I made five summer coffee drinks over one very caffeinated weekend, ranked them from best to worst, and the winner isn’t cold brew. It’s Thai iced coffee — and it blew everything else away.
Here’s every recipe, how I tested them, and an honest ranking based on flavor, ease of making, and how often I’d actually make each one again.
How I Tested These
I made each drink three times over a weekend to make sure my first impression wasn’t a fluke. I used the same coffee base for all of them — a medium-dark roast cold brew concentrate diluted 1:1, or two shots of espresso where the recipe called for it. Same beans, same water, same ice.
I scored each drink on three things: flavor (does it taste great?), ease (how quickly can I make it on a Tuesday morning?), and repeatability (would I actually make this again, or is it a one-time novelty?). I also noted which ones photograph well — because let’s be real, half the fun of a pretty summer drink is sharing it.
Let’s start with the winner and work down.
#1: Thai Iced Coffee
Flavor: 10/10 | Ease: 9/10 | Repeatability: 10/10
Thai iced coffee is the best summer coffee drink I’ve ever made at home. It’s rich, dessert-like, impossibly smooth, and takes about 3 minutes to put together. The sweetened condensed milk is the secret — it creates a creamy sweetness that regular milk and sugar can’t replicate.
What You’ll Need
- 4 oz strong brewed coffee or 2 shots espresso
- 2-3 tablespoons sweetened condensed milk
- 1/4 teaspoon ground cardamom (optional but highly recommended)
- Ice
- A tall glass
How to Make It
Brew your coffee strong. If using espresso, pull 2 shots. If using a drip method, brew at double strength (2 tablespoons coffee per 4 oz water). Let it cool for 2-3 minutes — you don’t want it to melt all the ice immediately.
Add 2-3 tablespoons of sweetened condensed milk to the warm coffee and stir until completely dissolved. The heat helps the condensed milk incorporate smoothly. If you’re adding cardamom, stir it in now.
Fill a tall glass with ice. Pour the coffee-condensed milk mixture over the ice. Watch the beautiful amber swirls as it cascades through the ice.
Don’t stir yet. The visual effect of the dark coffee meeting the creamy condensed milk is half the experience. Take a photo if that’s your thing. Then stir and drink.
Why It’s #1
The sweetened condensed milk creates a richness that’s almost dessert-like — caramel-sweet, thick, and luxurious — without being cloying. The cardamom adds an unexpected warmth that makes the whole drink more complex. It’s the kind of drink where you take the first sip and say “whoa” out loud.
It’s also dead simple. Two real ingredients plus ice. I’ve been making this every morning since I tested it, and I don’t see myself stopping.
Pinterest/Instagram score: 9/10. The cascading layers of dark and light are stunning. Shoot it before you stir.
#2: Coffee Lemonade
Flavor: 8/10 | Ease: 8/10 | Repeatability: 8/10
I know. Coffee and lemonade. It sounds weird. I was skeptical too. But the acidity of the lemon perfectly complements the acidity of cold brew, and the sweetness bridges the gap. It’s the most refreshing coffee drink I’ve ever had.
What You’ll Need
- 6 oz cold brew (not concentrate — use ready-to-drink strength)
- 4 oz fresh lemonade (homemade is better, but store-bought works)
- Ice
- Lemon slice for garnish
- 1 teaspoon simple syrup (optional — depends on your lemonade’s sweetness)
How to Make It
Fill a tall glass with ice. Pour the cold brew over the ice. Slowly pour the lemonade on top. The two liquids will create distinct layers if you pour gently — dark brown on the bottom, bright yellow on top.
Taste before adding sweetener. If your lemonade is already sweet enough, you won’t need the simple syrup. If it tastes too tart, add 1 teaspoon. Garnish with a lemon slice on the rim.
Stir before drinking. The flavor is best when fully mixed.
Why It’s #2
This drink is aggressively refreshing. On a hot afternoon when regular iced coffee feels heavy, coffee lemonade cuts through the heat. The citrus brightens the coffee instead of competing with it. It tastes like summer in a glass.
The reason it’s not #1: it’s polarizing. I love it, but two people I had taste-test it weren’t fans. If you don’t like fruit flavors with coffee, this isn’t for you. But if you’re open to it, you’ll be surprised.
Pinterest/Instagram score: 8/10. The layered look before stirring is gorgeous. Add a lemon wheel garnish and a striped straw.
