Today I’m going to share my recipe for simple summertime iced coffee. It’s cold, sweet, and nutty with a strong coffee flavor. After having 1 glass of iced coffee on a hot afternoon, you’ll feel incredibly refreshed. It’s a shot of cool energy!

I’ve been making iced coffee like this for a long time, and have always used Maxim brand coffee with “prima” powdered cream. When I lived in Korea, most people drank instant coffee and brewed coffee was not easy to find. But you can use your own local variation on these ingredients. The important part is that the coffee shouldn’t be flavored, but it should be strong!

Enjoy the summertime, and have some delicious iced coffee!

Ingredients (for 1 serving)

  • 1 tablespoon instant coffee
  • 2 tablespoons powdered creamer
  • 1 tablespoon honey (or sugar)
  • 1 cup cold water
  • 1 cup ice cubes

instant coffee

powdered creamer


  1. Combine the coffee, powdered creamer, honey, and the water in a quick shaker.
  2. Cover and shake for about 30 seconds Until mixed well.
  3. Pour into a glass and add the ice cubes. Stir well and serve.

Iced coffee (naengkeopi: 냉커피)

How to make iced coffee without a quick shaker:

The ingredients are the same, but instead of 1 cup cold water, use ¼ cup hot water and ¾ cup cold water.

  1. Combine the coffee, powdered creamer, and honey in a glass.
  2. Mix with the hot water with a spoon until well mixed.
  3. Add the cold water and ice cubes. Stir well and serve.

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  1. Steely Alabama joined 5/19 & has 1 comment

    I love this recipe! I had never actually tried an instant coffee before, but Maxim turned out to be fantastic.

    My local Korean store only sells the original Maxim in the packet form. These packets each contain sugar and creamer as well as coffee. I was actually pretty surprised when I found this out when I went to measure the coffee! But it still works. I have been using two Maxim packets and less honey because I can’t have a lot of sugar.

    Also, I have been using a Blender Bottle ($20-$23 on Amazon) and it works great for mixing the coffee as well as keeping it cold and portable while drinking.

    Kamsahamnida, Maangchi!

  2. chantel1963 Huntsville joined 5/17 & has 2 comments

    Iced coffee is now popular in the US, but 35 years ago, not so much. The first time I ever saw iced coffee was in Seoul at a small café. I am going to try this.

    • Candacerain United States joined 2/23 & has 1 comment

      Please, please, please tell me! What makes the coffee/espresso so much better in Korea? I lived in Korea for 2 years due to a military move. The whole time there my friend and I did cafe runs and hardly ever visited any cafe twice. Now that I’m back in the US I can’t find a comparable Café Latte like the ones I use to get in Korea. What do they do differently?

  3. AdamB usa joined 12/14 & has 15 comments

    I meant to add to my other post – yesterday we were in our Korean market to buy a Korean radish for the “relish dish.” (A favorite vegetable which we would not have known about without you.) They were giving out samples of Adlay Job’s Tears tea. It came in little individual packets, which I bought to put in Christmas stockings, as well as some for ourselves. So interesting, so delicious!

  4. AdamB usa joined 12/14 & has 15 comments

    Hi Maangchi! I was looking for Korean coffee recipes and hopped on your site. I haven’t checked in for a while. Tomorrow is Thanksgiving in the states and a little dish of your mak kimchi will be on the table along with the traditional turkey menu.

    I have an apiary and an abundance of honey, so your iced coffee recipe will be in the making soon. I will probably add a dash of red pepper to my glass too.

  5. Lynnjamin New York joined 11/14 & has 31 comments

    What a fun summertime treat. When i saw the recipe this week, I thought, “Oh really? How can this be Korean?” But as usual, Maangchi delivered the authentic goods. Who knew there was Maxim instant coffee and Prima powdered cream in Korea? And the story about the department store disaster and its iced coffee-craving survivor was awesome. Maangchi has elevated the simplest of beverages to world-class level, don’t you agree? Even when she’s not cooking, she’s cooking!

  6. Hi Maangchi,

    Would regular Coffeemate powdered creamer be okay instead of the one you have? I don’t think my HMart has the kind you used.

    – Angela

    • Yoonminfan1990 Ocean Springs, MS joined 4/19 & has 3 comments

      I use the same kind of creamer as u and what I did was boil a little bit of water and added the same amount of water as the creamer. Basically, mix 2 tablespoons of creamer in 2 tablespoons of hot water and add 2 mixture. It works. Me and my boyfriend love it. Hope this helps.

  7. Tosin_Oc London, UK joined 3/15 & has 40 comments

    This looks amazing!

  8. Oxide California joined 2/15 & has 47 comments

    Hey Maangchi,

    That shaker you use to make you iced coffee was designed and originally marketed by Tupperware in the 1960’s and 70’s. It was opaque with measurements marked on the side for measuring ingredients as they were poured into it. The emphases was for mixing salad dressings but it could be used to mix other things such as eggs for scrambling. I took a quick look – Tupperware re-designed it extending the lip of the pour spout so it is now possible to drink directly from the mixer for stuff like protein drinks. It is in the Tupperware summer catalog for $16.

  9. jordanmattes Arlington, WA, USA joined 11/11 & has 14 comments

    It’s important for readers to know – most American brand instant coffees and powdered creamers won’t dissolve at all. Is the Korean stuff different, or do you just mix it very, very well?

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