We can't get enough of these yummy iced coffee recipes and just had to share them with you. They're easy to make and costs very little Randella's per cup. If that's not enough, making it yourself means you get to choose your favorite Cafféluxe variant.

So... Bring on the summer heat! We have you covered with the best brews in town.

Thai Iced Coffee

Prep: 10 mins
Makes: 2 to 4 servings

2x 110ml Lungo shots, strong coffee
4 - 6 tablespoons sweetened condensed milk
Ice cubes
1/4 cup evaporated milk or fresh heavy cream


  1. Pour the coffee into a glass jug or other container for mixing and pouring.
  2. Add sweetened condensed milk to taste and stir well until dissolved. Add a few ice cubes and refrigerate for 1 or more hours.
  3. To serve, place a few ice cubes in the bottom of each glass and pour the coffee over. Top each drink with a few tablespoons of the evaporated milk or heavy cream.
  4. Taste test the coffee—you want it to taste strong and sweet. Add more sweetened condensed milk if you prefer it sweeter, or more evaporated milk/heavy cream for a richer taste or if it's too strong. (Note that this iced coffee is meant to be rather sweet.)

Turn this drink into a cocktail:
This iced coffee is excellent as is, or serve with a shot of Irish cream, Kahlua, or your favorite liqueur.


Prep: 10 mins
Makes: 8 servings 

3x 110ml Lungo shots, strong coffee
2/3 can sweetened condensed milk
1 cup whole milk
1/2 vanilla bean
2 teaspoons vanilla
8 cups ice


  1. Brew the strong coffee and let it chill.  Use a refrigerator or freezer to speed up the process, or just let it chill in the fridge overnight. 
  2. Add the strong chilled coffee, milk, and sweetened condensed milk to a blender.
  3. Split the vanilla bean.  Use half of the split bean and scrape the seeds out. Place the seeds in the blender. Add in the vanilla extract. Fill the blender the rest of the way with ice (leaving a little room at the top for blending)
  4. Blend until smooth. Serve with whipped cream.
  5. Frappuccinos can also be frozen in mason jars and kept in the freezer for up to 3 months!

Cold Brew

Prep: 10 mins
Makes: 4 - 6 servings

4 cups of filtered water
1 cup of ground coffee


  1. To make the best cold brew, start with a quality coffee bean. A coarse grind works best and makes filtering easier, so skip your standard containers of pre-ground coffee and buy whole beans and grind it yourself.
  2. With your ingredients ready, place the ground coffee in the pitcher. As you stir, slowly pour water over the beans. The moistened coffee will immediately begin infusing the water with flavor and you will notice a color difference right away.
  3. Once the beans are thoroughly saturated, cover your brewing container with a lid or cling wrap. Place it in the refrigerator and let it steep for 12 hours, though you could do up to 24 hours.
  4. Filtering the finished coffee is important. Any filter system will do, you just want to make sure to get as much of the coffee grounds out of the drink as possible.
  5. Store your filtered cold brew in an air-tight container in the refrigerator. It will stay fresh for up to a week—a shelf life hot brewed coffee can't touch!

Mix it up:

Cold brew can be sweetened with your favorite liquid sweetener or milk. Unlike hot coffee, granulated sugar or sweeteners will not dissolve well in cold coffee. You can also serve it over ice or make coffee cubes so the water doesn't dilute your brew.

Cold brew makes superior iced coffee drinks to a hot brew method as well. It's also a great alternative for mixing up coffee cocktails, giving you the rich flavor of espresso without the need for a fancy machine.

Since it lacks the bitterness, cold brew is an excellent way to add the flavor of coffee to baked goods, marinades, and sauces.


Source: www.thespruceeats.com