Iced Cappuccino Recipe

Brew espresso

Brew two shots of espresso (about 60 ml total). If you don't have an espresso machine, make 60 ml of very strong coffee or dissolve 2 level teaspoons of instant espresso in 30 ml hot water.

If you want the drink slightly sweeter, stir the simple syrup (or sugar) and vanilla into the hot espresso so it dissolves completely.

Pour 3 oz (about 90 ml) cold whole milk into a small pitcher. If you like extra foam, reserve 1 oz milk separately.

Produce thick cold foam

Option A — Milk frother: Use a handheld electric frother and froth the cold milk for 20–30 seconds until thick and creamy. Option B — Jar method: Pour milk into a jar with a tight lid and shake vigorously for 30–45 seconds, then remove lid and microwave the jar for 10–15 seconds to stabilize foam (optional). Option C — French press: Pour milk into a small French press and pump the plunger quickly until thick foam forms.

Fill a 12–16 oz tall glass with 1 cup of ice cubes.

Pour the sweetened espresso over the ice.

Slowly pour the cold milk over the espresso to create a layered look, leaving room for foam on top (about 1 inch).

Spoon the thick cold foam on top of the milk, filling to the rim.

Dust the foam with a teaspoon of cocoa powder or grated chocolate for garnish.

Stir before drinking if you prefer a uniform flavor, or sip through the foam to enjoy layers.