A cup of coffee on a table

Iced Coffee Recipe to Get You Through Summer Classes

By Rachael Gerron
Web Content Contributor

Even during divisive times, I think that one thing we can all agree on is that iced coffee is superior to hot coffee, right?

Iced coffee has become the caffeinated beverage of choice for many college students, and is especially appreciated in the summer when temperatures here in Texas begin reaching triple digits.

According to Ben Kissam, writer for TheCoachShow.com, more than 50% of college-aged students drink coffee daily– And this addiction can be costly.

Kissam reports that students can spend about $22-$93 a month just on coffee. I never tracked my Starbucks visits to the dollar, but let’s just say I used a meal equivalency on an iced caramel macchiato more than once my freshman year. 

But since coming home for summer break (really spring break because of COVID), I’ve started making my own iced coffee again. Making your coffee at home is so much more cost and time effective, plus, it makes you feel like a barista.

But there is definitely a right and a wrong way to make iced coffee. I recently saw a Tik-Tok vlogger make his version by brewing hot coffee over a mason jar full of ice. Aside from the fact that the ice probably melted in seconds, he didn’t even add cream or sweetener. I actually gagged when I saw that video and felt a duty to share how I make iced coffee.

This recipe is perfect for college students because not only will it save your taste buds and your wallet, it will also save you from the embarrassment of showing up late to class with a Starbucks drink in hand. Again, a situation I have found myself in more times than I’d like to admit. 

Supplies Needed:

  • Travel coffee cup 
  • Coffee maker
  • Coffee of choice
  • Creamer of choice
  • Sweetener of choice
  • Flavored syrup (optional)
  • Ice 

Iced Coffee Recipe:

First, you will need to brew your coffee the night before. I admittedly do it in the least eco-friendly way possible, by using plastic Keurig K-cups. I’m still looking into better options that are less harmful to the environment, but for now, this is what I do. I use breakfast blend coffee which is a very light roast, so if you like weaker coffee this is a good option.

If you prefer strong coffee, I like Green Mountain’s black magic coffee. And for a medium roast, I recommend The Original Donut Shop coffee.

Next, just add your cream and sugar to taste, or leave it black, in which case I would ask why you are reading this recipe?

For a rich, creamy, Starbucks-esque drink, I would use half & half or whole milk. However, be warned that this is a very fatty, high-calorie option. Oat, almond, and cashew milk are low-calorie alternatives, but in my opinion, aren’t substitutes.

A good in-between option is using powdered creamer. It is low in calories and doesn’t add a strong flavor to your coffee, which I prefer. If you’re using a liquid option for creamer, you could pour it over your cold coffee for the aesthetically pleasing macchiato effect, but for the sake of saving time in the morning, I just mix it while it’s hot the night before. 

Once you’ve fixed it up to your likings, put it in the fridge overnight. In the morning, all you have to do is pour it over ice and drizzle caramel, vanilla or mocha flavoring over the top and you’re ready to go!

Hopefully, this recipe will help you to avoid wasting money on overpriced drinks that can easily be made from home with just a little bit of preparation. I hope you try out this recipe for yourself to enjoy while studying for classes or even just to add some flavor into the rest of your summer in quarantine. 

Featured image by Rachael Gerron.

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