1-Minute Instant Iced Coffee
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Instant iced coffee is one of those drinks I have been making for years. Blend instant coffee with milk, water, brown sugar and ice until smooth and lightly foamy. There is no hot coffee to brew or cool first, and it is ready in about a minute.
I first shared this recipe in 2016, during a very hot summer in Spain. I have never been a big coffee drinker, but after moving there we started having it more often. Hot coffee was never really my thing. Iced coffee, on the other hand, is a different story.
Iced coffee ingredients
There are no fancy ingredients in this one. It is simply instant coffee, brown sugar, milk, water and ice, but together they make a cold drink that tastes just right.
I normally use 2 teaspoons of instant coffee, but when I want it stronger, I use 3. The same goes for the brown sugar. Use 2 or 3 teaspoons, depending on how sweet you like your coffee.
What coffee to use?
Use instant coffee granules or powder. You may also see it labeled soluble coffee. It dissolves in the liquid, which is why it works for this quick method.
As for the brand, I like using Nescafé instant coffee. If you have a favorite brand, feel free to use that one.
Ground coffee will not dissolve, so it cannot be used as a substitute in this recipe.
Tips for making instant iced coffee
I usually make this with whole milk, but 2% or skim milk will also work. I have made it with almond milk and we liked it, although the drink was not as rich, smooth or foamy as the version made with cow’s milk. Other plant milks may give a different result, so let me and other readers know how yours turned out.
Instead of brown sugar, you can use white sugar or another sweetener of your choice.
You can use a countertop blender or an immersion blender with a tall beaker. Blend until the coffee has dissolved and the drink looks smooth, with a light layer of foam on top. For more foam, blend it a little longer.
Serve the coffee right away. The foam will gradually settle and the blended ice will start to melt if it sits for too long.
If you are making drinks for someone who does not drink coffee, my matcha iced tea is another cold option.
Can I make it without a blender?
Yes. Add the milk, water, ice, instant coffee and brown sugar to a large jar with a tight-fitting lid. Leave some empty space in the jar, close it securely and shake well until the coffee and sugar have dissolved and foam forms on top.
I found that shaking it with the ice helps create more foam. The jar method is handy when you do not have a blender, although the finished drink will not be as smooth as the blended version because the ice remains whole.
Pour it into glasses and serve immediately.
Is instant iced coffee the same as cold brew?
No. This recipe uses instant coffee and is ready right away. Cold brew is made by steeping ground coffee in cold water for several hours.
For that method, try my orange cold brew coffee instead.
More iced coffee recipes for you to try
For a flavored version made with instant coffee, try my cinnamon iced instant coffee. Greek frappe is another frothy instant coffee drink, but it is prepared differently.
When you are in the mood for something sweeter, my iced caramel latte is another good option.
1-Minute Instant Iced Coffee
Ingredients
- 1 cup milk
- ½ cup water
- 1 cup ice cubes plus more for serving if desired
- 2-3 teaspoons instant coffee
- 2-3 teaspoons brown sugar
Instructions
- Add the milk, water, ice, instant coffee and brown sugar to a countertop blender. If using an immersion blender, place everything in a tall beaker.
- Blend until the coffee has dissolved and the drink is smooth, with a light layer of foam on top. Blend a little longer for more foam.
- Add extra ice to two glasses if you like. Pour in the coffee and serve immediately.
Video
Notes
- I normally use 2 teaspoons of instant coffee. Use 3 teaspoons when you want a stronger drink.
- Whole milk gives the richest and smoothest result. You can also use 2% or skim milk.
- Almond milk works, but the finished drink is not as rich, smooth or foamy as it is with cow’s milk.
- White sugar or another sweetener can be used instead of brown sugar. Adjust the amount to taste.
- Ground coffee cannot be substituted for instant coffee because it will not dissolve.
- No blender? Add all the ingredients, including the ice, to a large jar with a tight-fitting lid. Leave some empty space, close the lid securely and shake well until the coffee and sugar have dissolved and foam forms. Shaking it with the ice helps create more foam, but the texture will be different because the ice remains whole.
- Serve immediately. The foam will settle and the ice will start to melt as the drink sits.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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On hot mornings, I always turn to iced coffee using your recipe, It’s smooth, refreshing and comes together in no time.
Quick and delicious! Thank you so much for this recipe :)
You are welcome!
Mmmmm… This was amazing!! My friend came over the other day and we had NO IDEA what to drink… Then, I found this quick, easy and ABSOLUTELY DELICIOUS iced-coffee recipe and it was heaven!!
Thank you sooo much for making my day Julia. You really are a star!
Thanks,
Rosè
Hi Rosè. Thanks so much for your feedback and rating! :) Hope you try some more recipes from our blog!
This is so yummy! Its creamy, frothy, indulgent tasting coffee,,, lovely 😍
I’m not keen on hot coffee but partial to buying an iced coffee from a shop, garage, McDonald’s, Costa, etc..
I got a magic bullet recently, found this recipe so gave it a go..
I halved the recipe as only making for me and it’s perfect.
This recipe will save money not needing to buy one when out and about.
Thank you x
That’s so good to hear, Sarah! Thanks so much for your feedback! :)
This is a really good recipe, but the calories are wrong. There are 140 calories in whole milk alone, not to mention the sugar.
Hi Mo. The calories are correct. The values are per serving, not for 2 servings. A teaspoon of sugar contains about 12 calories. If you calculate it, you can see there is nothing wrong with it.
We LOVE this iced coffee!!! I use my Magic bullet blender. I halved the recipe but instead of 1/4c water I use 1/2c and the quantity is perfect for 1 serving. I make mine using the original recipe with 1% milk & my husband loves it with Nescafe Vanilla instant coffee, 1% milk & E.D. Smith light syrup (he just can’t get enough if it!) They both turn out creamy & wonderful!! I made one for my daughter with oat milk & maple syrup. It didn’t foam up nearly as much and looked a little darker in colour, but was still super yummy! So, I think with a little experimentation you can find YOUR perfect blend. Thank you so much for this recipe Julia!! ♥️
Joanie, thank you so much for your comment and also for letting us and our readers know about other delicious ways to prepare it!
It was 31C/88F here today. Hot and humid. Instead of coffee I tried this. Unreal and easy to make. Awesome! Thank you!
Thanks for your feedback, Paul!
I am a snob when it comes to iced coffee!! It has to be made just right!! I followed your recipe to the T and added a little extra brown sugar, a splash of vanilla extract, and a tsp of nesquik chocolate milk powder and OH WOW!!!! SO delicious!!!!!!!!!!!!!!! Will be making this DAILY!!! Thank you for your recipe!!
Hi Wendy. It’s so good to hear you enjoy this recipe. Thank you for finding time to leave the feedback and also let our readers know about your version!
Incredibly delicious! With the hot summer weather, I drink iced coffee all the time. Thanks for your wonderful recipe.
You are welcome! :)
I added vanilla creamer to mine and it turned out very good.
:) Thanks for your feedback, Sonya!
So delicious!! I’ve been making this iced coffee for the past couple weeks. It’s so great! I’ve tried regular milk as well as oatmilk. Reminds me of the Starbucks plain coffee Frappuccino, but so much better! (And saves me lots of money). Great recipe!!
That’s so good to hear, Christine! Thanks for your feedback!