There are three things that iced coffee should be: strong, bracingly cold, and in your hand as soon as possible. Unfortunately, it can also be expensive, so we're big fans of DIY cold brew coffee. It couldn't be easier to make (really, the process is about 90% hands-off), and as a bonus, it's ready and waiting in your fridge for when you need it most. Here are 10 ways to make a great thing even better, from frothy coconut milk to cinnamon simple syrup.
Granulated sugar won't dissolve properly in any cold liquid, coffee included. Beat the system by making a big batch of simple syrup and using that to sweeten your iced coffee. Add a cinnamon stick to the syrup as it cooks and strain it out before cooling. Other complementary flavors to infuse include: cardamom, nutmeg, and rosemary. Allie Caran, head of education at Toby's Estate in Brooklyn, says that lavender and a combination of basil and mint are also refreshing (and summer-friendly) options.
That can of coconut milk can do a lot more than fill out your curry. It adds a sweetness and ultra-rich texture to iced coffee. Keep it in the fridge before adding, so your beverage stays frosty. Full-fat coconut milk will yield the best results.
"Mix cold brew concentrate with equal parts coconut water. It tastes like chocolate milk!" says Solomon Olmstead, a barista at New York City's Café Grumpy.
Cold brew coffee is strong by nature, which makes it ideal for pouring over ice. But if you prefer things on the even stronger side, freeze extra coffee into cubes and use those to keep your cool.
Or, suggests Eden Abramowicz, retail buyer for L.A.-based Intelligentsia Coffee, add one gigantic (water) cube, like you would to a glass of whiskey. (You can buy ice molds specific for this). The mega cube will chill the coffee without melting so fast that it dilutes the brew.
Pour your cold coffee into a cocktail shaker with ice cubes and simple syrup and let 'er rip. Really put some muscle into it, then pour it into a glass. It'll be frothy with a creamy texture, despite having zero dairy.
Want to instantly change your coffee's flavor profile? Switch up the beans you're brewing. Ethiopian or Kenyan beans have lighter, more acidic notes, says Intelligentsia's Abramowicz: "They make for a citrusy, floral coffee that's great for summer." But, says Caran, if you're going to combine your coffee with creamy dairy products, it's better to use beans with a deeper profile, like Brazilian Samambaia.
Almond milk is a common substitute for dairy milk, but why stop there? Abramowicz is a big fan of a macadamia-almond blend, which is creamy, sweet, and a perfect match for coffee. Other nut milks worth seeking out: cashew and Brazil, or Brazil-almond blend.
We love hearing these three words: Vietnamese. Iced. Coffee.
Love affogato, the adult equivalent of an ice cream sundae? Instead of pouring fresh hot espresso over your ice cream, combine cold brew and a scoop or two of vanilla ice cream in a tall glass. Caran of Toby's Estate advocates taking things a step further by blending coffee, ice cream, and a splash of cream for a potent milkshake. Straws in!
The folks over at Everyman Espresso serve up a dangerously delicious Espresso Old Fashioned by shaking up coffee with simple syrup and bitters. It's even garnished with a lemon peel, like the traditional cocktail. Sipping after 5 p.m.? Go ahead, add a shot of Bourbon.
While we're discussing ways to make coffee more like cocktails… A rim made from raw sugar will sweeten your drink and make you feel fancy. It goes without saying: Leave the salt rim for margarita night.
Coffee and tonic water? It's not as crazy as it sounds. This concoction combines cold brew, tonic, and something sweet. But that sweet hit doesn't have to come from sugar—maraschino cherries are traditional, and some cafés, like Raleigh's Jubala Coffee, are even experimenting with ingredients like pomegranate molasses.