5 ultimate healthy summer iced coffee recipes

Too hot for coffee? Never. Too hot for a steaming mug? Quite possibly.

When the sun is blazing, you can't beat the clink of ice cubes, a glass dripping with condensation and that first cold, creamy hit of coffee.

So, we’ve gathered five of our favourite iced coffee recipes, plus one frozen bonus.

Most were made by our very own Chief Science Officer, Dr Rupy, who has given some seriously indulgent iced coffees a healthier twist. Meanwhile, Alex shows you how to make a classic cold brew you can’t go wrong with.

They’re all simple, flexible and easy to tweak to your taste. And frankly, they’re far too good to save only for summer.

1. AL's Easy Cold Brew

Cold brew takes a little patience, but hardly any actual work.

Leaving the coffee to steep slowly creates a smooth, concentrated brew that will sit happily in your fridge, ready whenever the iced coffee urge strikes.

You’ll need:

• 120g coarsely ground Exhale coffee
• 1 litre of filtered water
• A cafetière, cold brew maker or large container
• A fine-mesh sieve or nut milk bag

How to make it:

1. Combine 120g of coarsely ground coffee with 1 litre of room-temperature filtered water.
2. Give it a good stir.
3. Leave it to steep for 16 to 24 hours.
4. Strain it through a fine-mesh sieve or nut milk bag.
5. Store the concentrate in the fridge.
6. Pour it over ice and dilute with water or your favourite milk until it tastes just right.

A few cold brew tips:

🫘 Use a medium-coarse to coarse grind. This allows the coffee to extract slowly and helps create a smoother cup.

🫙 You can steep it in almost any container. A cold brew maker is handy, but a cafetière works too.

⏰ Start tasting after around 16 hours. For a stronger brew, leave it for up to 24.

☕ Try mixing in some Exhale Decaf if you’d prefer a little less caffeine.

💧 Remember, this makes a concentrate. Dilute it before drinking unless you like your coffee particularly punchy!

2. Dr Rupy's Banana Protein Iced Coffee

Meet your new favourite healthy snack. Part iced coffee, part banana shake, ideal when you fancy something richer than your usual cuppa.

You’ll need:

• A double espresso of Exhale coffee
• A banana
• Your milk of choice
• A little protein powder
• Plenty of ice

How to make it:

1. Brew a double espresso and leave it to cool.
2. Fill a glass with plenty of ice and pour over the espresso.
3. Add the banana, milk, protein powder and another handful of ice to a blender.
4. Blend until smooth and creamy.
5. Slowly pour the banana mixture over the coffee.
6. Give it a gentle stir to bring everything together.

3. Dr Rupy's Honey Shaken Espresso

Honey, cinnamon, espresso and frothy milk. You can see why this one quickly became an Exhale team favourite.

You’ll need:

• A double espresso of Exhale coffee
• 1 teaspoon of honey
• Ground cinnamon
• Your milk of choice
• Plenty of ice

How to make it:

1. Add the honey to an espresso glass.
2. Pull a double espresso directly over it.
3. Stir until the honey has melted into the coffee.
4. Shake a little cinnamon over the glass.
5. Pour everything into a Mason jar filled with ice.
6. Secure the lid and give it a good shake.
7. Froth some milk.
8. Place one large ice cube into a fresh glass.
9. Pour over the shaken espresso and finish with the frothed milk.

4. Dr Rupy's High-Protein Mocha

A rich, chocolatey mocha, with collagen and protein added for good measure. You can't ask for more indulgence than that.

You’ll need:

• 1 double espresso of Exhale coffee
• 20g collagen
• 18g protein powder
• 1 teaspoon of cacao
• A few drops of vanilla
• A pinch of cinnamon
• A pinch of sea salt
• Your milk of choice

How to make it:

1. Add the collagen, protein powder, cacao, vanilla, cinnamon and sea salt to your espresso.
2. Shake or whisk everything together until smooth.
3. Froth your milk.
4. Pour the milk over the coffee mixture.
5. To serve it cold, simply add plenty of ice.

5. Dr Rupy's Protein Iced Coffee

A beautifully simple protein iced latte, naturally sweetened with a little raw honey.

You’ll need:

• A double espresso of Exhale coffee
• 1 teaspoon of raw honey
• Your milk of choice
• Unflavoured protein powder
• Collagen
• Plenty of ice

How to make it:

1. Add the honey to an espresso cup.
2. Pull a double espresso over it and stir until the honey has melted.
3. Set the espresso aside to cool slightly.
4. Add your milk, protein powder and collagen to a separate glass or jug.
5. Froth until smooth and creamy.
6. Fill a tall glass with ice.
7. Pour in the milk mixture.
8. Slowly pour the honey espresso over the top.
9. Stir and enjoy.

Bonus: Cold Brew Coffee Popsicles

Made more cold brew than you know what to do with? Turn it into popsicles! They’re light, refreshing and provide a very good reason to eat coffee straight from the freezer.

You’ll need:

• 2 cups of cold brew concentrate
• 1 cup of your favourite milk or creamer
• Honey, maple syrup, vanilla syrup or another sweetener, if desired
• Popsicle moulds and sticks

How to make them:

1. Combine the cold brew and milk in a large mixing bowl.
2. Taste and add a little sweetener if needed.
3. Pour the mixture into your popsicle moulds.
4. Insert the sticks and freeze for at least 6 hours, or until fully set.
5. To release the popsicles from the moulds, run warm water over the outside of the moulds for a few seconds.

For a chocolate or caramel swirl, add a small drizzle of sauce before freezing. If you’d prefer a gentler coffee flavour, dilute the cold brew concentrate with a little water first.

Five delicious ways to get your coffee fix when the temperature rises, plus a frozen treat for particularly hot days.

If you try one, tag us at @yourexhale so we can see your creation. The only difficult bit is deciding which one to make first!