Iced Latte Recipe

Using an espresso machine

Pull 2 shots of freshly brewed espresso (about 60 ml). Pour the espresso into a heatproof cup and let it sit for 30–45 seconds to slightly cool so it won't melt all the ice immediately.

Using a strong-brewed coffee substitute

If you don't have an espresso machine, brew 120 ml of very strong coffee (use about double the normal coffee grounds). Let it cool for 30–45 seconds.

Add 30 ml simple syrup (or 15 ml flavored syrup) to the bottom of a tall glass. Adjust sweetness to taste: start with 15–30 ml and increase if desired. If using vanilla extract, add 1 tsp now and stir into the syrup so it dissolves.

Fill the glass with 1 cup of ice cubes, leaving room at the top for milk and espresso.

Pour 1 cup cold milk (or milk alternative) over the ice. Pour slowly so the milk settles around the ice.

Gently pour the 2 shots of espresso over the milk. Pouring over the back of a spoon or down the side of the glass will help create a layered look. If using brewed coffee substitute, pour the 120 ml of coffee instead.

Stir the drink with a long spoon to combine milk, coffee and syrup evenly if you prefer a uniform flavor and color. For an aesthetic layered latte, skip stirring until served.

Taste and adjust sweetness with additional simple syrup or flavored syrup if needed.

If desired, dust a tiny pinch of cocoa powder or finely ground coffee on top for garnish. Serve immediately with a straw.