Iced coffee season is (almost) upon us. The clink of cubes in a creamy frappé is one of the great joys of spring. But while we might feel deserving of a cooling caffeinated beverage as soon as the sun shines, it’s a wallet-denting habit. 

According to high street chain Costa Coffee. Brits officially make the switch to iced coffee in the second half of April, when temperatures hit an average of 13C across the UK.

The company has even coined a name for this. ‘The Frappé Threshold’ marks the date at which iced coffee sales begin to pick up by 4 per cent daily, remaining strong until October. For each additional degree on the thermometer, sales rise by 11 per cent.  

With coffee prices soaring and an iced latte from a high-street chain starting at around £3.35, the cost of your daily takeout will leave a bigger shortfall in your food budget than ever before.

And it’s not just your wallet that’s taking the strain. The sugar content of an iced frappé can exceed your daily recommended allowance and clock up 400 calories, especially if you plump for all the added extras.

Instead, why not tighten your belt and make an iced coffee at home using your regular coffee and milk with a level of sweetness that suits you?

You’ll not only skip the queues but you’ll cut costs and calories – a triple win. Here’s our guide. 

See here for a quick recipe

The coffee

A double espresso (about 60ml) forms the base of most coffees including the Americano, which is topped up with water and served black, or the caffe latte which is made with roughly twice the volume of milk to coffee.

When making a latte, choose a dark roast such as an Italian blend which, though not technically any stronger than a lighter roast, will have a robust enough flavour to cut through the milk.

If using a coffee pod machine, you’ll get the best results using two pods with a strength of 8 or above, brewed on the standard 40ml setting to give 80ml espresso.

The milk

Use your regular choice of milk. Dairy-free alternatives such as oat and coconut work perfectly too.

There’s no need to buy the pricier ‘barista’ varieties, as they’re designed for hot drinks.

If you like sweet iced coffee, try using a little condensed milk for a Vietnamese-style brew though you’ll be adding around 60 calories per tablespoon so this is not the healthy option.

The sweetener 

Your usual preferred coffee sweetener will work well here. Caster sugar will dissolve easily in the hot coffee and syrups such as maple or agave nectar are fine too.

If you do happen to have a flavoured coffee syrup such as vanilla or hazelnut in the back of the cupboard, this is a great opportunity to get it out.

The ice

Make sure you fully stack the glass with ice (cubes from a standard tray are fine).

Ideally, the coffee will cool quickly without the ice immediately melting.

If necessary, add a couple more cubes to the glass once you’ve poured in the coffee.

The equipment

Provided you can brew espresso, there’s no need for any special equipment. If you don’t have access to an espresso maker, use a cafetière and allow the coffee to cool to room temperature.

Pour over ice and serve black or top up with a splash of milk.

The cost

As the glass is filled with ice, the volume of caffe latte needed per serving is generally around 250ml.

Regardless of the method you use at home, the savings to be made are substantial. 

Supermarket coffee pods vary widely in price from just over 20p in Lidl to 50p for a house blend compostable pod from Grind, or upwards of 60p for an artisan pod.

You’ll need two per coffee for a fuller flavoured latte, but you’ll still be quids in.

If using ground coffee, allow around 20g per double espresso. You’ll find endless options across a huge price range including Aldi’s Alcafé House Blend Roast & Ground Coffee which works out at under 20p for a double and has been named a Which? Best Buy, beating other supermarket and branded coffees on both price and flavour.

Even if you spend 32p on 20g of Lavazza Qualita Rossa Ground Coffee, 10p on 100ml of whole milk, a couple of pence on sugar and use homemade ice, a coffee-shop quality iced coffee will cost less than 50p to make at home. 

Quick recipe

Add some frills

Five easy ways to upgrade an iced latte that don’t add a load more sugar – or cost.  

  • Make a frappé – if you’ve got a high-powered blender, whizz the ingredients to form a thick, slushy texture. Pour into the glass and serve with a wide straw.
  • Make it frothy – use a frother or shake the milk vigorously in a cocktail shaker or jar until foamy before pouring over the coffee.
  • Make your own vanilla syrup cheaply and easily by heating equal quantities of sugar (any type is fine, including brown) and water together, stirring until the sugar has completely dissolved. Leave to cool completely (it will thicken slightly) then stir in a little vanilla extract to taste.
  • Try using a flavoured coffee, such as these hazelnut pods which add a subtle nuttiness to your glass without costing more than a regular blend.
  • For a mocha spin, use a little chocolate sauce or a square of milk chocolate as your sweetener, stirring it into the hot espresso until well combined. Or try a squeeze of caramel sauce instead.

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