Recipes

Iced Ginger Lemon Coffee

Zesty citrus, warming spice, and bold iced coffee come together for a refreshing and energizing take on your daily ritual.
Recipes
A tall glass of iced coffee over ice, garnished with a piece of candied ginger, on a dark surface.

A zesty infusion of flavor and refreshment

Iced Ginger Lemon Coffee is a vibrant take on chilled coffee, blending the smoothness of iced pour over with the bold warmth of ginger and the bright lift of lemon.

Inspired by the balance of spice and citrus found in traditional tonics, this recipe layers handcrafted elements — like fresh ginger syrup and a twist of lemon peel — over a base of double Starbucks Blonde Espresso Roast. The result is a drink that’s both energizing and soothing, with a complexity that unfolds sip by sip. Whether you're hosting brunch or just treating yourself, it’s a refreshing way to elevate your coffee ritual.

Coffee being poured into a glass of ice garnished with candied ginger, with dried lemon peel and lemon in the background.Coffee being poured into a glass of ice garnished with candied ginger, with dried lemon peel and lemon in the background.

What you’ll need:

Ingredients:

  • Double strength iced pour-over coffee
  • 2 Tbsp fresh ginger syrup
  • 1 cup of ice

For garnishing:

  • Candied ginger
  • Lemon peel

For Ginger Syrup:

  • 1/2 cup fresh ginger, sliced
  • 8 oz. water
  • 1/2 cup sugar
  • 1 lemon, peeled and juiced Pinch of salt

Step 1

Prepare double strength iced pour over coffee with Starbucks Blonde Espresso Roast

Step 2

Add 1 cup of ice to a 12 oz glass.

Step 3

Add 2 tablespoons of ginger syrup to glass.

To make the ginger syrup:

  • Place ginger slices, water, and sugar in a saucepan. Bring mixture to a boil, then reduce to a simmer and cook for 20-25 minutes until fragrant. Ginger should be tender and syrup reduced by half.
  • Remove from heat. Stir in lemon juice, a couple lemon peels, and a pinch of salt and allow syrup to steep until cooled to room temperature. Strain through fine mesh and store in an airtight container in the refrigerator for up to 2 weeks.

Step 4

Add double strength iced pour over coffee to glass.

Step 5

Garnish with candied ginger and/or lemon twist.

*If not brewing with a scale, then use 4 Tbsp of coffee per 6 fl oz of water.

Perfect for those who love a little zing in their cup.
Starbucks Blonde Espresso Roast coffee bag on a light green background.

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