• Kara Cushway

Vanilla Iced Coffee

So, here we are in the last few weeks of the summer, and even though I'm sure everyone's flocking to Starbucks this week in honor of Tuesday being opening day for PSLs, if you're anything like me, it's going to take a few weeks before you can justify fully embracing fall in your beverage choices.

To hold us over until the day we crack the seal on autumn, I propose making this simple iced coffee recipe at home (because let's face it, it's still hot out there, too; iced is a must).

Pour into a travel mug for the ultimate weekday morning treat.

I’ve always preferred cold or frozen coffee drinks to hot coffee (don’t shoot!) so when my husband left half a pot of coffee on the counter the other day, I decided to try my hand at making homemade iced coffee with it, since I hate to see it go to waste, as coffee costs the earth.

The important distinction I’d like to make here is that this recipe is for iced coffee which is basically brewed coffee over ice with some flavoring. This is not cold brew. (That’ll have to be for another post.)

There are a bunch of other uses for brewed coffee as well (I’m thinking truffles, coffee ice cubes, cakes or brownies, and even barbecue!), but if you’re like us and struggle to figure out what to do with the last few ounces of brewed coffee in the bottom of the pot, look no further than this SUPER easy recipe for delicious, quick vanilla iced coffee.

Vanilla Iced Coffee

1 c brewed coffee, chilled

2 tsp granulated sugar

1 tsp pure vanilla extract

Heavy cream or half-and-half to taste

Add chilled brewed coffee, sugar, and vanilla to a jar; screw on the lid and shake vigorously until the sugar is completely dissolved. Add ice cubes to a glass and pour over the coffee base. Add cream to taste. Stir and enjoy!


  • You can make the flavored coffee base in advance by adding the sugar and vanilla to leftover hot coffee (which will also help the sugar dissolve quicker!) and popping it in the fridge to chill for a few hours.

  • If you’d like to make this recipe vegan, just swap in shaken coconut milk or coconut cream for the heavy cream/half-and-half.

Tell me about your favorite summer coffee beverages in the comments section below! And if you make this recipe, I’d love to see it. Tag me on Instagram @kara.cushway – I’ll see you there!


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