Iced Cappuccino Recipe

Brew espresso

Pull two fresh espresso shots (about 60 ml total). If you don't have an espresso machine, use concentrated brewed coffee (use double-strength coffee) and measure equivalent volume.

If using brewed coffee in addition to espresso, brew strong coffee and let it cool to room temperature. Combine the 2 espresso shots with 60 ml of cooled strong coffee in a small pitcher and set aside.

Measure 180 ml cold whole milk and 30 ml cold heavy cream (if using). Pour both into a milk frother or a large jar with a tight lid. Add 15 ml vanilla or simple syrup to the milk mixture.

Froth the cold milk mixture to produce a thick, creamy cold foam. Use an electric milk frother set for cold mode, a handheld electric whisk for 20–30 seconds, or shake the jar vigorously for 45–60 seconds until frothy and slightly thickened.

Fill a tall glass with 1 cup of ice cubes.

Pour the combined espresso/coffee base over the ice.

Gently spoon the cold milk foam over the coffee, letting it sit on top to create the cappuccino layering: roughly two parts coffee base to one part foam.

Dust the foam with 1 tsp cocoa powder and, if desired, sprinkle 1 tbs chocolate shavings on top.

Serve immediately with a straw or spoon. Stir before drinking if you prefer a more uniform iced latte-style drink.