Iced Latte Recipe

Brew

Brew strong coffee or pull espresso so that you have about 8 fl oz (240 ml). If using a drip or pour-over, make it about 25–30% stronger than normal. If using instant, dissolve the equivalent of 2 shots of espresso in 2–3 tablespoons hot water, then add additional hot water to reach 8 fl oz.

Allow the brewed coffee/espresso to cool slightly at room temperature for 5 minutes, then place in the refrigerator or an ice bath for 5–10 minutes until cold. Chilling prevents excessive ice melt which dilutes the drink.

Prepare Sweetener

If using simple syrup or flavored syrup, measure 2 tablespoons and set aside. Adjust to taste: start with 1 tbs for lightly sweetened, up to 3 tbs for sweeter drink. If using granulated sugar, dissolve 1–2 tablespoons into the hot coffee before chilling.

Combine Milk

Pour 1 cup milk into a measuring cup or cocktail shaker. Add the 2 tablespoons of simple syrup and 1 teaspoon vanilla extract if using. To create a frothy top, shake the mixture vigorously in a shaker for 10–15 seconds or froth with a milk frother for about 20 seconds. If you prefer a lighter texture, gently stir instead.

Fill a tall glass with 1 cup of ice cubes. Pour the chilled coffee/espresso over the ice, filling the glass about two-thirds full (roughly 6 fl oz of coffee).

Slowly pour the sweetened milk over the back of a spoon or down the side of the glass so it layers on top of the coffee, or simply pour directly and stir for a uniform latte.

Taste and adjust sweetness: add more simple syrup if desired and stir. If the drink is too strong, add up to 2 tablespoons additional milk.

Garnish with a light dusting of ground cinnamon or cocoa if desired. Serve with a straw or stirrer.