Iced Latte Recipe

Prepare espresso

Grind 18 g of espresso beans to a fine espresso consistency. Tamp evenly in portafilter and pull a double shot (about 36 ml) using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (using Moka pot or Aeropress) and use 36 ml of that concentrated brew.

Cool slightly

Let the espresso sit for 30–60 seconds to drop slightly in temperature so it won't immediately melt too much ice and dilute the drink.

Prepare glass

Fill a 12–16 oz glass with 1 cup of ice cubes, leaving room at the top for espresso and milk.

Add milk

Pour 1 cup (240 ml) of cold milk over the ice. If you prefer a creamier texture, use whole milk; for lighter body use skim or a plant-based milk.

Add sweetener

If using sweetener, add 2 tablespoons of simple syrup (or flavored syrup) to the milk and stir briefly to combine. If using vanilla extract, add 1 teaspoon along with the syrup and stir.

Pour espresso over milk

Slowly pour the slightly cooled espresso over the milk and ice. Pouring slowly helps create a layered look; stir gently if you prefer a fully mixed latte.

Finish and garnish

Taste and adjust sweetness if needed. Sprinkle a light dusting (about 1 tsp) of ground cinnamon or cocoa powder on top if desired.

Serve immediately

Serve with a straw or spoon. Enjoy chilled.