Having coffee syrup in the fridge is a lot more space efficient and long lasting than storing a big gallon bottle of iced coffee. It’s a great shortcut to breakfast!

Yields 2 cups syrup; Use 1 tablespoon per 8-ounce cup

Directions

1. Place all ingredients in a pot and bring to a low simmer. Simmer for five minutes. Let cool, then transfer to a squeeze bottle or a glass jar.

2. When ready to use, add about three to four tablespoons syrup to a 16-ounce (450-milliliter) cup of milk. Add ice cubes and enjoy!

Notes: Did you know that Ice Java is caffeinated? I assumed it wasn’t, which is why I let my kids drink it! I like that I could use decaf in this homemade version. I’m happy when they drink milk, and if this is what will make them do it, I can live with that.

Recipe tags

Chanie Nayman From scratch Ice Iced coffee Refreshing Teen

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Esther Greenspan

1 month ago

Sora Deetza

1 month ago

Please clarify
Early on in the recipe it says Use 1 tablespoon per 8-ounce cup
Later it states
add about three to four tablespoons syrup to a 16-ounce (450-milliliter) cup of milk.
Also how is 16 oz = 450 ml?

Thank you

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Shavy Hershkowitz

1 month ago

This is delicious! One small thing, keep an eye on it when it simmers. I looked away for a minute and it boiled over. Not fun to clean hot sticky syrup from my cooktop…