Iced Latte Recipe

Brew espresso

Brew 2 shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot, Aeropress, or concentrated pour-over. If your machine yields slightly less/more, that's fine—aim for a bold concentrate.

If you prefer the coffee slightly diluted, add up to 30 ml hot water to the brewed espresso to make an americano-strength base. Let the coffee sit 1–2 minutes to cool slightly.

While the coffee cools slightly, measure 1 cup cold milk of your choice into a mixing cup. Stir in 2 tsp simple syrup (or 2 tsp liquid sweetener) and 1 tsp vanilla extract if using. Taste and adjust sweetness — add up to 1 tsp more if you prefer sweeter.

If you like a slightly frothy iced latte, froth the cold milk briefly with a handheld frother for 5–10 seconds, or shake vigorously in a tightly sealed jar for 15–20 seconds. This creates light foam that contrasts with the iced coffee.

Fill a tall glass with about 1 cup of ice cubes (or enough to come near the top).

Pour the sweetened cold milk over the ice, leaving room for the coffee on top.

Slowly pour the brewed espresso over the back of a spoon or directly into the glass so it layers slightly over the milk, creating a classic iced latte look. Stir gently with a straw or spoon to combine if you prefer an even flavor.

Taste and adjust: add more simple syrup if needed and stir briefly.

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