Iced Latte Recipe

Brew espresso

Brew two shots (about 60 ml total) of espresso using an espresso machine. If you don't have an espresso machine, brew a very strong concentrated coffee (e.g., 30 ml strong coffee concentrate) using an Aeropress or Moka pot. Aim for hot, freshly brewed espresso.

If you plan to avoid diluting the drink with hot espresso, let the espresso sit for about 1–2 minutes to drop slightly in temperature (it should still be hot but not scalding). Stir in the simple syrup or flavored syrup while the espresso is still warm so it dissolves fully.

Prepare glass

Fill a 12–16 oz glass about three-quarters full with ice cubes (approximately 1 cup).

Add milk

Pour 1 cup (240 ml) of cold whole milk over the ice. If you prefer a lighter latte, use 3/4 cup milk; for a creamier drink, use up to 1 1/4 cups. Alternative milks (oat, almond) may change texture—use chilled versions.

Sweeten espresso

If you haven't already added syrup to the hot espresso, stir 2 tablespoons of simple syrup (or to taste) into the espresso now until dissolved. Add 1 teaspoon vanilla extract here if using.

Assemble iced latte

Pour the sweetened espresso slowly over the milk and ice. Pouring slowly creates a layered visual (espresso over milk). Use a spoon to slow the flow if you want more distinct layers.

Mix and finish

Stir gently with a long spoon or straw to combine espresso and milk to your preferred uniformity. Taste and adjust sweetness—add more syrup if desired. Garnish with a light dusting (about 1/4 tsp) of cocoa powder or ground cinnamon on top if desired.

Serve immediately with a straw. Enjoy cold. If prepping ahead, keep espresso chilled separately and combine with cold milk and ice just before serving to retain foam/texture.