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A spiced simple syrup makes this homemade Spiced Iced Coffee recipe an easy and indulgent but not too sweet iced coffee.
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5 from 3 votes

Spiced Iced Coffee

Since coffee strength depends on a number of factors (beans used and individual preference) the recipe outlines how I like my coffee and what I found worked best for me.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: beverage
Servings: 4
Calories: 223kcal


  • Spiced Simple Syrup:
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cinnamon sticks preferably Vietnamese cinnamon
  • 1 inch piece of fresh ginger peeled and smashed
  • 2 star anise pods broken
  • Coffee:
  • 7 Tbsp. ground coffee
  • 8 oz. hot water
  • 2 cups cubed ice
  • 1/2 cup Spiced simple syrup
  • 1/2 cup whipping cream whipped to soft peak stage


  • For Spiced Simple Syrup:
  • Combine all the ingredients in a small saucepan and cook over medium heat until sugar dissolves. Remove from heat and let steep for 1/2 hour. Strain and store in refrigerator if not using immediately.
  • For coffee: I use a Chemex drip coffee maker but a regular coffee maker works as well. Place the ice in the carafe. Add the coffee to the filter and pour the hot water over.
  • While the coffee is brewing, whip the cream to the soft peak stage - the cream will be thick and will hold it's shape but isn't fluffy.
  • Fill 4 glasses with ice. Pour the coffee over. Stir in 1 - 2 teaspoons of the spiced simple syrup. Spoon the thickened whipped cream on top. Enjoy!
  • Place ice cubes in 4 glasses


Calories: 223kcal | Carbohydrates: 33g | Protein: 0g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 36mg | Potassium: 48mg | Fiber: 1g | Sugar: 30g | Vitamin A: 435IU | Calcium: 46mg | Iron: 1.8mg