Iced Latte Recipe

Brew or pull espresso

If using an espresso machine, pull two 1-oz (30 ml) shots of espresso (total ~2 shots). If you don't have an espresso machine, brew a very strong 60 ml of coffee (use double-strength pour-over, Moka pot, or 1–2 tsp instant coffee dissolved in 60 ml hot water).

Allow the brewed espresso/strong coffee to cool slightly (30–60 seconds). If you prefer a colder drink faster, place the espresso in the freezer for 1–2 minutes or pour over a few ice cubes and immediately discard melted water so coffee cools faster without diluting the final drink.

Fill glass with ice

Choose a tall glass (12–16 oz). Add about 1 cup of ice cubes to the glass, leaving space for milk and espresso.

Add milk and sweetener

Pour 1 cup of cold milk over the ice. Add 2 tablespoons of simple syrup (adjust to taste). If you want a richer texture, add 2 tablespoons heavy cream and stir gently to combine with the milk and syrup.

Add espresso

Slowly pour the hot (or cooled) espresso/strong coffee over the milk and ice. Pouring slowly creates a layered look; stirring will combine the layers.

Stir and taste

Stir the drink with a spoon or straw until the espresso and milk are evenly combined. Taste and add more simple syrup if needed.

Garnish the top with a light dusting (about 1 teaspoon) of cocoa powder, ground cinnamon, or finely ground coffee if desired. Serve immediately with a straw.

If preparing ahead for later, keep espresso chilled and combine with cold milk and ice just before serving to avoid excessive dilution.