Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee using an Aeropress or moka pot. If using instant espresso powder, dissolve the powder in 30 ml hot water to create concentrated coffee.

Allow the brewed espresso or strong coffee to cool slightly (30–60 seconds) so it doesn’t melt the ice immediately and dilute the drink excessively.

Milk & creamer

Fill a 16 oz glass about three-quarters full with ice (roughly 1 cup).

Pour 10 fl oz cold milk into a measuring cup. If you prefer a richer latte, substitute 2 fl oz of the milk with hazelnut creamer (already accounted in the ingredients).

If you want a frothier iced latte, briefly froth the cold milk (use a handheld frother or shake vigorously in a sealed jar for 10–15 seconds) before pouring over the ice.

Syrup & sweeteners

Add 2 tablespoons hazelnut syrup to the milk (and creamer, if using). Add 1 tablespoon simple syrup if you want extra sweetness. Stir the milk and syrup together until combined.

Taste the sweetened milk and adjust: add up to 1 more tablespoon hazelnut syrup or simple syrup if desired.

Assembly & serving

Pour the sweetened milk and ice into the 16 oz glass if not already combined in the glass.

Slowly pour the two shots of espresso over the milk and ice. Pouring slowly helps create a layered look (espresso floating above milk) if desired.

Stir gently with a long spoon or straw to combine espresso and flavored milk evenly.

Top with 2 tablespoons whipped cream, if using. Sprinkle with chopped toasted hazelnuts or chocolate shavings and a light dusting of cocoa or cinnamon.

Serve immediately with a straw.