Iced Coffee in a Jar: Easy Camping Treats That Feel Coffeehouse-Worthy

Love your coffeehouse cold drinks, but think they’re off-limits when camping? RV trips don’t mean giving up your caramel lattes or mochas. With a few simple ingredients and pint mason jars, you can make chilled coffee drinks ahead of time or mix them up at camp. Either way, they’re simple, budget-friendly, and taste like your favorite café.

Note on Jar Size

These recipes are written for 1 pint (16 oz) mason jars. Each drink makes approximately 10–12 ounces of liquid, leaving room in the jar for shaking and adding ice if you prefer your coffee café-style. You can sip straight from the chilled mason jar (a little stronger) or pour into your favorite iced coffee cup when you’re ready to enjoy.

RV Noni Tip: Packing Mason Jars Safely

Mason jars are sturdier than most people think — they can handle a slight road vibration. To keep them from bumping into each other in the RV fridge, I slide mine into a small plastic bin and curl a kitchen towel around them. It cushions the jars, keeps them snug, and makes it easy to pull them all out at once when it’s time for a treat.

Ingredient Note: Cold Brew Users

All of these recipes use instant espresso powder because it’s RV-friendly, shelf-stable, and blends perfectly with syrups and spices when dissolved in hot water. If you prefer cold brew concentrate from the store, you can swap it in cup-for-cup. Just warm a small amount before stirring in caramel, chocolate, or spices so they dissolve fully, then chill again.

Basic Simple Syrup (Sweetener for All Recipes)

Ingredients

• 1 cup white sugar
• 1 cup water

Instructions

1. Combine sugar and water in a small saucepan.
2. Heat over medium, stirring until the mixture is dissolved (about 2–3 minutes).
3. Cool completely.
4. Store in a pint mason jar in your RV fridge — the jar seals tightly, can withstand a slight bounce during travel, and keeps your syrup at hand, ready for use.

💡 Hack: You can also buy bottled simple syrup near cocktail mixers in most grocery stores, but homemade is cheaper and easier.

🌿 Agave Option: If you prefer natural sweeteners, agave nectar works in place of simple syrup. Since agave is sweeter, start with a little less (about 2 teaspoons agave for every 1 tablespoon of syrup) and adjust to taste.

The Recipes: Two Ways to Enjoy

Each recipe includes:

• Make Ahead at Home → prep and chill in mason jars.
• Make It at Camp → quick-mix method using the same ingredients.

1. Iced Vanilla Latte

This one is my absolute favorite. Super easy to make, but I like to make it and keep it in mason jars in the RV fridge. To me, it just tastes better after it has sat in the fridge for a while. Not to mention, it is easy to grab and head outside to watch the world wake up.

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• ½ teaspoon vanilla extract
• ½–1 tablespoon simple syrup (to taste)
• ½ cup half & half

Make Ahead at Home:

1. In a Mason jar, dissolve espresso powder in hot water. Stir in vanilla while the espresso is still warm.
2. Let the mixture cool slightly, then add the simple syrup, and half-and-half to a Mason jar.
3. Seal and refrigerate.
4. Shake before drinking. Optional: add ice when serving.

Make It at Camp:

1. Heat ½ cup of water and stir in espresso powder.
2. Add vanilla, syrup, and half-and-half.
3. Pour into a mason jar or iced coffee cup. Stir and enjoy.

2. Caramel Iced Coffee

To be honest, it has taken numerous attempts to get this one right. I am not a fan of really sweet coffee. So, for my preference, I leave the sweetener out; the caramel sauce is enough for me. But try the recipe first and then adjust to your liking. Additionally, the tablespoon of caramel may not seem like enough, but by the time you coat the jar, it works out well.

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• 1 tablespoon caramel sauce (ice cream toppings aisle)
• ½–1 tablespoon simple syrup
• ½ cup half & half

Make Ahead at Home:

1. In a Mason jar, dissolve espresso powder in hot water. Add the caramel sauce while the espresso is still warm and stir until well combined.
2. Let the mixture cool slightly, then add the syrup and half-and-half to the mason jar.
3. Seal and refrigerate.
4. Shake before serving; add ice if desired.

Make It at Camp:

1. Dissolve espresso powder in hot water. Stir in the caramel sauce while the espresso is still warm, and continue stirring until the mixture is well-blended.
2. Add syrup and half & half.
3. Serve in a mason jar or cup.

Make it special and add a dollop of whipped cream on top!

3. Mocha

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• 1 tablespoon chocolate syrup (ice cream toppings aisle)
• ½–1 tablespoon simple syrup
• ½ cup half & half

Make Ahead at Home:

1. In a Mason jar, dissolve espresso powder in hot water. Stir in the chocolate syrup while the espresso is still warm and stir until smooth.
2. Let the mixture cool slightly, then add the syrup and half-and-half to the Mason jar.
3. Seal and refrigerate.
4. Shake before serving; add ice if desired.

