Iced Latte Recipe
Make Iced Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk & Ice
Garnish (optional)
Method
Espresso
Dose and tamp
Weigh 18 g of freshly ground espresso beans and distribute them evenly in the portafilter. Tamp with consistent pressure until the puck is level and compact.
Brew
Brew a double shot of espresso (approximately 36 ml) directly into a heatproof small pitcher or cup. Aim for a 25–30 second extraction. If using a stovetop espresso maker or AeroPress, brew an equivalent strong concentrate (about 36 ml).
Allow the brewed espresso to cool slightly (about 30–60 seconds) so it does not immediately melt the ice excessively and dilute the drink too much.
Milk & Ice
Prepare glass
Fill a 12–16 oz serving glass with 1 cup of ice cubes to chill the glass and keep the drink cold.
Add milk and sweetener
Pour 1 cup (240 ml) of cold whole milk over the ice. If you want a sweetened latte, add 1 tablespoon of simple syrup (or preferred sweetener) and stir gently to combine so the sweetener dissolves evenly into the cold milk.
Pour espresso over milk
Slowly pour the freshly brewed espresso over the milk and ice. Pouring gently on the back of a spoon or down the side helps create a layered effect (espresso on top) before mixing.
Stir once or twice to combine if you prefer uniform flavor, or leave layered and gently swirl before drinking for a visual effect.
Garnish & Serve
Optionally, garnish with a few whole coffee beans or a light dusting (about 1 tsp) of cocoa powder on top for aroma and presentation.
Serve immediately with a straw. Enjoy chilled.