In this post we present you with three delicious iced coffee recipes that will surely serve as a nice refreshment during the hot summer days. Not only will you learn how to make iced caramel macchiato, iced vanilla late and iced mocha, you will also learn to make three different homemade syrups which you can use for other coffee drinks.
It is safe to say that almost all of us enjoy drinking a tall glass of iced coffee especially during the summer. However, drinking the same plain old coffee drink can get boring, therefor if you are looking for a change and want to spice things up, you are in the right place.
Moreover, to prepare these recipes you will need the right coffee machine and we strongly advise you to use the Phillips 3100 coffee and espresso machine. What makes this machine special is the fact that you can adjust it to make your coffee as you prefer, and this is really big deal for coffee lovers.
Just with the touch of one button you can get espresso, macchiato, cappuccino, no need to go out and drive to your local coffee shop. No need to stand in line, no need to waste time when you can easily make your own coffee at home.
As we said, this machine can be adjusted, and you can choose the strength of the espresso shots that you need for the iced coffee recipes. It has five different levels of strength, and this is a big plus no matter if you are a strong espresso-lover or want sweater coffee drink combined with some milk.
How to make iced coffee
The coffee machine does play a big role in this scenario, but another huge deal-breaker is the brew itself. For these iced coffee recipes, we suggest you buy either espresso beans or pre-ground espresso. Regarding brands, Illy and Lavazza are always a good choice but this is a matter of personal taste, so you’ll need try out and experiment, so you can find what suits you best.
Iced vanilla late
The iced vanilla late recipe is the simplest and easiest to make and another good thing is that you don’t need to use expensive vanilla bean to get the right flavor. You’ll do just fine if you use any vanilla that you come upon. All the syrups are made in the same way. Start by mixing boiling water and sugar and add in the flavoring after.
As we already mentioned, you may use vanilla bean but if you are not able to find them artificial vanilla extract will also do the trick.
First get a tall glass and fill it with ice, then brew two espresso shot and pour them in. Next, stir in one cup of milk and lastly add the vanilla syrup and there you have it an iced vanilla late!
Iced caramel macchiato
The secret to this iced drink is in the rich dulce de leche caramel syrup and in the layering of the milk and espresso. It may sound complicated, but, worry not because it is very easy.
Again, we need an empty glass filled with ice in which you’ll first add a few tablespoons of syrup. The next step is to brew the espresso and then carefully pour it over the milk.
Finally add the dulce de leche. Don’t stress if you cannot find it in your local store, it can be easily made, just boil a can of sweetened condensed milk for three hours in a pot with gently boiling water.
Chocolate Iced mocha
This coffee drink is prepared similarly to the vanilla latte. The main ingredient is a regular and can be found in every kitchen, we are talking about cocoa powder. Make the syrup (as in the vanilla recipe) and add in a tablespoon of cocoa powder.
As in the previous recipes, you’ll need a cup full of ice in which you first add the espresso shots, then the milk and finally the chocolate syrup.
Iced vanilla latte syrup
- 1 cup simple syrup
- 1tbsp vanilla extract
Iced caramel macchiato syrup
- 1 cup simple syrup
- ¼ cup dulce de leche
Iced mocha syrup
- 2 tablespoons cocoa powder
- 1 cup simple syrup
Simple syrup base
- 3 cups sugar
- 3 cups water
For each drink
- 2 espresso shots
- A handful of ice
- ½ cup milk
The syrup should be prepared in advance. In a large pot, boil water mixed with sugar. Next, divide into 3 measuring cups and add in flavorings according to your chosen drink. Put the cups in the fridge for 30 minutes to chill. The syrups may be kept in the fridge for no longer than 4 weeks.