Starbucks Iced Coffee Copycat (80 Cents a Glass)
This Starbucks iced coffee copycat costs about 80 cents a glass and tastes like the real thing. A 12-hour cold brew concentrate plus a 30-second vanilla sweet cream layer makes the drive-thru unnecessary.
Equipment
- Large jar or pitcher with lid
- Fine-Mesh Strainer
- Paper coffee filter or nut milk bag
- Small bowl or 2-cup measuring cup
- Whisk or jar with lid
- Tall clear glasses
- Spoon
Ingredients
For the Cold Brew
- 1 cup coarsely ground coffee (90 g), medium-dark roast
- 4 cup cold water, filtered if possible
For the Sweet Cream
- 1/2 cup heavy cream, cold
- 1/4 cup 2% or whole milk
- 2 tablespoons vanilla syrup, store-bought or homemade
For the Homemade Vanilla Syrup (optional)
- 1 cup water
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
For Serving
- as needed ice (large cubes preferred)
Instructions
- Add the ground coffee to your jar, pour in the cold water, and stir once so everything is wet. Cover and leave it on the counter at room temperature.
- Let it steep for 12 to 18 hours. Don't stir again and don't go past 20 hours or the flavor turns harsh and dusty.
- Line a fine-mesh strainer with a paper coffee filter or set a nut milk bag over a bowl or clean jar. Slowly pour the cold brew through. The concentrate should look dark, clear, and rich — not cloudy.
- If making homemade vanilla syrup, simmer 1 cup water with 1 cup sugar until the sugar dissolves, stir in 2 teaspoons vanilla extract, and let it cool. Store-bought vanilla syrup also works.
- In a measuring cup, combine the heavy cream, milk, and 2 tablespoons vanilla syrup. Whisk for 15 to 20 seconds until it thickens slightly and pours like silk. You are not making whipped cream; you are making a drink element that knows how to behave.
- Fill each tall glass with ice. Pour 1/2 cup (120 ml) cold brew concentrate over the ice, then add 3/4 cup (180 ml) cold water. Add extra vanilla syrup to the coffee now if you want it sweeter.
- Hold a spoon just above the surface of the drink and pour the sweet cream over its back so it spreads and settles in a layer on top. Don't stir yet — the layered glass is the photo.
- Stir until the drink turns a caramel color and the cream ribbons down through the coffee. Sit down. Do not rush this one.
Notes
Total time includes 12–18 hours hands-off steeping; active time is 10 minutes. Cold brew concentrate keeps 5 to 7 days in a sealed jar in the fridge. Sweet cream keeps about 4 days and needs a good whisk or shake before pouring. Freeze extra concentrate in an ice cube tray so your glass never waters down. Dairy-free: swap coconut cream for the heavy cream and oat milk for the milk — the layer will be a little softer but still sets up beautifully. This recipe is vegetarian and gluten-free.