Iced Cafe Latte Recipe

Brew espresso

Brew two shots of espresso (about 60 ml total) using an espresso machine. If you don't have a machine, dissolve 1 tsp instant espresso powder into 60 ml hot water to approximate strong coffee. Allow the espresso to cool slightly (1–2 minutes) so it doesn't melt too much ice immediately.

Fill a 16 oz (approx. 475 ml) glass three-quarters full with ice cubes (about 1 cup).

Pour 10 fl oz of cold whole milk over the ice, leaving room at the top for the espresso (about 1–2 fl oz headspace).

If using sweetener, add 1 tablespoon simple syrup or 1 teaspoon flavored syrup into the milk and ice. Stir gently to combine. Using simple syrup avoids undissolved sugar in the cold drink.

Slowly pour the brewed espresso over the back of a spoon or directly into the glass over the milk and ice to create a layered look. Pouring slowly helps preserve a slight separation between coffee and milk before you stir.

Stir lightly to combine the espresso and milk if you prefer an even flavor throughout. Taste and add additional simple syrup or flavored syrup to taste.

Garnish with a light dusting of ground cinnamon or cocoa powder and top with 1–2 whole coffee beans if desired.