A syrup that earns its place

Granulated sugar is reluctant to dissolve in a glass already full of ice. Dissolving it in a small amount of warm water solves that problem and spreads the vanilla evenly through the drink. This is a deliberately small batch, enough for these glasses with a little adjustment room, rather than a large bottle that needs to be stored for weeks.

Vanilla extract goes in after the saucepan comes off the heat. It does not need to bubble away with the sugar. Different extracts vary in strength, so the half-teaspoon is a sensible starting point; an unusually concentrated product may need less.

Let the coffee remain recognisable

The aim is coffee with a soft vanilla edge, not sweet milk with a coffee colour. Begin with the measured tablespoon of syrup per glass, stir, and taste. It is easier to add another teaspoon than to rescue an over-sweetened drink by adding so much coffee that the serving becomes enormous.

Whole milk gives a rounded finish, while semi-skimmed milk makes a lighter glass. Both should be properly cold before assembly. If you prefer a black vanilla iced coffee, replace the milk with cold water in smaller increments and taste as you go; the same volume is not automatically the best balance.

What you'll need

  • 120 ml strong brewed coffee or espresso
  • 30 g caster sugar
  • 30 ml water
  • ½ tsp vanilla extract
  • 300 ml cold milk
  • 200 g ice cubes

Let's make it

  1. Combine the sugar and water in a small saucepan. Warm gently, stirring until the sugar dissolves; there is no need to boil it down. Remove from the heat, stir in the vanilla and leave to cool.
  2. Cool the brewed coffee separately in a heatproof cup set in a shallow cold-water bath. Allow about 15 minutes for both components to become cool.
  3. Divide the ice and milk between two glasses. Stir one tablespoon of syrup into each 60 ml portion of coffee, pour over the milk and mix. Taste before adding any remaining syrup.

Make it your own

Vanilla bean paste can replace the extract according to its label, though the seeds will remain visible.

Use a plain unsweetened plant drink if desired; sweetened versions may need less syrup.

Keeping it fresh

Serve the assembled drink at once. Cover and refrigerate any unused syrup once cool and use within 48 hours for this small batch. Keep it in a clean container and do not dip a used drinking spoon into it.

Allergen notes

Contains milk unless substituted. Plant drinks may introduce oats, nuts or soya.