✔ Updated · double-strength brew, homemade classic syrup + quick over-ice method
This copycat Starbucks iced coffee is strong, smooth and lightly sweet: coffee brewed hot and extra strong, chilled, then poured over ice with classic syrup and a splash of cream. I keep a jug of it in the fridge door all summer, so a cold coffee is always 30 seconds away.
At a glance
The one tip that matters: Brew the coffee about twice as strong as you would for a hot cup. Ice melts as you drink, and regular-strength coffee turns watery fast.
Why You'll Love This Iced Coffee
- Same day, no 12-hour cold brew wait.
- Your sweetness: homemade classic syrup dissolves instantly in cold coffee, unlike sugar.
- Big batch, so the fridge is stocked for the week.
What Is Starbucks Iced Coffee?
It's simply coffee brewed hot and strong, chilled and poured over ice, sweetened with Classic syrup unless you ask for it plain. It's different from cold brew, which steeps for hours in cold water, and from an iced latte, which is made with espresso.
I order one at the Starbucks near us on road-trip mornings, but this copycat-style version is what I drink at home. If you're curious about the difference, here's a guide to black coffee vs espresso.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Brew it strong. About 60 grams of coffee to 3 cups of water is the sweet spot. I weigh it, because scoops vary so much.
- Use syrup, not sugar. Granulated sugar sinks to the bottom of a cold drink and stays gritty. Classic syrup blends in instantly, which is why coffee shops use it.
- Chill before pouring. Hot coffee over ice melts half the ice and waters the drink down. If you're in a hurry, see the over-ice method below.
- Make coffee ice cubes. Freeze leftover coffee in an ice cube tray. Your last sip tastes as strong as your first, and honestly that's my favorite trick.
- Store it right. Keep brewed coffee covered in the fridge for up to 3 to 4 days. After that it tastes flat and a little sour.
- Pick a medium roast. A smooth medium roast tastes closest to a coffeehouse iced coffee. Dark roasts can taste bitter cold.
Starbucks Iced Coffee (Copycat)
4
drinks10
minutes5
minutes100
kcal1
hour15
minutesA copycat-style Starbucks iced coffee: medium roast brewed hot and extra strong, chilled, poured over plenty of ice and sweetened with a homemade classic simple syrup, finished with a splash of half-and-half.
Ingredients
- Strong Coffee
60 g medium-roast coffee, medium-coarse ground (about 3/4 cup)
3 cups hot water, just off the boil (about 200°F)
- Classic Syrup (makes about 3/4 cup)
1/2 cup granulated sugar
1/2 cup water
- To Serve (per drink)
1 1/2 cups ice
1 to 2 tablespoons classic syrup, to taste
2 tablespoons half-and-half or milk
Directions
- Brew and Chill
- Put the ground coffee in a large French press, pour over the hot water and stir. Put the lid on and steep for 4 minutes.
- Press the plunger down slowly, then pour the coffee into a heatproof jug so it stops steeping. Cool for 10 minutes, then cover and refrigerate for at least 1 hour, until cold. No French press? Brew the same amount in a drip machine.
- Make the Classic Syrup
- Heat the sugar and water in a small saucepan over medium heat, stirring, for 2 to 3 minutes until the sugar dissolves and the syrup is clear. Cool, then refrigerate in a jar for up to 2 weeks.
- Serve
- Fill a tall glass with ice and pour in about 3/4 cup of the cold coffee. Stir in 1 to 2 tablespoons of classic syrup.
- Slowly pour the half-and-half over the back of a spoon so it swirls down through the ice. Serve right away with a straw.
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Quick Method: Brew Straight Over Ice
No time to chill? Brew double-strength coffee directly over ice. Use the same 60 grams of coffee but only 1 1/2 cups of hot water, steep 4 minutes, then pour it straight into a jug filled with 1 1/2 cups of ice. The ice melts down to the right strength and the coffee is cold in about a minute.
Flavor Variations
- Vanilla iced coffee: swap the classic syrup for our Starbucks vanilla syrup.
- Sweet cream: whisk 2 tablespoons heavy cream, 1 tablespoon milk and 1 teaspoon vanilla syrup and float it on top.
- Mocha: stir 1 tablespoon chocolate sauce into the coffee before adding ice.
- Unsweetened and dairy-free: skip the syrup and use oat or almond milk.
- Want more? Try our McDonald's iced coffee or the blended mocha Frappuccino, and browse every Starbucks copycat recipe.
Frequently Asked Questions
How does Starbucks make its iced coffee?
Starbucks brews its iced coffee hot, using a stronger ratio of coffee to water, then chills it before pouring over ice. It is sweetened with Classic syrup by default unless you ask for it unsweetened, and you can add milk or cream. This copycat follows the same steps with a French press.
What coffee does Starbucks use for iced coffee?
Starbucks uses its own iced coffee blend, a medium roast designed to taste smooth when cold. At home, any good medium-roast coffee works well. Grind it medium-coarse for a French press or medium for a drip machine.
Is Starbucks iced coffee sweetened?
Yes, unless you ask otherwise. Starbucks iced coffee comes with Classic syrup, a simple sugar syrup, and a grande gets several pumps. Order it unsweetened or ask for fewer pumps if you prefer it less sweet. At home, start with 1 tablespoon of classic syrup per glass and adjust.
What is the difference between iced coffee and cold brew?
Iced coffee is brewed hot and then chilled, so it tastes brighter and a little more acidic. Cold brew steeps grounds in cold water for 12 to 24 hours, which makes it smoother, less acidic and usually stronger. Iced coffee is ready the same day.
How long does homemade iced coffee last in the fridge?
Brewed coffee keeps for 3 to 4 days covered in the fridge, though it tastes best in the first 2 days. Keep the classic syrup in a separate jar for up to 2 weeks and add milk or cream only when you serve.
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