#3: Coconut Cold Brew
Flavor: 8/10 | Ease: 9/10 | Repeatability: 7/10
What You’ll Need
- 8 oz cold brew
- 1/4 cup coconut milk (full-fat, from a can — not the carton kind)
- 1 tablespoon coconut cream
- 1 tablespoon simple syrup or coconut sugar dissolved in warm water
- Ice
- Toasted coconut flakes for garnish (optional)
How to Make It
In a small bowl or cup, whisk together the coconut milk, coconut cream, and simple syrup until smooth. The coconut cream from a can tends to be thick and clumpy — give it a good stir first.
Fill a glass with ice. Pour the cold brew over the ice. Slowly pour the coconut mixture on top. It’ll create a creamy white layer that slowly sinks into the dark coffee. Sprinkle toasted coconut flakes on top if you want that extra crunch and visual appeal.
Give it a stir before drinking. The coconut rounds out the coffee’s bitterness and adds a tropical creaminess that’s totally different from dairy.
Why It’s #3
Coconut cold brew tastes like vacation. The tropical flavor is unmistakable, and the full-fat coconut milk gives it a richness that almond or oat milk can’t touch. It’s a natural fit if you already enjoy coconut flavor.
The downside: the novelty fades. After 3-4 times making it, I found myself reaching for the Thai iced coffee or coffee lemonade instead. Coconut is a strong flavor and it can get one-note. But as a rotation drink once or twice a week? It’s excellent.
If you love mixing coffee with interesting flavors, you’ll want to try these chocolate coffee protein balls — they’re a different format entirely but scratch that same creative itch.
Pinterest/Instagram score: 9/10. The white-on-dark layers are beautiful. Toasted coconut flakes on top add a rustic, beachy vibe.
#4: Lavender Iced Latte
Flavor: 7/10 | Ease: 7/10 | Repeatability: 6/10
What You’ll Need
- 2 shots espresso
- 1 tablespoon lavender syrup (recipe below)
- 1 cup milk (oat milk is my preference here)
- Ice
- Dried lavender buds for garnish (optional)
Quick Lavender Syrup
Combine 1/2 cup water, 1/2 cup sugar, and 2 tablespoons dried culinary lavender in a small saucepan. Bring to a simmer, stir until sugar dissolves, then remove from heat. Let it steep for 15 minutes. Strain out the lavender buds. Store in the fridge for up to 2 weeks.
How to Make It
Add 1 tablespoon lavender syrup to a tall glass. Pull 2 shots of espresso and pour them into the glass. Stir to combine. Fill with ice. Pour cold milk over the ice. Stir gently. Garnish with a few dried lavender buds on top.
Why It’s #4
The lavender iced latte is beautiful. It’s elegant, it’s photogenic, and it makes you feel like you’re drinking something from a trendy cafe in Portland. The floral notes are genuinely interesting with coffee — there’s a reason lavender lattes are on every specialty coffee shop menu right now.
But — and this is a big but — lavender is divisive. I had three people try this. One loved it. One said it tasted “soapy.” One said it was “fine but not something I’d order again.” The line between “pleasantly floral” and “drinking perfume” is razor thin, and it depends entirely on how much lavender syrup you use.
Start with 1 tablespoon and taste. If you like it, great. If it tastes like your grandmother’s soap drawer, try half a tablespoon next time. The syrup is the variable — everything else is just a standard iced latte.
Pinterest/Instagram score: 10/10. This is the most Instagrammable coffee drink on the list. The pale purple hue with dried lavender on top is stunning. If you’re making a drink specifically for content, this is the one.
#5: Espresso Tonic
Flavor: 6/10 | Ease: 10/10 | Repeatability: 5/10
What You’ll Need
- 2 shots espresso (freshly pulled, hot)
- 6-8 oz tonic water (Fever-Tree or Q Tonic — skip the cheap stuff)
- Ice
- Orange peel or lemon twist for garnish (optional)
- 1 teaspoon simple syrup (optional)
How to Make It
Fill a glass with ice. Pour the tonic water over the ice — gently, so you preserve the carbonation. Let it settle for a moment.
Now slowly pour the hot espresso over the back of a spoon onto the tonic. This creates a dramatic layered effect — dark espresso floating on top of the clear, fizzy tonic. The temperature difference between the hot espresso and cold tonic creates mesmerizing swirls and cascades.
