15 Iced Coffee Recipes to Make at Home (UK Guide)

A decent iced coffee from Costa, Starbucks, or Pret will set you back somewhere between £3.50 and £5, depending on what you’ve asked them to put in it. Make the same drink at home and you’re looking at pennies, plus you get to control exactly how strong, how sweet, and how indulgent it is. That’s really the whole pitch for this post.

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If you haven’t sorted your base method yet, our complete guide to iced coffee at home walks through cold brew, Japanese iced coffee, iced Americano, and the classic strong-brew-over-ice approach in proper detail. This post picks up from there — once you can make a decent base, these are 15 flavour combinations worth pouring it into.

A quick note before we get started: every recipe below assumes you’re working with a strong, well-chilled coffee base. Ice dilutes as it sits, so brew roughly 25% stronger than you would for a hot cup, then build the rest of the recipe on top of that. Right, let’s get into it.

The Everyday Favourites

These five are the ones worth knowing first — straightforward, no blender required, and reliable enough to make on a weekday morning without thinking too hard about it.

Iced Vanilla Oat Latte

This is the one to start with if you want proof that home-made can beat a café version. The combination of vanilla and oat milk is genuinely one of the best pairings in iced coffee, and Oatly Barista holds up particularly well against cold espresso without splitting.

200ml strong chilled coffee or a double espresso
150ml oat milk (Oatly Barista works best)
1 tbsp vanilla syrup
A handful of ice cubes

Fill a tall glass with ice, pour in the coffee, then stir through the vanilla syrup while it’s still got a little warmth if you’ve just brewed it. Top with the oat milk and give it one good stir before drinking. If you want a slightly thicker, more indulgent version, use the cold side of a milk frother on the oat milk first.

Iced Caramel Latte

A proper caramel iced latte should taste rounded and a little buttery, not just sweet. The trick most people miss is adding a touch of salt to balance the caramel — it’s a small thing but it makes a noticeable difference.

200ml strong chilled coffee
150ml semi-skimmed or oat milk
2 tbsp caramel sauce or syrup
A pinch of sea salt
Ice cubes

Swirl a little caramel sauce around the inside of your glass before adding ice — it gives you that drizzled café look without any extra effort. Pour over the coffee and milk, stir through the salt, and finish with an extra drizzle on top if you’re feeling generous.

Iced Honey Oat Milk Latte

A genuine Starbucks copycat and one of the simplest recipes on the whole site, built on honey rather than caramel for a softer, less sticky sweetness.

200ml strong chilled coffee
150ml oat milk
1–2 tbsp runny honey
Ice cubes

Stir the honey into the coffee while it still has some warmth so it dissolves properly, then pour over ice and top with oat milk. The full iced honey oat milk latte recipe has measurements for a bigger batch along with a couple of variations worth trying.

Café Frappé

The frappé is a proper classic, and it’s worth bringing back into rotation. Done well, it has all the creaminess of a milkshake with a genuine coffee kick running through it, rather than tasting like flavoured ice.

200ml strong chilled coffee
3 scoops vanilla ice cream (Häagen-Dazs or a good supermarket own-brand both work well)
A handful of ice cubes
2 tbsp simple syrup
Whipped cream and a dusting of cocoa powder to finish

Blend the coffee, ice cream, ice, and syrup together until smooth — you’re after a thick milkshake consistency, not something thin enough to drink through a straw without effort. Pour into a tall glass, top with whipped cream, and finish with a dusting of cocoa powder. This one genuinely rivals anything you’d get from a coffee chain’s blended menu.

Frozen Banana Latte

A frozen banana does two jobs here: it adds natural sweetness so you can go lighter on syrup, and it gives the drink a thick, almost milkshake-like body without any cream. It’s also a sneaky way to use up bananas that have gone a bit too ripe for anything else.

250ml strong black coffee, chilled
150ml semi-skimmed milk or oat milk
2 frozen bananas, sliced
2 tbsp chocolate syrup
A handful of ice cubes

Slice and freeze your bananas the night before if you can — frozen banana blends far smoother than fresh banana with ice. Blend everything together until fully combined and frothy, then pour into tall glasses and drink immediately, as this one separates if it sits around.

Indulgent and Nutty Flavours

This group leans a little richer — fruity, nutty, and chocolatey combinations that feel more like a treat than an everyday drink.

Raspberry Coffee Frappé

This is a proper summer recipe, and it leans into UK soft fruit season nicely. The combination of raspberry and coffee sounds odd until you try it — the tartness of the fruit cuts through the bitterness of the coffee in a way that actually works.

250ml strong chilled coffee
60ml raspberry syrup (Monin do a good one, widely stocked online and in larger UK supermarkets)
100ml single cream or oat-based cream alternative
300ml ice cubes
6 scoops coffee ice cream
Dark chocolate shavings, optional

Blend half the coffee with the raspberry syrup, cream, and ice until smooth, then pour in the rest of the coffee and blend briefly on a low speed to combine without over-thinning it. Divide between glasses, add a scoop of coffee ice cream to each, and finish with chocolate shavings if you want a bit of extra texture.

Coconut Mocha Iced Coffee

Coconut and chocolate is one of those flavour pairings that just works, and adding it to coffee gives you something that feels indulgent without much effort.

200ml strong chilled coffee
100ml coconut milk
2 tbsp chocolate syrup
Ice cubes
2 tbsp toasted coconut flakes

Stir the chocolate syrup into the warm coffee until dissolved, pour over ice with the coconut milk, and finish with a scattering of toasted coconut flakes. Keep a can of coconut milk in the fridge if you want a quick whipped coconut cream topping instead — give it a hard shake before opening, then whisk the solid part for a few seconds until it thickens.