Make It at Camp:

1. Dissolve espresso powder in hot water. Stir in the chocolate syrup while the espresso is still warm, then blend until smooth.
2. Add syrup and half & half.
3. Serve in a mason jar or a cup.

💡 Tip: Sprinkle cocoa powder or mini chocolate chips on top for fun. Don’t forget the whipped cream!

4. Cinnamon Iced Latte

I love this recipe, but I prefer a bold cinnamon flavor rather than just a hint. To get that extra kick, I make a simple cinnamon syrup. After preparing a batch of basic simple syrup, I pour it into a Mason jar and add two small cinnamon sticks. Letting it sit on the counter for about 24 hours infuses the syrup with a warm, spiced flavor that’s perfect for stirring into iced coffee.

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• ¼ teaspoon ground cinnamon
• ½–1 tablespoon simple syrup
• ½ cup half & half

Make Ahead at Home:

1. In a pint Mason jar, dissolve espresso powder in hot water. Stir the cinnamon into the warm espresso and stir until well mixed.
2. Let the espresso mixture cool slightly, then add syrup and half-and-half to the mason jar.
3. Seal and refrigerate.
4. Shake before drinking; add ice if desired.

Make It at Camp:

1. Dissolve espresso powder in hot water. Stir in cinnamon and syrup.
2. Add half & half.
3. Pour into a mason jar or cup and enjoy.

5. Peppermint Mocha

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• 1 tablespoon chocolate syrup
• 1–2 drops peppermint extract (baking aisle)
• ½–1 tablespoon simple syrup
• ½ cup half & half

Make Ahead at Home:

1. In a Mason jar, dissolve espresso powder in hot water. Stir in the chocolate syrup and peppermint while the espresso is still warm, and continue stirring until the mixture is well combined.
2. Let the mixture cool slightly, then add the syrup and half-and-half to the Mason jar.
3. Seal and refrigerate.
4. Shake before serving; add ice if desired.

Make It at Camp:

1. Dissolve espresso powder in hot water. Stir in chocolate syrup and peppermint extract.
2. Add syrup and half & half.
3. Serve in a Mason jar or an iced coffee cup.

Bonus Recipe: Pumpkin Spice Latte in a Mason Jar

☕ Note: This recipe requires a little more prep than the others since pumpkin purée needs to be whisked smooth with spices. It’s easiest to prepare the coffee at home and take it along in your RV fridge, though you can make it at camp if you don’t mind the extra step.

Ingredients (per pint jar)

• 1 tablespoon instant espresso powder (Medaglia D’Oro or Café Bustelo)
• ½ cup hot water
• 2 tablespoons canned pumpkin purée (baking aisle)
• ½–1 tablespoon simple syrup (to taste)
• ¼ teaspoon pumpkin pie spice (spice aisle)
• ½ cup half & half

Make Ahead at Home:

1. In a Mason jar, dissolve espresso powder in hot water.
2. In a small bowl, whisk pumpkin purée, pumpkin spice, and syrup until smooth.
3. Stir the pumpkin mix into the warm espresso until blended.
4. Let cool slightly, then add half & half.
5. Pour the mixture into a Mason jar, seal it, and refrigerate. Shake before serving; add ice if desired.

Make It at Camp (if you don’t mind the extra step):

1. Dissolve espresso powder in hot water.
2. Whisk pumpkin purée, spice, and syrup together until smooth.
3. Stir the pumpkin mixture into the espresso, then add half-and-half.
4. Serve in a Mason jar or iced coffee cup, chilled.

💡 Tip: This one feels extra cozy with a sprinkle of cinnamon on top or a swirl of whipped cream.

Update:

I found that I liked the instant espresso, but I really like cold brew concentrate. But oh my goodness, it is so expensive! So one morning, I pondered how difficult it could actually be to make cold brew at home. It turns out that it is easy! I purchased a simple cold-brew coffee maker that uses a Mason jar (by now, you know I love Mason jars). Then I followed the instructions, and within roughly 20 hours, I had a jar of cold-brew concentrate. Now I am set for 3-4 mornings, sometimes 5, from one jar. Saving money and enjoying my cold brew.Living my best life!!

Wrap-Up

Cold coffee drinks don’t have to be complicated, pricey, or something you leave behind when you head for the woods. With a mason jar and a few pantry staples, you can easily DIY your favorite café-style sips — whether you’re chilling by the campfire or cruising in your RV.

👉 There may not be a green apron in sight, but your campsite coffee game? Stronger than your Wi-Fi signal.