Iced Coffee

I know we had a thread on this a couple of years ago, but a search doesn't bring it up.

Does anyone have any tried and true iced coffee recipes? I've found several via google but would rather get one that someone on here stands behind. I'm wanting something creamy and sweet, so I guess simple syrup and milk?

Also, should I cold brew? Does it really make a big difference? And if so, what is a good coffee:water ratio for this?

Go to your favorite coffee shop and watch them make the one you like. The basics though are pretty simple. You can go from fresh brewed coffee and it works (or make the coffee and put in the fridge if you are patient). Lots of ice, the coffee, then milk, half and half or cream. If you want it creamy then obviously the half and half or cream will work better. Then add your choice of sweetner. Personally, I like about 3/4 coffee or so and remaining milk or half and half and a couple of sweetners.

Thanks Brian. Sorry, I should have been more clear. I understand what the basic elements are, I'm really looking for ratios. I want to make a half gallon that I can travel with, not just a cup that I can sip and adjust to taste.

You may have to figure that based out on your taste preferences. Personally, I may go with 100 oz of coffee and 28 oz of milk, maybe whole if you want it creamy. Or maybe a combination of milk and sweetened condensed milk. I think a lot of figuring out what you like may be experimenting. Iced coffee could be just black. Just like a cup of coffee and adding cream and sugar it is based on personal taste.

the coffee ice cubes don't seem like a bad idea from this site:
http://www.ehow.com/how_964_make-iced-coffee.html

I tried cold brewing last summer, and I think it tastes great, but it seemed to lack the caffeine kick of heat-brewed coffee. Since I'm going to refrigerate it anyway, I've been making coffee in a pitcher with hot water from a kettle, then straining into a jug. I add sweetener and milk before refrigerating because the fine particles settle out as the coffee cools, and as long as they're not shaken loose, they stay put when I pour the coffee.

I use about 1 3/4 cups of grounds per 2 quarts water.