Instant Coffee Iced Coffee Recipe Brew
There’s a particular magic to that first sip of iced coffee on a warm day. It’s the moment the rich, bitter coffee notes meet the cool, creamy milk, instantly refreshing your senses. For years, I thought this little luxury was reserved for coffee shop visits, with their fancy machines and mysterious techniques. But I discovered that you can create an absolutely spectacular iced coffee at home, using nothing more than a humble jar of instant coffee. This isn’t just a passable substitute; it’s a genuinely delicious, velvety smooth drink that has become my go-to afternoon pick-me-up.
This Instant Coffee Iced Coffee Recipe is the result of much testing in my own kitchen, tweaking ratios until I found the perfect balance. It’s not just about dissolving some granules in cold milk – that often leads to a thin, disappointing drink. The secret we’ll use is creating a rich, frothy coffee concentrate first. This small step transforms the entire experience, giving you a drink with a deep, robust flavour and a wonderfully luxurious texture that punches well above its weight. Friends always ask me for this recipe after trying it at garden parties; they can never believe it starts with simple instant coffee.
It’s the ideal solution for those days when you’re craving a refreshing cold brew but don’t have the time or patience for the 12-hour steeping process. This comes together in about five minutes, making it brilliant for busy mornings, a quick break from working at home, or whenever you need a moment of caffeinated bliss. It’s a simple pleasure, but one that always feels like a special treat.
Recipe Overview
This recipe transforms standard instant coffee into a rich, frothy, and intensely flavourful iced drink that rivals anything from a high-street café. We achieve this by whipping the coffee with a touch of sugar and hot water to create a velvety foam, which then blends beautifully with cold milk and ice. During testing, I found that using water that’s hot but not boiling (around 80°C) is key—it dissolves the coffee perfectly without scorching it, which can create a bitter aftertaste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 1 person (easily doubled or tripled)
- Difficulty: Easy
Why You’ll Love This Instant Coffee Iced Coffee Recipe
- Genuine Flavour: By creating a whipped coffee base, we unlock a deep, smooth coffee taste that isn’t watery or weak. It has a lovely roasted character that stands up beautifully to the cold milk and ice.
- Ready in 5 Minutes: From start to finish, this refreshing drink is in your hand in about five minutes flat. It’s the ultimate solution when you need a caffeine fix without any fuss or waiting around.
- Flexible Recipe: This is a brilliant blueprint for your own creations. You can use any type of milk (oat milk works exceptionally well for a creamy, dairy-free version), adjust the sweetness to your liking, or add a splash of vanilla extract or caramel syrup for a personal touch.
- Great for On-the-Go Mornings: When you’re rushing out of the door, this is a lifesaver. You can whip it up in a travel cup and have your caffeine sorted for the commute, saving you both time and money.
- Family Tested: My older kids and their friends absolutely devour this every time I make it, especially during the summer holidays. It’s one of those recipes that always gets compliments and requests for the “secret”.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You likely have everything you need already. For the coffee, I prefer a good quality micro-ground or finely milled instant coffee, like Nescafé Azera or a similar brand. The finer granules dissolve more easily and create a smoother, more velvety foam.
- 2 tsp instant coffee granules
- 2 tsp granulated sugar (or to taste)
- 2 tbsp hot water (not boiling)
- 180-200ml cold milk of your choice (whole, semi-skimmed, oat, almond, etc.)
- A generous handful of ice cubes
- Optional for flavour:
- 1/4 tsp vanilla extract
- 1 tbsp caramel or chocolate syrup
- A light dusting of cocoa powder or cinnamon for garnish
Ashley’s Tip: Don’t be tempted to skip the sugar, even if you prefer your coffee unsweetened. It plays a crucial role in stabilising the foam, helping to create that thick, whipped texture. You can always reduce the amount, but even half a teaspoon makes a noticeable difference to the froth.
How to Make this Instant Coffee Iced Coffee Recipe
The process is straightforward and relies on one key technique: whipping the coffee. This aerates the mixture, creating a light, stable foam that is the foundation of the drink. You can use a small electric milk frother for speed, a hand-held whisk, or even just a sealed jar and some vigorous shaking.
- Combine Coffee and Sugar: In a tall glass (the one you’ll be drinking from), add the 2 teaspoons of instant coffee granules and 2 teaspoons of sugar.
- Add Hot Water: Pour in the 2 tablespoons of hot water. Using water that has been boiled and left to sit for a minute is ideal. This prevents the coffee from tasting burnt.
- Whip the Coffee: Now for the fun part! Using a small electric milk frother, submerge the head into the mixture and whisk for about 30-60 seconds. You are looking for the mixture to transform from a dark liquid into a thick, pale, and glossy foam, similar in consistency to whipped cream. What works best for me is moving the frother up and down slightly to incorporate more air. If you don’t have a frother, you can whisk vigorously by hand for 2-3 minutes or seal the mixture in a jar and shake it with all your might until frothy.
- Add the Ice: Once your coffee is beautifully whipped, fill the glass about three-quarters full with ice cubes. Don’t be shy with the ice; it’s essential for keeping the drink perfectly chilled.
