Ice Latte Recipe

Brew the coffee

Brew 2 shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew very strong coffee (about 60 ml) using a Moka pot or a concentrated pour-over. Alternatively, dissolve 2 teaspoons instant espresso in 30 ml hot water. Allow the coffee to cool slightly (1–2 minutes) so it doesn't immediately melt the ice.

Sweeten (optional)

Stir 2 tablespoons of simple syrup or flavored syrup into the hot espresso if you prefer the sweetener to dissolve fully. If using cold-brewed concentrated coffee, add syrup and stir so it dissolves.

Prepare the glass

Fill a tall glass (approx. 12–16 oz) with 1 cup of ice cubes, leaving a little headspace at the top for milk and espresso.

Add milk and sweetener

Pour 1 cup cold milk over the ice. If you prefer less milk, reduce to 3/4 cup — adjust to taste. If you didn't pre-sweeten the espresso, add 2 tablespoons simple syrup to the milk and stir briefly to distribute.

Pour espresso over milk

Slowly pour the prepared espresso over the milk and ice. Pouring slowly creates a layered look (espresso floating above milk) and helps moderate mixing. If you like a more uniformly mixed latte, stir gently with a long spoon for 5–10 seconds.

Add foam (optional)

If using milk foam or cold foam, spoon about 2 tablespoons on top of the latte. To make cold foam: vigorously whisk 1/4 cup milk with 1/2 teaspoon simple syrup for 30–45 seconds or use a handheld milk frother until it becomes thick and silky; then spoon onto the drink.

Garnish and serve

Sprinkle a light dusting (about 1 teaspoon) of cocoa powder, cinnamon, or chocolate shavings over the foam or top of the latte if desired. Serve immediately with a straw or stirrer.