Iced Signature Latte Recipe

Brew espresso

Pull two shots (about 60 ml) of espresso using freshly ground coffee. If you don't have an espresso machine, use 60 ml very strong brewed coffee (espresso-strength). Immediately transfer the hot espresso into a small metal or heatproof container and place it in the freezer for 1–2 minutes to cool slightly; you want it warm-to-cool, not hot.

Measure 60 ml of cold-brewed coffee and add it to the chilled espresso. Stir gently to combine. This creates a well-rounded coffee base with both bright and smooth notes.

Combine 200 ml whole milk and 30 ml light cream in a small pitcher. For a silky texture, steam and immediately cool the milk to refrigerator temperature (optional). For an iced drink, chilling the milk in the fridge 10–15 minutes before assembly will help reduce dilution.

If you prefer a thinner texture, use only milk and omit the cream. If you prefer plant milk, substitute with an equivalent volume (almond/oat) and note texture will vary.

Add 30 ml vanilla syrup and 15 ml simple syrup to the combined espresso + cold brew. Taste and adjust: add another 5–10 ml of simple syrup if you want it sweeter.

Optional cold foam

If using cold foam topping (30 ml), prepare by whisking 30 ml cold cream or milk with a handheld frother for 20–30 seconds until thick and velvety. Keep chilled until ready to top the drink.

Fill a 16-oz (about 475 ml) glass with 6 large ice cubes. Pour the sweetened coffee base over the ice.

Slowly pour the milk + cream mixture over the coffee to create a layered effect. If you prefer a fully mixed latte, stir gently for 5–10 seconds to combine.

Spoon or pour the cold foam topping on the surface, if using. Lightly dust with freshly grated nutmeg or cocoa powder (about 1 tsp) for garnish.

Serve immediately with a straw or stirring spoon. Provide an extra stir before drinking if you like the flavors fully integrated.