Iced Cafe Latte Recipe

Brew espresso

Pull two 1‑oz (approximately 30 ml) shots of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (double-strength) with a Moka pot or Aeropress.

Allow the espresso to cool briefly (about 1 minute). If you want the coldest drink with minimal dilution, pour the shots into a small heatproof container and place in the fridge or an ice bath for 3–5 minutes until lukewarm/cold.

If using, stir the 30 ml cold water into the espresso to open flavor and reduce intensity for a balanced iced latte.

Fill a 16‑oz serving glass with 1 cup of ice cubes. Leave room at the top for milk and espresso.

Add milk

Pour 1.75 cups (about 420 ml) of cold whole milk over the ice. For a lighter texture, use 2% milk; for creamier mouthfeel, use whole milk or an alternative milk (oat, almond) in equal volume.

If you want sweetened coffee, add 2 tablespoons of simple syrup (or flavored syrup) into the glass. Simple syrup mixes easily into cold drinks; do not use granulated sugar unless dissolved first.

If using vanilla extract for additional flavor, add 1 teaspoon now and stir to combine with milk and syrup.

Combine

Slowly pour the cooled espresso over the milk and ice so it layers briefly before mixing. Use a long spoon to gently stir 6–8 times until coffee, milk and sweetener are evenly blended.

Taste and adjust sweetness if necessary (add another 1/2–1 tablespoon simple syrup to taste).

Optional: Lightly dust the top with 1/4 teaspoon of cocoa powder or ground cinnamon for garnish.

Serve immediately with a straw.