Homemade Iced Coffee

Homemade Iced Coffee

I have a serious addiction to iced coffee, especially when it’s warm outside.  Last summer, I spent way too much money buying one each morning before work.  I tried various methods for making my own but they never tasted quite like the iced coffee I would buy.

Homemade Iced Coffee

I can’t tell you how excited I was when I found this method and discovered that it tastes just like the iced coffees I bought all summer.  As silly as it may sound, I didn’t realize that you could make coffee with a cold brew method.  So this was a HUGE revelation for me.  I’ve been making this iced coffee since March, when it just started to get warm out.  I feel much better about not spending money every day and at this point I like my homemade version better (especially since I can use my favorite type of coffee).  Add in some milk and homemade vanilla syrup and I’m good to go.  If you like iced coffee, try this out.  You won’t be disappointed, and you’ll save yourself some money in the process.

Check back on Wednesday for a homemade version of vanilla syrup for your iced coffees.  I’m just as addicted to this stuff as the iced coffee itself.

Homemade Iced Coffee

Recipe for homemade iced coffee. Make iced coffee at home with a simple cold-brew method! So smooth and not at all bitter!

Did you make this recipe?


  • 2 ½ to 3 cups ground dark roast coffee (adjust amount depending on your taste)
  • 4 quarts cold water (16 cups)


  1. In a large container with a lid, combine the ground coffee and water. Mix well so that all the coffee is moist. Put on the lid and let the mixture sit at room temperature for at least 8 hours (I usually leave it overnight).
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher (or other storage container). Pour the coffee/water mixture through the strainer into the storage container. Discard the grounds. Store the coffee base in the refrigerator.
  3. When ready to drink, fill a glass with ice. Pour in the chilled coffee base. Add in milk or cream and sweetener, if desired.

This amount of coffee base lasts me about 1 ½ to 2 weeks.

Barely adapted from Annie’s Eats. Originally from Pioneer Woman, who adapted it from Imbibe Magazine.