I've been making iced coffee for a while now, but picked up some good tips over at The Kitchn. My version is pretty strong, but not bitter. I prefer to chill the ingredients (rather than using ice cubes), dilute with milk for a creamier coffee, then top with froth.
1 cup double-strength brewed coffee
1/4 cup milk
optional: sugar (Use less than you normally would. Just enough to take the edge off.)
optional: 2-3 drops almond extract
Mix all ingredients. Stir until dissolved/mixed, then refrigerate until chilled.
Tip: For faster iced coffee, dissolve 3 Tsp Nescafé instant coffee + sugar in 1/4 cup hot water. Add 1/2 cup cold water, 2 ice cubes 1/4 milk and 2-3 drops almond extract.
To serve the iced coffee, pour 1/4 cold milk in a tall glass. (Needs to hold at least 1 cup coffee + 2 inches froth.) Froth milk using an aerolatte - the world's greatest invention. Pour iced coffee mixture slowly in the center of the glass.
Tip: You can make several batches of the coffee ahead of time and just keep it in the fridge for when the mood strikes.