Sweetened Iced Coffee with Frozen Coffee Cubes

For most people coffee is a must, all-year round. But when the summer heat is at its peak it can be hard to enjoy your caffeine treat piping hot. So keep your routine cool with this delightful iced coffee recipe. The coffee cubes make for a beautiful presentation and make it easy to adjust the strength of your drink.


24 ice cubes


10 minutes


What you need:

  • 2 cups (500 ml) Hot Coffee, something bold
  • 1/2 cup (100 g) Redpath Simply Raw™ Turbinado Sugar
  • 2 Ice Cube Trays, 12 count each, or 1 Mini-Muffin Pan


  • 24 Coffee Ice Cubes
  • 1 can (370 ml) Evaporated Milk
  • 2 cups (500 ml) Fresh Coffee
  • 4 tall glasses


How to prepare:

1. Prepare coffee in your usual manner. This is a great way to use up any left over coffee you may have. If you’re using older coffee, warm it up over the stove in a stainless steel pot.

2. In a medium bowl, add the turbinado sugar, and the hot coffee. Using a whisk, stir until the sugar is fully dissolved into the coffee.

3. Transfer the coffee to a measuring cup with spout, or a pitcher that helps pour liquids easily. Begin filling an ice cube tray with the sweetened coffee, right to the top.

4. Place the tray in the fridge and allow the cubes to freeze, about 6-8 hours, but preferably overnight.

To Assemble

1. Divide the ice cubes into the the glasses (use a mix of regular ice cubes and coffee ice cubes to achieve the desired strength and temperature).

2. Pour 1/3 cup (80 ml) of evaporated milk into each glass. (320 ml total)

3. Using a small spoon, pour approximately 1/2 cup (125 ml) of fresh coffee on to the back of the spoon, allowing the coffee to slowly pour into the glass. This will help you build layers in your glass, making for an impressive presentation.

4. Repeat the last step with the remaining 3 glasses, add a straw and you’re ready to serve.

iced coffee 1



  • If you want to get creative with your cubes, try silicone baking molds to create different shape ice cubes. Or try using a mini-muffin baking pan, for larger round cubes that stay cold longer.
  • If you find through the week you have leftover coffee in the morning, pour any remaining coffee into an airtight container, and store it in the fridge. Every day, add to that container and by the end of the week you should have enough coffee to give this recipe a try.