Iced Latte Recipe

Brew

Brew a double shot of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use finely ground coffee in a Moka pot or concentrated pour-over). Reserve hot if you plan to bloom syrups, or let cool briefly if you prefer less melting of ice.

If using instant espresso, dissolve the appropriate amount in 30 ml hot water to make a concentrated shot. Set aside.

If using simple syrup or flavored syrup, add 2 tablespoons to the still-warm espresso and stir to combine. If using granulated sugar, dissolve 1 teaspoon into the hot espresso (stir until fully dissolved). Add 1 teaspoon vanilla extract here if desired.

Taste the sweetened espresso and adjust sweetness to your preference (add more syrup 1/2 tablespoon at a time).

Fill a tall glass (about 12–16 oz / 350–475 ml) with 1 cup of ice cubes.

Pour the cold milk (or alternative milk) over the ice, leaving room at the top for espresso and mixing (about 1–2 cm).

Slowly pour the brewed espresso (and syrup mixture) over the milk and ice. Pouring slowly helps create a layered look if desired.

Stir gently with a long spoon or straw to combine coffee and milk evenly, or leave layered for presentation and stir just before drinking.

Taste and adjust: add extra syrup if you want it sweeter, or a splash more milk to soften the coffee intensity.

Optional: dust the top with a pinch (about 1/4 tsp) of ground cinnamon or cocoa powder for garnish.

Serve immediately with a straw.