Iced Cappuchino Recipe

Prepare espresso

Grind espresso beans to a fine consistency (about 18–20 seconds on a typical grinder). Brew two single-shot espressos (approx. 60 ml total) using an espresso machine, Moka pot, or an Aeropress set up for espresso-style extraction. Aim for a strong, concentrated shot. Pour espresso into a heatproof vessel and allow to cool slightly (1–2 minutes).

If you prefer less heat transfer to the ice, place the brewed espresso in the refrigerator or an ice bath for 5 minutes until cool but not diluted.

Steam or froth milk

If you have a steam wand: steam 1 cup whole milk until it reaches 55–60°C (130–140°F) and you have velvety microfoam. Immediately cool the milk by placing the pitcher in an ice bath for about 30–60 seconds so it becomes cold but remains foamy. If you don't have a steam wand: vigorously shake 1 cup milk in a tightly sealed jar for 30–45 seconds, then place jar in a bowl of ice to cool and set the foam.

Optional cold froth

For an extra cold cappuccino foam layer, add 1/4 cup cold milk to a cocktail shaker with a few ice cubes and shake vigorously for 15–20 seconds until frothy. Strain foam off the ice and reserve.

If using vanilla syrup, add 1 tablespoon to the brewed espresso now and stir to combine.

Assemble the iced cappuccino

Fill a tall glass with 1 cup of ice cubes. Pour the cooled espresso over the ice. Add the chilled steamed milk slowly, holding back the foam with a spoon so most of the liquid pours in first. Spoon the cold foam or shaken milk on top to create a thick foamy layer (typical cappuccino ratio: roughly 1/3 espresso, 1/3 milk, 1/3 foam).

Dust the foam lightly with cocoa powder or ground cinnamon (about 1/4 tsp) for garnish.

Serve immediately with a straw or long spoon. Stir if desired to combine layers before drinking.