This creamy iced coffee serves four, needs no blender, and solves one annoying problem: watery iced coffee. Even as the ice melts, the strong coffee stays rich and creamy. Make a pitcher in the morning, then pour four glasses at once. No blender to wash. Bingo!
I drank the last glass while rewriting this post. The original version dates back to 2016, and I still make this iced coffee whenever the weather warms up. I like to prepare it early in the morning, so it's cold and ready to pour later that day.
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Why make this?
This creamy iced coffee recipe makes four servings at once and can be chilled ahead. That is handy when friends come over or when you want a cold coffee after dinner. Strong coffee holds its flavor next to the heavy cream, while powdered sugar dissolves in the hot coffee instead of collecting at the bottom of the glass. One tip: let the coffee get properly cold. You want rich coffee and cream, not a lukewarm compromise.
With my background in biochemistry, I know how quickly melting ice can throw off the balance of a good iced coffee. That is why I brew the coffee extra strong, chill it properly, and add the ice only when serving. The heavy cream gives every glass a rich, smooth finish. Make the pitcher ahead, and later, all you have to do is pour.
If you want a spicy coffee without cream next time, try the Mexican Iced Coffee.
What You Need
- Strong coffee: Brew the coffee with 1½ times your usual amount of ground coffee. Dark roast works especially well. Cold temperatures and ice soften the flavor, so regular weak coffee can taste flat.
- Confectioners sugar: It dissolves quickly in hot coffee and leaves the drink smooth. Granulated sugar also works, but stir until every grain has dissolved.
- Heavy cream: This gives the iced coffee its rich, smooth finish.
- Ice cubes or crushed ice: These chill each glass when you serve it. Crushed ice chills the coffee quickly, but it also melts faster. Use regular ice cubes if you plan to sip it slowly.
- Amaretto: This optional liqueur adds a soft almond flavor. Leave it out when you want the coffee without alcohol. When giving a dinner party and serving this, I'll add the amaretto. But on a normal day, I leave it out.
- Unsweetened cocoa powder: A light dusting as garnish.
How to Make It
- Step 1: Brew strong coffee and dissolve the confectioners sugar in it. Chill the sweetened coffee until very cold.
- Step 2: Stir in the heavy cream.
- Step 3: Optional: add the amaretto.
- Step 4: Fill four glasses with ice, pour, and garnish.
Top Tips
- Stir the powdered sugar into the coffee while it is still hot. Sugar dissolves much more easily now than after the coffee is cold.
- Chill the coffee in a heat-safe pitcher or measuring cup. A spout makes it easier to fill the glasses neatly.
- Keep the ice out of the pitcher. Fill the glasses just before serving so the coffee stays rich instead of becoming diluted.
- Freeze leftover coffee in an ice cube tray. Coffee ice cubes keep the coffee flavor bold as they melt.
Frequently Asked Questions
- What coffee is best for creamy iced coffee? Use strong drip coffee, espresso, or espresso diluted with a little water. Brew it slightly stronger than you would for hot coffee because the cream and ice soften the flavor.
- Is iced coffee the same as cold brew? No. Iced coffee is brewed hot and then chilled or poured over ice. Cold brew is made by steeping coffee grounds in cool water for several hours.
- Why does the coffee need to cool first? Warm coffee melts the ice quickly and makes the drink thinner. Starting with cold coffee keeps each glass creamy and properly chilled.
- Can I leave out the amaretto? Yes. Amaretto is only an extra flavor. You do not need to replace it.
- Can I use milk instead of heavy cream? You can, but the drink will taste noticeably thinner and less rich, heavy cream is what gives this version its body. A half-and-half swap is a reasonable middle ground.
📖 Recipe
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Ingredients
- 3 cups coffee , strong
- 4 tablespoons confectioners sugar
- 200 ml heavy cream
- 4 tablespoons amaretto
- ice cubes, or crushed ice
- Dutch unprocessed cocoa, garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Brew 3 cups of strong coffee. Stir the confectioners sugar into the hot coffee.3 cups coffee , 4 tablespoons confectioners sugar
- Pour the coffee into a heat-safe pitcher or measuring cup and let the coffee cool for 10 to 15 minutes, then cover and refrigerate until cold. Refrigerate for at least 1 hour, or until completely cold.
- Stir the liquid heavy cream into the cold coffee until the color is even. Mix in the amaretto if using.200 ml heavy cream, 4 tablespoons amaretto
- Just before serving, divide about 2 cups of ice among four 12-ounce glasses. Pour the creamy iced coffee over the ice.ice cubes
- Dust lightly with cocoa powder then serve immediately with straws.Dutch unprocessed cocoa
Notes
- Store the iced coffee covered in the refrigerator for up to 1 day. Stir before serving and add the ice only when pouring.
- I don't recommend freezing it because the cream may separate.
Nutrition
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