Vegan Classic Iced Coffee

Total time45 min

Prep time5 min

Cook time10 min

4.8

(26)

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Ingredients

2 servings

4 tbsp coarsely ground coffee
2 cups water
2 cups ice cubes
¼ cup milk or cream
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
1–2 tbsp simple syrup, to taste (optional)
Can be omitted
simple syrup

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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