Iced Tiramisu Latte Recipe

Brew two shots (about 2 oz) of espresso or make 2 oz of very strong coffee. Chill briefly or use previously chilled espresso so the drink doesn't melt the ice quickly.

If using concentrated brewed coffee that is stronger than espresso, dilute with up to 2 oz cold water to reach a similar strength and temperature.

In a small bowl combine 2 tbsp coffee syrup, 1 tsp marsala-flavored or amaretto syrup, 1 tsp unsweetened cocoa powder and 1 tsp vanilla extract. Whisk until smooth and cocoa is fully incorporated. Taste and add the optional 1 tsp simple syrup if you prefer it sweeter.

If you don't have coffee syrup, dissolve 2 tsp granulated sugar into 1 tbsp hot brewed espresso, then cool, and proceed to mix with the other syrups and cocoa.

In a small bowl or measuring cup, whisk together 1 cup whole milk, 3 tbsp cold heavy cream and 2 tbsp softened mascarpone until smooth and slightly frothy. The mascarpone will thicken the milk and add tiramisu cream richness.

Taste the milk mixture and add the optional simple syrup or the remaining 1 tsp granulated sugar if you'd like it sweeter; whisk again until incorporated.

Cup preparation

Fill a 16 oz glass with 1 cup of ice cubes.

Pour the coffee-syrup mixture over the ice.

Add the chilled espresso (or espresso + diluted water) to the glass over the ice.

Slowly pour the milk-mascarpone mixture over the coffee so you get a layered look. Stir gently if you prefer an even flavor throughout.

Lightly dust the top with 1/2 tsp unsweetened cocoa powder.

Add chocolate shavings and half a ladyfinger cookie on the rim or rested on top as an optional garnish.

Serve immediately with a straw and a long spoon to mix before sipping.