With milk, a teaspoon of sugar and ice. "Freddo" coffee which is similar (but not identical, not sure why) to what I've seen called "iced coffee" abroad is very popular in Greece. We prefer low temperatures for coffee because of the climate.
I like my coffee to be pretty sweet lately, so I usually add a decent amount of creamer (I'm fond of vanilla or hazelnut) and two sugar packets. As for the type of roast, a light or medium blend is ideal.
I need my coffee to be sweet - usually I take it with two packets of sweetener, and a little flavored creamer. Normally my creamer is French vanilla flavored, but when I get a coffee from a stand, I tend to get either caramel, caramel + white chocolate, or butterscotch.
I make Greek coffee every morning, it's made in a copper cezve over the hob, it's supposed to be drunk black (sugar is optional). I hated it as a kid and when I went back home to Cyprus this year, I became obsessed. It hits me instantly in the morning and I'm always ready to go
If I make it myself, it's usually instant with a bit of milk and sugar. I'll get flavors like vanilla or caramel if I'm at Starbucks or something on occasion. I like to have it sweet, but still be able to taste the coffee flavor.