I have spent countless summer mornings over the years trying to work out how on earth the likes of Costa Coffee or Caffé Nero manage to get it just right. From the creaminess to the sweetness, to not making it one giant ice cube, I never understood how they did it. That was until last summer.

As someone who spends most weekends in a coffee shop somewhere, I used to have to fight the urge to leave the house and get an iced at least once a day. Especially when it’s 28 degrees and I can’t stand the thought of a boiling beverage entering my mouth. But running off to a coffee shop at any given moment isn’t ideal and neither is the hefty damage on my bank account from indulging in multiple caramel ice lattes throughout the week.

So I decided to figure out the flawless method once and for all. After an entire season of attempting to make the iced coffee at home which I had always dreamed about (not an exaggeration), I sussed it. It’s safe to say it’s a tried and tested method.

I have used various coffee machines, pods, syrups, milks, you name it over time. In fact, with the amount of money I have spent trying to figure out a recipe I now can’t live without, I could probably run my own coffee shop. Let me introduce you to my perfect iced coffee at-home recipe.

First of all, you need to put ice in your glass/cup (I usually fill it around halfway), then I use cold semi-skimmed milk and fill the glass to around 3⁄4 full. Next, you need one espresso shot (or two if you’.