Iced Cappuccino Recipe

Brew espresso

Brew a double shot of espresso (about 60 ml) using an espresso machine. If you don't have an espresso machine, brew 60 ml very strong coffee or dissolve 1–2 tsp instant espresso in 60 ml hot water. Allow the espresso to cool for 1–2 minutes.

If you want a sweeter base, stir in simple syrup (20 ml) and vanilla extract (2 ml) into the hot espresso so they dissolve evenly. Let cool slightly before proceeding.

Prepare chilled milk and foam

Combine whole milk (180 ml) and optional cold heavy cream (30 ml) in a chilled pitcher. For a classic iced cappuccino texture, produce a thick, slightly sweet cold foam: either (a) use a milk frother/handheld electric frother to froth the chilled milk for 20–30 seconds until dense microfoam forms, or (b) pour the milk into a jar, secure the lid, and shake vigorously for 30–45 seconds, then refrigerate briefly to let foam stabilize.

If you prefer lighter foam, aerate less time. Keep the milk cold to preserve foam quality.

Assemble the iced cappuccino

Fill a 12–16 oz glass with about 1 cup of ice cubes. Pour the cooled espresso (mixed with syrup/vanilla if using) over the ice.

Gently pour the chilled milk into the glass, leaving room at the top for foam. Spoon or pour the prepared cold foam on top to create a thick foamy cap (about 2–3 cm).

Dust the foam with cocoa powder or grated chocolate (about 0.5 tsp) for garnish.

Serve immediately with a straw or stirrer. If the drink separates, instruct drinker to stir to combine espresso and milk before finishing.