Iced Strawberry Latte Recipe

Cook strawberries

Combine the 1 cup chopped strawberries, 1/2 cup granulated sugar, and 2 tablespoons water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until the strawberries break down and the sugar dissolves.

Add 1 teaspoon lemon juice, stir, and simmer 1 more minute. Remove from heat.

If you prefer a smooth syrup, carefully transfer the warm mixture to a blender or use an immersion blender and puree until smooth. For a chunkier syrup, skip blending.

Strain the puree through a fine-mesh sieve into a bowl or jar to remove seeds and pulp for a clear syrup, pressing on solids to extract as much liquid as possible. Discard remaining solids.

Allow the syrup to cool to room temperature, then refrigerate until cold (at least 15 minutes). This yields about 3/4 to 1 cup syrup.

Brew 2 shots of espresso (about 60 ml) or make 1/4 cup very strong coffee. Let it cool to room temperature or chill briefly in the freezer (2–3 minutes) so it doesn't melt the ice immediately.

If using vanilla syrup, stir 1 tablespoon into the cooled espresso to add sweetness and depth.

Measure 1 1/2 cups (about 360 ml) milk and chill if not already cold. For a slightly frothy top, briefly shake the milk in a jar with a lid for 10–15 seconds or use a milk frother for 5–10 seconds.

Fill a 16 oz (about 475 ml) serving glass with 1 cup of ice cubes.

Pour 2–3 tablespoons of the chilled strawberry syrup over the ice (use more or less to taste; 3 tablespoons for medium sweetness).

Slowly pour the cooled espresso over the syrup and ice so it layers slightly.

Pour 1 1/2 cups milk over the coffee. If you frothed milk, spoon the foam on top.

Gently stir 1–2 times with a long spoon to combine, leaving a light marbling if desired.

Garnish with 2 strawberry slices on the rim and 1–2 mint leaves if using. Serve with a straw.