Garnish with an orange peel or lemon twist. Sip without stirring for the full layered experience, then stir when you’re ready to mix.
Why It’s #5
Espresso tonic is a European staple — you’ll find it on menus in Italy, Spain, and Scandinavia. It’s sophisticated, fizzy, and interesting. The quinine bitterness of the tonic and the roast bitterness of the espresso create a bitter-sweet-fizzy combination that’s unlike any other coffee drink.
But it’s an acquired taste. My first sip was confusing — my brain expected either “coffee” or “cocktail” and got neither. By the third sip, I started to appreciate it. By the second glass (on a different day), I genuinely enjoyed it. By the fifth time making it, I understood why Europeans love it.
It’s last on the list not because it’s bad, but because it requires the most open-mindedness. If you’ve ever enjoyed a gin and tonic, you’ll probably like this. If you prefer sweet coffee drinks, this might not be your thing. The carajillo is another drink with European roots that’s much more approachable if you want to try something different.
Quality of the tonic water matters enormously. Cheap tonic (like store-brand) tastes harsh and overly sweet. Fever-Tree, Q Tonic, or any premium tonic with real quinine makes a huge difference.
Pinterest/Instagram score: 8/10. The layering effect when you pour the espresso is extremely photogenic. Shoot a video of the pour — the cascading effect is hypnotic.
The Final Ranking
Here’s the full ranking with my overall scores:
- Thai Iced Coffee — 10/10. Rich, easy, endlessly repeatable. The sweetened condensed milk is a game-changer. This is my new default summer coffee.
- Coffee Lemonade — 8/10. Surprisingly refreshing and perfect for hot afternoons. Polarizing but rewarding if you’re open to it.
- Coconut Cold Brew — 8/10. Tropical and creamy. A great rotation drink but the novelty fades faster than the top two.
- Lavender Iced Latte — 7/10. The most beautiful drink on the list. Floral and elegant, but the “soapy” risk is real. Use a light hand with the syrup.
- Espresso Tonic — 6/10. An acquired taste that’s worth acquiring. European-cool and unlike anything else, but you have to want it.
If I had to recommend just one drink from this list to someone who’s never tried any of them, it’s Thai iced coffee. No contest. It’s the easiest to make, the hardest to mess up, and the most universally delicious. Get some sweetened condensed milk and cardamom this weekend and try it.
And if you’re looking for even more ways to mix up your coffee routine, I’ve tested a bunch of Nespresso Vertuo recipes that work great for summer drinks too. There’s also a killer coffee smoothie recipe that makes a perfect post-workout summer drink.
FAQ
Which summer coffee drink is best for someone who doesn’t like bitter coffee?
Thai iced coffee. The sweetened condensed milk completely tames any bitterness. It’s creamy, sweet, and smooth — you barely taste the bitterness of the coffee. Coconut cold brew is a good second choice for the same reason — the fat in the coconut cream rounds off bitter edges.
Can I make these with decaf?
Every single one of them works perfectly with decaf. The flavor profiles don’t depend on caffeine — they depend on coffee flavor. Use decaf espresso or decaf cold brew made the same way (coarsely ground decaf beans steeped in cold water for 12-24 hours). I tested the Thai iced coffee with decaf and it was indistinguishable from the caffeinated version.
Which drinks are dairy-free?
Coffee lemonade and espresso tonic are naturally dairy-free. Coconut cold brew is dairy-free if you use full-fat canned coconut milk. For the Thai iced coffee, there’s no great substitute for sweetened condensed milk that preserves the same richness — but coconut condensed milk exists and gets you about 80% of the way there. The lavender latte works well with oat milk.
What type of coffee works best for summer drinks?
Medium-dark roast is the sweet spot for most of these. It’s bold enough to hold up against ice dilution, sweeteners, and added flavors without being so dark that it dominates everything. For cold brew specifically, a medium roast brings out more of the chocolate and caramel notes that pair well with summer flavors. Avoid light roasts — they tend to taste sour when iced.
How do I keep my iced coffee from getting watered down?
Coffee ice cubes. Brew extra coffee, pour it into ice cube trays, and freeze overnight. Use these instead of regular ice in any of these recipes. As they melt, they add more coffee flavor instead of diluting the drink. This single tip upgraded every iced coffee drink I make. It’s especially important for the coffee lemonade and espresso tonic where dilution changes the flavor balance significantly.