Starbucks Iced Coffee Drinks Recipe
Sip on your favorite café treat at home with this Starbucks Iced Coffee Copycat Recipe. Fresh, smooth, and budget-friendly, it’s the ultimate iced coffee fix without the coffee shop line.
Recreate the signature Starbucks flavor right in your kitchen using simple ingredients and two easy methods: cold pressed pour over and the classic French press. Refreshing afternoons start here!
Key Ingredients for Starbucks Iced Coffee Copycat Recipe
- Coarsely Ground Coffee – The heart of this recipe, bringing rich, bold Starbucks flavor into every sip.
- Filtered Water – Clean, cold water is vital for a crisp and smooth coffee concentrate.
- Sugar – Transforms into simple syrup to sweeten your drink just like your favorite barista would.
- Ice Cubes – Keeps your brew cold and refreshing, the essential chill factor.
- Half and Half – Optional but highly recommended for that creamy swirl Starbucks is known for.
How to Make Starbucks Iced Coffee Copycat Recipe: Easy Steps
Start with the cold pour over method by combining coarsely ground coffee with cold water. Let it steep for a full 24 hours to develop its deep, mellow flavor. Strain, chill, and mix over ice with water, simple syrup, and a splash of half and half.
For a quicker fix, the French press method brings robust flavor in minutes. Combine hot (not boiling) water with ground coffee in your French press, stir, let it brew, press, and pour over plenty of ice. Sweeten and cream it up to your liking.
Barista Tips & Tasty Variations
For best results, always use coarsely ground coffee to avoid bitterness. Filtered water ensures a clean taste without impurities. Adjust your sweetener and cream levels to match your go-to Starbucks order—whether that’s lightly sweet or decadently creamy.
For fun twists, infuse your simple syrup with vanilla or caramel. Add a pinch of cinnamon or nutmeg for a cozy vibe. You can even swap half and half with oat milk or almond milk for a dairy-free delight.
Keeping It Cool: Storing Your Starbucks Iced Coffee Copycat
Store leftover coffee concentrate in an airtight container in the fridge for up to a week. Always pour over fresh ice to keep it crisp. If you’ve added milk or cream, drink it within 2 days for the best flavor. Make a big batch ahead and enjoy your homemade Starbucks fix anytime!
Starbucks Iced Coffee Drinks Recipe
Ingredients
Cold Pour Over Method
- 1 lb coffee grounds
- 1 cup granulated sugar
- 9 cups water divided
- 1 cup ice cubes per serving
- 1 –2 tablespoons half and half optional (per serving)
- 1 –2 tablespoons simple syrup or preferred sweetener optional (per serving)
- ½ cup coffee concentrate per serving
- ½ cup water per serving
French Press Method
- 10 scoops ground coffee
- 4 cups hot water steaming, not boiling
- 2 cups freshly pressed coffee per serving
- 1 –2 tablespoons half and half optional (per serving)
- 1 –2 tablespoons simple syrup or sweetener optional (per serving)
- 1 cup ice cubes per serving
Instructions
- Cold Pour Over Method
- Measure 8 cups of water and combine with the entire pound of coffee grounds in a large container; stir once and cover. Let steep for 24 hours. After steeping, filter through a coffee filter into a pitcher and refrigerate for 8 hours. For the simple syrup, combine equal parts water and sugar in a saucepan over medium heat, stirring until dissolved and clear, then allow to cool and store airtight in the refrigerator. To serve, fill a glass with ice, add ½ cup concentrate and ½ cup water, sweeten with simple syrup to taste, and finish with half and half as desired. Stir well and enjoy.
- French Press Method
- Heat 4 cups of water until steaming (approximately 200°F). Add coffee grounds to the French press at a ratio of 2.5 scoops per cup of water. Pour the hot water over the grounds, stir gently with a wooden or plastic utensil, cover, and steep for 4 minutes. Press the plunger down slowly, pour over ice in a tall glass, stir in simple syrup and half and half to preference, and enjoy immediately. Store any leftover coffee in the refrigerator and serve chilled over ice.