Hazelnut Iced Latte

Hazelnut is one of the most popular flavoured syrups in UK supermarkets, and it works just as well cold as it does in a hot latte.

200ml strong chilled coffee
150ml milk of choice
1–2 tbsp hazelnut syrup
Ice cubes

Stir the hazelnut syrup into the coffee while it still has a little warmth, then pour over ice and top with milk. If you want to go further with this flavour, the hazelnut flavoured coffee guide has more ways to use it and where to find it in the UK.

Iced White Mocha

A white chocolate twist for anyone who finds a regular mocha too bitter.

200ml strong chilled coffee
150ml milk of choice
2 tbsp white chocolate sauce or syrup
Ice cubes
Whipped cream, optional

Stir the white chocolate sauce into the warm coffee until fully dissolved, then chill, pour over ice, and top with milk and whipped cream for the full café treatment. The original white café mocha recipe is written as a hot drink but adapts just as well iced.

Maple Pecan Iced Coffee

Maple and pecan is a proper autumn pairing that works surprisingly well in summer too, especially if you’re a fan of nutty, slightly caramelised flavours.

200ml strong chilled coffee
150ml milk of choice
2 tbsp maple syrup
A small handful of chopped pecans
Ice cubes

Stir the maple syrup into the coffee, pour over ice, top with milk, and scatter the chopped pecans over the top just before serving so they stay crunchy rather than going soft.

Different Takes Worth Trying

The last five step a little further away from the standard flavoured latte format — a couple of trends, a genuine seasonal crossover, and one that drops coffee altogether.

Iced Cinnamon Roll Latte

This one tastes like a cinnamon roll in a glass, which makes it a good option if you want something that feels like a treat without actually being a dessert.

200ml strong chilled coffee
150ml milk of choice
1 tbsp brown sugar or vanilla syrup
½ tsp ground cinnamon
Ice cubes

Whisk the cinnamon and syrup into the warm coffee until fully combined with no lumps, then pour over ice and top with milk. A light dusting of extra cinnamon on top finishes it off nicely.

Peppermint Mocha Iced Coffee

Peppermint mocha usually gets boxed in as a Christmas drink, but there’s no real reason it shouldn’t work just as well chilled on a warm day — it doesn’t need to wait for December.

200ml strong chilled coffee
150ml milk of choice
2 tbsp chocolate syrup
A few drops of peppermint extract
Ice cubes

Stir the chocolate syrup and peppermint extract into the warm coffee, then taste and add an extra drop of peppermint if you want it sharper before pouring over ice and topping with milk. Go easy on the peppermint extract to start with — it’s far more concentrated than peppermint syrup, so a little goes a long way.

Orange Iced Americano

Citrus and espresso is a proper specialty coffee shop trend at the moment, and it’s a lot more pleasant than it sounds on paper.

A double shot of espresso (or 100ml very strong coffee)
Cold water
A slice of orange or a few strips of orange zest
Ice cubes

Fill a glass with ice and a splash of cold water, then pour the hot espresso over the top so it cools as it hits the ice. Add the orange slice or zest and give it a gentle stir — the citrus oil from the peel lifts the whole drink without needing any syrup.

Iced Matcha Latte

Not every recipe on this list needs to involve coffee, and matcha is the most popular alternative by far in UK coffee shops right now.

2 tsp matcha powder
A splash of hot water
150ml milk of choice
Ice cubes

Whisk the matcha powder with the hot water until completely smooth and lump-free — a small whisk or even a fork works fine if you don’t have a bamboo one. Pour over ice and top with milk, sweetening to taste if you like it less bitter.

Iced Affogato

For anyone who thinks coffee and ice cream are simply meant to be together — this one takes about two minutes.

2 scoops vanilla ice cream
A hot double espresso
A few coffee beans to garnish, optional

Add the ice cream to a glass and pour the hot espresso straight over the top while it’s still hot, so it starts to melt slightly as you eat and drink it.

Getting the Small Details Right

A few small things separate a decent iced coffee from a properly good one, and they’re worth mentioning before you start working through this list. Brewing strength is the big one — every recipe above assumes a strong base, so don’t reach for your usual everyday brew strength and expect the same result once ice gets involved.

Syrups and sweeteners also behave differently depending on temperature, which is why most of these recipes ask you to stir sweetener in while the coffee still has some warmth. If you want to stock up properly, our guide to coffee syrups runs through the best UK-available brands and flavours worth keeping in the cupboard.

One last tip that makes a genuine difference: brew a batch of coffee specifically to freeze into ice cubes. Standard ice cubes water everything down as they melt, but coffee ice cubes melt straight into more coffee, which means your drink stays strong from the first sip to the last.

Which One Are You Making First?

Fifteen recipes is plenty to be getting on with, but the honest answer is that you don’t need all of them in rotation at once. Pick two or three that match your usual taste — maybe the iced vanilla oat latte for weekdays and the raspberry coffee frappé for weekends — and you’ve already got a solid little repertoire that beats anything you’d queue up for on the high street.

If you’re still working out which brewing method suits you best before you start flavouring things up, our iced coffee at home guide is the place to go first. And if cold brew versus regular iced coffee has you wondering which actually has more caffeine, that comparison is worth a read too.

Which of these are you trying first, or have you already got a favourite iced coffee combination we haven’t covered? Let us know in the comments below.

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