance the saltiness of the cream.
4. Pour the coffee into glasses over ice and spoon a couple of large spoonfuls of the salted cream on top.
Source/Photo Cred
Cardamom Rose Iced Coffee
Iced Coffee Ingredients
2 cups of coffee, chilled
⅔ cup of milk (recommended low or full-fat milk)
2 tablespoons cardamom pods, crushed
½ teaspoon rosewater
Ice cubes
Instructions
1. Make 2 cups of coffee by your favorite method. Chill until cold.
2. Using the back of a wooden spoon or mallet, crush the cardamom pods so they split open.
3. Add the cardamom and milk to a small saucepan and heat over low heat for 20 minutes, stirring occasionally.
4. Add the rosewater and continue to stir over the heat for another 5-10 minutes.
5. Strain and discard the cardamom pods from the milk.
6. Chill the milk until cold.
7. Add ice cubes to a coffee cup. Fill the cup ⅔ of the way with coffee, then the remainder with milk.
Source/Photo Cred
Chocolate Coconut Coffee Seltzer
Iced Coffee Ingredients
1 to 2 tablespoons chocolate syrup
1/4 cup coconut milk
1/4 cup cold brew coffee
2 to 3 ounces chilled club soda
ice
1 slice orange
Instructions
1. Combine the chocolate syrup and coconut milk in the bottom of a tall glass and stir until evenly combined.
2. Add ice to the top of the glass, top with the coffee, and stir.
3. Garnish with a slice of orange and top with club soda or seltzer water to your liking (we liked 2 to 3 ounces).
Source/Photo Cred
How To Make Cold Brew Coffee Concentrate (Yields approx. 4 iced coffees)
Ingredients
1 cup coarsely ground coffee
4 cups cold water
Instructions
1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
2. Let steep overnight, or for 8-16 hours.
3. After the coffee has steeped, use the plunger on the French Press to strain your coffee.
4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.
5. The coffee concentrate can be stored in the refrigerator for up to two weeks.
Tip
If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth.
Well, that's it coffee lovers! We hope you'll try and enjoy these spring flavored iced coffee recipes. Don't forget to let us know which one is your favorite, in the comments below.
Until next time, keep on sipping!