- Pour the Milk: Slowly pour your cold milk over the ice. As you pour, you’ll see a lovely marbling effect as the milk settles at the bottom and the coffee foam sits majestically on top.
- Stir and Enjoy: Give the drink a good stir with a long spoon or straw to combine the creamy foam with the cold milk. Take a sip and enjoy your homemade café-quality iced coffee.
Tips From My Kitchen
- Temperature Control: The water temperature really matters. Boiling water can give instant coffee a slightly bitter edge. Let your kettle sit for a minute after it clicks off before measuring out your water for a smoother, more rounded flavour.
- The Secret Step: For the ultimate froth, I learned that ensuring your glass is completely dry before you start helps. Any residual water can prevent the coffee foam from reaching its full, voluminous potential. It’s a tiny detail that makes a big difference.
- Make-Ahead: You can make a larger batch of the whipped coffee concentrate (just the coffee, sugar, and hot water part) and store it in an airtight container in the fridge for up to 3 days. When you want a drink, just scoop a few spoonfuls into a glass, add ice and milk, and stir.
- Storage: Once fully assembled with milk and ice, this drink is best enjoyed immediately. The ice will begin to dilute the coffee, and the foam will slowly start to dissolve back into the liquid.
Equipment You’ll Need
No specialist equipment is needed, which is part of the appeal. However, one small gadget can make the process even quicker.
- A tall drinking glass
- Measuring spoons
- A small electric milk frother (highly recommended, but a whisk or jar also works)
- A long spoon or reusable straw for stirring
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s so much fun to experiment with different flavours. Think of this as your perfect base for a whole range of refreshing drinks.
- Mocha Iced Coffee: Add 1 teaspoon of unsweetened cocoa powder to the coffee and sugar before you add the hot water. Whisk everything together for a rich, chocolatey twist.
- Vegan & Dairy-Free Option: This recipe works beautifully with plant-based milks. I find that creamy oat milk gives the most luscious result, but almond and soya milk are also fantastic. Use maple syrup or agave nectar instead of sugar if you prefer.
- Flavour Boosts: A splash of syrup or extract can completely change the drink. Try adding a tablespoon of caramel syrup for a Caramel Macchiato feel, or a quarter teaspoon of peppermint extract for a refreshing minty coffee, especially lovely on a very hot day. For a protein boost, you can even blend in a scoop of your favourite vanilla or chocolate protein powder with the milk before pouring it in.
What to Serve With This Instant Coffee Iced Coffee Recipe
This drink is a star on its own, but it also pairs wonderfully with a variety of snacks and meals, turning a simple coffee break into a real event.
- It’s a perfect partner for a flaky, buttery pastry, like a croissant or a pain au chocolat, for a simple and elegant breakfast.
- For an afternoon treat, serve it alongside a slice of lemon drizzle cake or a classic chocolate brownie. The coffee’s slight bitterness cuts through the sweetness of the cake beautifully.
- It’s also the perfect refreshing drink to enjoy after a hearty meal, like my Stuffed Peppers With Rice Recipe Dinner, acting as a light and cooling dessert.
- If you’re looking for another quick and refreshing drink idea, my Creamy Peanut Butter Smoothie Recipe is another favourite in our house.
Frequently Asked Questions
Instant Coffee Iced Coffee
Ingredients
Method
- Combine Coffee and Sugar: In a tall glass (the one you'll be drinking from), add the 2 teaspoons of instant coffee granules and 2 teaspoons of sugar.
- Add Hot Water: Pour in the 2 tablespoons of hot water. Using water that has been boiled and left to sit for a minute is ideal. This prevents the coffee from tasting burnt.
- Whip the Coffee: Now for the fun part! Using a small electric milk frother, submerge the head into the mixture and whisk for about 30-60 seconds. You are looking for the mixture to transform from a dark liquid into a thick, pale, and glossy foam, similar in consistency to whipped cream. What works best for me is moving the frother up and down slightly to incorporate more air. If you don't have a frother, you can whisk vigorously by hand for 2-3 minutes or seal the mixture in a jar and shake it with all your might until frothy.
- Add the Ice: Once your coffee is beautifully whipped, fill the glass about three-quarters full with ice cubes. Don't be shy with the ice; it's essential for keeping the drink perfectly chilled.
- Pour the Milk: Slowly pour your cold milk over the ice. As you pour, you'll see a lovely marbling effect as the milk settles at the bottom and the coffee foam sits majestically on top.
- Stir and Enjoy: Give the drink a good stir with a long spoon or straw to combine the creamy foam with the cold milk. Take a sip and enjoy your homemade café-quality iced coffee.
Notes
I do hope you give this simple but brilliant recipe a try. It’s proof that you don’t need fancy equipment or expensive coffee beans to make a truly satisfying and refreshing drink at home. It has genuinely saved me a small fortune on coffee shop runs! Let me know in the comments how you get on and if you discover any delicious variations of your own.
All the best,
Ashley
