Iced Coffee with Oatmeal Cookie Creamer

Pro tips

• Fill the glass with ice first to keep the coffee colder longer and prevent dilution from melted ice.
• Use freshly made or recently refrigerated cold brew for the smoothest flavor—avoid cold brew older than 2 weeks.
• Pour creamer last over the ice and coffee to create a visually appealing swirl and help it blend evenly.
• If the creamer is thick, stir well or use a long spoon to combine thoroughly before drinking.

Substitutions

• Oatmeal cookie oat milk creamer → regular oat milk + 1/2 tsp vanilla extract + pinch of cinnamon (mimics oatmeal cookie flavor)
• Cold brew coffee → strong brewed coffee cooled to room temperature (less smooth but similar strength)
• Ice → frozen coffee cubes (prevents dilution as ice melts)

Storage & make-ahead

Prepare cold brew up to 2 weeks ahead and store refrigerated; assemble the drink fresh each morning for best flavor and texture.

Can I make this with regular milk instead of oat milk creamer?

Yes. Use regular milk or cream, but you'll need to add sweetener and oatmeal cookie flavoring separately, or swap for a flavored creamer of your choice.

How far in advance can I prep cold brew coffee?

Cold brew keeps refrigerated for up to 2 weeks, making it ideal for batch-prepping several days or a week's worth of morning coffees.

Is this recipe dairy-free?

Yes, if you use the oatmeal cookie oat milk creamer listed. Check the label to confirm it's dairy-free and free of any allergens.

Can I scale this recipe for multiple servings?

Absolutely. Maintain a 1:2 ratio of creamer to cold brew. For 4 servings, use 1 cup creamer and 2 cups cold brew per person, divided among glasses with ice.

What's the best way to keep the coffee cold without diluting it?

Use plenty of ice (1 cup per serving) and consider making coffee ice cubes from cooled cold brew to replace melted ice without watering down flavor.