Iced Latte Recipe

Pull espresso or brew strong coffee

Prepare a double shot of espresso (about 60 ml) or brew 60 ml of strong coffee concentrate. If using instant or concentrate, dissolve/prepare with 60 ml hot water and let it cool slightly for 1–2 minutes.

If you want the drink less intense, allow the espresso/coffee to cool for 2–3 minutes before combining with ice to avoid excessive dilution.

Fill a 12–16 oz glass with 1 cup of ice cubes (about 1 cup). Pour 1 cup of cold milk over the ice, leaving room for the espresso and syrup (about 1–1.5 inches at the top).

If you prefer a creamier texture, froth the milk briefly (cold foam) before adding to the glass and then pour over the ice.

Add 1 tablespoon of your chosen flavor syrup (lavender, vanilla, caramel, or sugar-free vanilla) directly into the milk and ice. Stir gently to combine so the syrup distributes evenly.

Taste and adjust: add another 1/2 tablespoon if you prefer a sweeter or stronger flavored drink (optional).

Pour the prepared espresso/strong coffee slowly over the milk and ice. This will create a layered appearance if poured gently.

Stir thoroughly with a long spoon or straw to integrate coffee, milk, and syrup.

Optional: Top with 2 tablespoons whipped cream and finish with a 1 teaspoon caramel drizzle or a light sprinkle of dried lavender buds for garnish.

Serve immediately with a straw.