Iced Flavoured Caffe Latte Recipe

Brew

Brew two 1-oz shots of espresso (total 2 oz). If you don't have an espresso machine, brew 4 oz of very strong coffee using a Moka pot or concentrated pour-over. Use the freshly brewed hot espresso/coffee immediately.

If you prefer to reduce temperature quickly, pour the hot espresso into a small metal or heatproof cup and place it briefly in the refrigerator or an ice bath while preparing the rest of the drink; do not dilute with ice yet if you want to keep full strength.

Fill a 12-oz serving glass with approximately 1 cup of ice cubes (about 8–10 standard cubes) leaving room at top for milk and espresso.

Pour 8 oz (1 cup) of cold 2% milk over the ice. Gently stir once to slightly chill the milk and mix with melting surface water.

Add 2 tablespoons of your chosen flavoured syrup directly into the milk over ice. If you prefer a sweeter drink, also add 1 teaspoon of simple syrup. Using syrup instead of granulated sugar ensures it dissolves evenly in cold liquid.

Pour the cooled espresso/strong coffee over the milk and syrup mixture. Pour slowly so you get a layered look if desired, then gently stir 4–6 times to integrate the espresso, milk and syrup evenly.

If using cold foam: prepare 2 oz of cold foam by frothing 2 oz of cold milk or half-and-half with a handheld frother until thick and velvety, or use a small milk frother. Spoon or pipe the foam on top of the latte.

If desired, top with 1 tablespoon whipped cream and/or lightly dust 1/4 teaspoon ground cinnamon or cocoa powder over the foam or drink surface for aroma and presentation.

Insert a straw, serve immediately, and enjoy cold.