Iced Latte Recipe

Pull espresso

Brew two standard espresso shots (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew a strong concentrated coffee (double-strength) using an Aeropress, Moka pot, or a strong drip and measure ~60 ml.

If you prefer a slightly diluted finish, allow the espresso to rest for 30–45 seconds so a thin crema settles before combining with cold milk.

Sweeten milk

In a small pitcher or jar, combine the cold milk with the simple syrup (about 2 tablespoons). Add vanilla extract if using. Stir or gently shake until the syrup is fully incorporated. Sweeten to taste — increase or decrease syrup as desired.

Foam (optional)

If you like a slightly textured top, froth about 2–3 tablespoons of the milk (or a splash more) with a handheld milk frother for 5–10 seconds until you have light microfoam. Keep most milk cold for the drink.

Fill the glass

Fill a tall glass with about 1 cup of ice cubes, leaving some space at the top for espresso and milk.

Add milk

Pour the sweetened cold milk over the ice, filling the glass to about 3/4 full (roughly 1 cup).

Pour espresso

Slowly pour the two shots of hot espresso over the back of a spoon or directly over the milk to create a layered effect. The hot espresso will chill quickly against the ice.

Top & garnish

If you frothed milk, spoon the microfoam on top. Sprinkle a pinch of ground cinnamon or cocoa over the foam for garnish, if desired.

Serve immediately with a straw or stirring spoon so the drinker can mix to taste.