Restaurants›Scarlett Green›Iced Latte Recipe

Iced Latte Recipe

Inspired by Scarlett Green

Time12m

Serves1

Make Iced Latte Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coffee base

1 cups strong brewed coffee or espresso1/2 cups cold water (if using brewed coffee concentrate)

Milk & foam

1 cups cold whole milk (or milk of choice)1/4 cups milk for foam (optional, same type as above)

Sweetener & flavor (optional)

2 tbs simple syrup (1:1 sugar to water) or flavored syrup1/4 tsp vanilla extract (optional)1/8 tsp cinnamon or cocoa (optional, for garnish)

Ice & garnish

1 cups ice cubes1 to taste coffee beans or a cinnamon stick (optional garnish)

Method

Brew coffee

Make espresso or strong coffee

Brew 1 cup of strong coffee or make 1–2 shots of espresso (about 1 cup equivalent strength when combined). If you brewed a concentrated coffee (e.g., AeroPress or Moka), dilute with up to 1/2 cup cold water to reach approximately coffee-to-milk balance.

Let the coffee cool slightly for 2–3 minutes, then transfer to the refrigerator or an ice bath for 3–5 minutes so it is cold but not overly diluted by melting ice.

Prepare milk

Measure milk

Pour 1 cup cold milk into a measuring cup. If you want a creamier iced latte, use whole milk or a 50/50 mix of milk and cream; use plant milk for a dairy-free option.

Optional foam

If you want a thin layer of foam, pour 1/4 cup additional cold milk into a frothing pitcher and froth with a handheld frother or steam wand until you get small, velvety bubbles (about 10–20 seconds). For a thicker foam, froth longer or heat gently to 140°F then froth.

Sweeten & flavor

Add 2 tablespoons simple syrup (or flavored syrup) and 1/4 teaspoon vanilla extract to the cooled coffee. Stir until fully combined. Adjust sweetness to taste. Use more syrup if you prefer a sweeter drink.

Assemble iced latte

Fill a tall glass with 1 cup of ice cubes. Pour the sweetened coffee over the ice, leaving room for milk.

Slowly pour 1 cup cold milk over the back of a spoon or directly into the glass so it layers slightly on the coffee. If you prepared frothed milk, spoon the foam on top.

Give the drink a gentle stir if you want it uniform, or leave layered for presentation.

Garnish with a light dusting of cinnamon or cocoa and an optional coffee bean or cinnamon stick.

Serve

Serve immediately with a straw. Stir before drinking if layered. Leftover iced latte can be stored in the refrigerator up to 24 hours but will lose some texture.