Lactose Free Classic Iced Coffee

Total time45 min

Prep time5 min

Cook time10 min

Coarsely ground coffee, brewed slow and steady, then cooled to room temperature before it ever touches the ice — that's the whole secret to a glass that stays bold instead of watered-down. Pour it over a generously packed glass of ice cubes and you get that satisfying crackle and instant chill every time. A drizzle of simple syrup lets you dial the sweetness to your exact taste, whether that's barely-there or seriously sweet. This one's an easy fit for a lactose free routine, since the base is just strong-brewed coffee, ice, and however you choose to finish it. It's a five-minute ritual that feels like a café order, minus the wait in line.

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Ingredients

2 servings

4 tbsp coarsely ground coffee
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2 cups water
2 cups ice cubes
¼ cup milk or cream
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1–2 tbsp simple syrup, to taste (optional)

Instructions

1
Brew the ground coffee with 2 cups of water using a coffee maker or pour-over dripper, using a ratio of about 2 tablespoons of coffee per cup of water, until fully brewed.
2
Pour the hot coffee into a measuring cup or heatproof pitcher and let it cool at room temperature for about 20–30 minutes, until no longer steaming.

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