Iced Latte Recipe

Brew espresso

Pull 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 using instant espresso, dissolve 1–2 tsp in 30 ml hot water.

If you prefer a slightly cooled espresso (to avoid melting too much ice), let the shots sit for 1–2 minutes or pour them briefly over a small metal pitcher to dissipate heat.

Fill a tall glass (12–16 oz) with 1 cup of ice cubes, leaving room for milk and espresso. For a shaken iced latte (more froth), leave a little extra space in the shaker.

Sweeten the espresso

Add 2 tablespoons of simple syrup (or more to taste) to the hot espresso and stir until fully combined. If using vanilla extract, add 1 tsp to the syrup-espresso mixture and stir.

Assemble

Pour the sweetened espresso over the ice in the prepared glass.

Pour 1 cup (240 ml) of cold milk over the espresso and ice. Stir gently with a long spoon to combine. Taste and add more syrup if desired.

Alternative: Shaken Iced Latte

If you prefer a frothier, evenly chilled drink: combine the hot espresso (cooled ~30–60 seconds or at room temp), 2 tbs simple syrup, and cold milk (about 120 ml) in a cocktail shaker with ice. Shake vigorously for 10–15 seconds, then strain into a glass filled with fresh ice and top with remaining milk if needed.

Optionally dust the top with a pinch of cocoa powder or a few coffee grounds for aroma. Serve immediately with a straw or spoon.