How to make the perfect iced coffee (and save a fortune)

 Iced coffee season is upon us. The swish of crushed cubes in a creamy frappé is one of the great joys of spring. But while we might desire a cooling caffeinated drink as soon as the sun shines, it’s a wallet-denting habit.

According to high-street chain Costa, 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.

But with coffee prices soaring and an iced latte from a high-street chain starting at around £3.35, the cost of your daily fix will hit your food budget harder than ever.

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

The solution? Make an iced coffee at home 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.

Recipe: The perfect iced caffe latte

A classic iced coffee is easy to achieve at home and if you’ve got plenty of ice to hand, you won’t even need to wait for the coffee to cool.

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.

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.