Iced coffee was once the way in which caffeine lovers grabbed their fix in the warmer weather, but with the rise in coffee shops is a boost in availability.
It is now enjoyed year-round and even preferred by some who like a more syrupy sweet taste (or who need an even bigger wake-up call with the coolness). But there is no need to keep paying for them to be made professionally when they’re ever so easy to make at home.
All you have to do is brew it the night before so you’re pouring room-temperature coffee onto the ice. And you need to actually have some ice to hand, too. Pouring warm coffee should still be okay if it is more of an emergency coffee preparation but the cooler the coffee, the longer the ice will last.
Add syrup, and a splash of milk, then you are on your way. Pop it in a suitable flask or reusable cup and it should stay cold for around an hour – if it lasts that long. The below recipe will make enough syrup to last a few iced coffees, but you can cut down the quantity if you want to make it as you go, or just use a ready-made option.
