I know, I know. ‘Ultimate’ is a pretty big claim, but this iced coffee is delicious. Perhaps it’s the unusually hot summer we’re experiencing here in ole Blighty, but I am all about iced drinks at the moment.
A word of warning – there is a lot of sugar in this recipe. However, you will find that the milk can handle quite a lot of sugar; in fact, coffee shops usually add sugar syrups to milk based iced coffee. If you’re unsure, or if you don’t usually have sugar in coffee, start small, then add more of the sweet stuff to suit your taste.
The sweetened condensed milk is what makes this drink so amazing. If you can’t bring yourself to add sugar and condensed milk to this, please choose the condensed milk. Although you will only use a small part of a tin, it’s not expensive, and it’s easy to use up. It’s amazing stirred into an everyday cup of coffee, can be used to make no-churn ice cream, or used to sweeten a number of desserts and bakes.
This recipe makes two iced coffees. Whether you share one with someone or drink both yourself is up to you.
3/4 cup / 180 ml / 6 fl oz strong cold brew coffee
1 1/2 cups / 360 ml / 12 fl oz cold milk
2 – 6 tsp simple syrup
2 – 6 tsp sweetened condensed milk
Measure out your coffee and milk into a jug that’s larger than the glass you intend to use. Add a small amount of both the sugar syrup and the condensed milk and stir thoroughly. Up the amounts of sugar and condensed milk to taste, making sure you stir well between each addition.
Add ice to the glasses you intend to serve the coffee in to start chilling the glass. Add extra ice to your coffee mix (honestly the amount is up to you – but don’t skip this part entirely unless you are super short on ice) and stir, stir, stir for at good minute. This will bring the temperature of your coffee right down.
Serve over ice. With a straw.