There’s something incredibly luxurious about sipping a tall glass of tiramisu iced coffee on a warm afternoon. The rich, velvety flavors of espresso, cocoa, and cream meld perfectly into a chilled drink that feels like dessert in a cup.

I discovered this dreamy concoction while trying to recreate the flavor of my favorite Italian dessert without turning on the oven. It’s now a go-to indulgence for weekends, brunches, or just a little midday pick-me-up that feels both fancy and effortless. Let’s dive in and see why this is about to become your new favorite summer treat.

Why You’ll Love This Tiramisu Iced Coffee

Get ready to elevate your coffee game with this creamy, dreamy creation. This tiramisu iced coffee isn’t just delicious — it’s an easy way to bring a bit of indulgence to your everyday routine.

First, it’s incredibly simple to make. With just a handful of ingredients and no fancy equipment, you can whip up a café-worthy drink right at home in under 10 minutes. No brewing drama, no complicated steps — just pure flavor.

Next, it’s the perfect cool-down treat. Iced coffee lovers and dessert fans unite: this recipe offers the best of both worlds. The chilled espresso base keeps things refreshing, while the mascarpone-style cream and cocoa give it that unmistakable tiramisu flair.

It’s surprisingly budget-friendly too. Skip the $7 coffeehouse drinks — this recipe uses ingredients you probably already have, and each serving costs a fraction of what you’d pay elsewhere.

Finally, it’s endlessly customizable. Want it dairy-free? No problem. Prefer cold brew instead of espresso? Go for it. This drink bends to your cravings and fridge contents with ease.

Once you’ve tasted this fusion of dessert and caffeine, you’ll wonder how you ever lived without it.

Ingredients Notes

The beauty of this tiramisu iced coffee lies in how a few simple components can come together to deliver such decadent flavor. Let’s look closer at the key ingredients that make this drink so unforgettable.

Espresso or Strong Brewed Coffee is the backbone of the recipe. You’ll want a bold, dark roast to mimic the richness of traditional tiramisu. I recommend using a double shot of espresso if you have an espresso machine. If not, strong stovetop or French press coffee will work beautifully.

Milk or Cream adds that signature smoothness. Whole milk gives you a balanced result, but if you’re chasing that creamy tiramisu texture, a splash of half-and-half or even heavy cream takes it over the top. For a dairy-free option, oat milk or almond milk works well too — just make sure it’s unsweetened to control the flavor.

Mascarpone or Whipped Cream Mixture brings the dessert essence. While traditional mascarpone can be a little rich, blending it with a touch of sweetened whipped cream (or using a mascarpone-flavored creamer) gives you a lighter, fluffier texture that’s perfect for stirring into a cold drink.

Sweetener ties everything together. You can use simple syrup for easy blending, or go with a splash of vanilla syrup or even coffee liqueur for an adult twist. Brown sugar syrup also adds a deep, caramel undertone that complements the espresso beautifully.

You’ll also need ice, unsweetened cocoa powder, and optionally a dusting of instant espresso powder or a light grating of chocolate for garnish. A handheld milk frother or small whisk helps if you want to whip your topping layer, but it’s not strictly necessary.

How To Make This Tiramisu Iced Coffee

Crafting this indulgent iced coffee is easy and fun — almost like mixing up a cocktail with dessert-like flair. Let me guide you through it.

Start by brewing your espresso or strong coffee. You’ll need about 2 ounces of espresso or ½ cup of strong brewed coffee. Let it cool slightly so it doesn’t melt the ice too quickly or curdle your cream.

While the coffee cools, mix up your creamy layer. In a small bowl, whisk together 2 tablespoons of mascarpone with 2 tablespoons of whipped cream and a touch of vanilla extract or vanilla syrup. If you like things sweeter, add a teaspoon of powdered sugar or simple syrup. Whisk until smooth and fluffy.

Fill a tall glass with ice, then pour in your cooled coffee. Add ½ cup of milk or cream and stir gently to combine. Drizzle in your sweetener — about 1 tablespoon of simple syrup is a good starting point, but taste and adjust.

Spoon your mascarpone cream mixture on top of the drink. You can gently swirl it in or let it float on top like a cold foam for that signature tiramisu vibe.

Finish with a dusting of cocoa powder and a pinch of instant espresso powder for that elegant, café-style look. A few chocolate shavings or a ladyfinger cookie on the side won’t hurt, either.

The whole process takes less than 10 minutes, and the result is a café-style drink that’s as beautiful as it is delicious.

Storage Options

Since this is a fresh iced drink, it’s best enjoyed right after making it. However, if you want to prep ahead a little, you can refrigerate the coffee and cream mixture separately for up to 24 hours.

The brewed espresso or coffee can be made in advance and stored in an airtight container in the fridge. It’ll keep well for up to 3 days and actually benefits from being cold before mixing.

The mascarpone topping can be whisked ahead and kept chilled, though it may need a quick stir or whip before serving to bring back its fluffiness.

Avoid assembling the drink with ice until just before serving, as it will dilute and water down the flavor over time.

If you do have leftovers, store them in the fridge without ice and enjoy within a day. Re-stir before drinking and freshen up with a new cocoa dusting.

Variations and Substitutions

This recipe is highly adaptable, so you can have fun with flavor and dietary swaps while still capturing that tiramisu essence.

To make it dairy-free, use plant-based mascarpone (or whipped coconut cream), non-dairy milk, and a vegan-friendly sweetener. It’s just as indulgent and completely lactose-free.

For a boozy twist, add a splash of coffee liqueur like Kahlúa or a bit of amaretto. It turns the drink into a fabulous after-dinner sipper.

Prefer a stronger coffee taste? Swap the milk for cold brew concentrate and skip the espresso entirely. This method gives you deep coffee flavor with a smoother finish and works especially well if you’re prepping in batches.

Looking for a low-sugar version? Use unsweetened almond milk, mascarpone, and a sugar-free syrup. You can also omit the cocoa topping to keep carbs down.

And for a blended frappé-style version, throw everything in a blender with some crushed ice for a frozen tiramisu coffee slush. It’s a great treat on especially hot days.

Don’t be afraid to get creative. This recipe is a foundation — what you build on it is totally up to your cravings.