Vanilla Iced Coffee Using Stok Cold Brew

Here’s my go-to iced coffee recipe using Stok cold brew – it’s a simple, smooth, and refreshing drink that takes just a minute to put together. Perfect for those mornings when you need your caffeine fix without the hassle.

I make this iced coffee almost every day during summer, and I usually prep a few servings at once. There’s something so satisfying about having ready-to-go coffee waiting in the fridge, don’t you think?

What Kind of Cold Brew Coffee Should I Use?

While this recipe calls for Stok cold brew, you can use any store-bought cold brew coffee that you enjoy. Regular cold brew tends to be less acidic and smoother than hot coffee that’s been chilled, which makes it perfect for iced drinks. If you can’t find Stok specifically, brands like Chameleon, La Colombe, or even Starbucks cold brew will work just fine in this recipe. Just keep in mind that some brands come concentrated and need to be diluted with water first – check the label to be sure. If you’re feeling ambitious, you can even make your own cold brew at home by steeping coarse ground coffee in cold water for 12-24 hours.

Options for Substitutions

Making this iced coffee is pretty flexible – here’s what you can swap if needed:

• Stok cold brew coffee: If you can’t find Stok, you can use any store-bought cold brew or make your own by steeping coarse ground coffee in cold water for 12-24 hours. Regular cooled coffee works too, but might be more bitter.
• White sugar: Feel free to use any sweetener you prefer – honey, maple syrup, or artificial sweeteners all work well. Just adjust the amount to match your taste, starting with less since some alternatives are sweeter than sugar.
• Vanilla essence: You can skip the vanilla or try other flavors like almond extract or hazelnut syrup. If using flavored syrups, reduce or skip the sugar syrup accordingly.
• Milk: Any milk works here – whole, skim, oat, almond, or coconut milk. Each will give a slightly different taste and texture, so pick your favorite! Cream or half-and-half are good options too if you want something richer.
• Ice cubes: Try freezing some coffee into ice cubes to prevent your drink from getting watered down. Or use regular ice – both work just fine!

Watch Out for These Mistakes While Making

The biggest mistake when making iced coffee is using regular hot coffee that’s been cooled down, as this can result in a watery, diluted drink – stick with cold brew concentrate like Stok for a smooth, rich flavor that won’t get diluted by ice.

When making the simple syrup, avoid rushing the process by not letting the sugar fully dissolve, as this can leave grainy sweetness at the bottom of your glass – instead, heat the water and sugar mixture until completely clear and let it cool completely before using.

Many people make the mistake of adding too much milk right away, which can overwhelm the coffee flavor – start with a small amount and gradually add more to taste, keeping in mind that the ice will melt and dilute the drink slightly over time.

For an extra tip, try making coffee ice cubes with leftover cold brew to prevent your drink from becoming watered down as the ice melts.

What to Serve With Iced Coffee?

A cold, refreshing iced coffee pairs perfectly with breakfast pastries or a light morning snack. Try serving it alongside a buttery croissant, a slice of banana bread, or some warm cinnamon rolls – the sweetness of these treats balances really well with the coffee’s rich flavor. For a quick breakfast combo, toast up an everything bagel with cream cheese or grab a blueberry muffin from your local bakery. If you’re enjoying your iced coffee as an afternoon pick-me-up, some biscotti cookies or a slice of coffee cake make great dipping companions!

Storage Instructions

Keep Fresh: The simple syrup (sugar-water mixture) can be kept in an airtight container in the fridge for up to 2 weeks. This makes it super convenient to whip up your iced coffee whenever you’re craving one! Just give it a quick shake before using.

Prepare Ahead: You can mix up a bigger batch of the coffee-syrup base and keep it in a pitcher in the fridge for up to 5 days. When you’re ready for your coffee fix, just add ice and milk to your desired strength. The flavor actually gets even better after a day!

Serve: For the best taste, drink your prepared iced coffee within 12 hours. The ice will slowly melt and dilute your drink if it sits too long. If you’re taking it to-go, fill your tumbler with ice just before heading out to keep it nice and cold.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-4 g
• Fat: 2-5 g
• Carbohydrates: 70-80 g

Ingredients

For the vanilla simple syrup:

• 1/2 cup white sugar
• 1 1/2 tsp vanilla essence (I recommend Nielsen-Massey vanilla essence for best flavor)
• 1/2 cup water

For the coffee:

• ice cubes
• milk to taste (whole milk or oat milk for creaminess)
• 1 1/2 cups Stok cold brew coffee (ensure it’s well-chilled)

Step 1: Prepare the Vanilla Simple Syrup

In a small saucepan, combine equal parts water and sugar over medium heat.

Cook the mixture for about 5 minutes or until the sugar fully dissolves, creating a clear syrup.

Remove the saucepan from the heat and let it cool completely.

Once cooled, stir in vanilla extract to create your vanilla simple syrup.

Step 2: Assemble the Cold Brew Drink

Take a tall glass and fill it with ice to the top.

Pour in your desired amount of cold brew coffee.

Add 1 to 2 tablespoons of the prepared vanilla simple syrup, adjusting to your taste for sweetness.

Add your preferred amount of milk, depending on the creaminess and flavor you desire, and give the drink a good stir to combine all the ingredients.

Step 3: Serve and Enjoy

Once mixed, serve your vanilla-flavored cold brew coffee immediately for a refreshing treat.

Enjoy the blend of rich coffee, vanilla sweetness, and creamy milk.