Iced Latte Recipe

prepare espresso

Heat and flush the espresso machine group head if needed. Dose 18 g freshly ground coffee into a clean portafilter and tamp evenly to a firm, level puck. Pull a double shot (about 60 ml) of espresso directly into a small cup or metal pitcher. Target extraction time: 25–30 seconds. If you don't have an espresso machine, brew 60 ml strong coffee using an AeroPress or Moka pot.

If you prefer iced coffee with less dilution, let the shot cool slightly (30–60 seconds) or chill over an ice bath for 30–60 seconds before combining with cold milk.

prepare glass

Fill a tall glass with 1 cup of ice cubes. If using syrup, add the syrup and vanilla directly into the glass so it dissolves into the cold liquid.

add milk

Pour 1 cup (240 ml) of cold milk over the ice. For a creamier latte, use whole milk or a 50:50 mix of milk and half-and-half. For a lighter latte, use 2% or a plant-based milk (oat or almond).

combine espresso and milk

Slowly pour the hot or slightly cooled espresso over the back of a spoon or directly into the center of the glass so it creates a layered effect. Stir gently with a long spoon to integrate espresso, milk, and sweetener if desired.

Taste and adjust sweetness. Add additional simple syrup 1 tsp at a time if needed. If the drink is too strong, add a few more tablespoons of cold milk; if too weak, add a splash more espresso or a little instant espresso dissolved in a teaspoon of hot water (optional).

Garnish with 3 coffee beans or a light dusting (about 1 tsp) of cinnamon or cocoa powder. Serve immediately with a straw.