Iced Latte Recipe

Brew Espresso

Pull two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (Aeropress or Moka pot). Pour hot espresso into a heat-safe cup.

If using instant espresso powder, dissolve 2 tsp in 30 ml hot water to make concentrated coffee. Allow to cool slightly (1–2 minutes).

If you plan to sweeten, mix the simple syrup (or flavored syrup) into the hot espresso now so it dissolves completely.

Fill a tall glass with about 1 cup of ice cubes (adjust based on glass size).

Pour the sweetened espresso over the ice slowly so it chills quickly and begins to cool.

Pour 1 cup of cold whole milk into a separate container. If you want a creamier latte use 3/4 cup milk + 1/4 cup half-and-half, or substitute with oat/almond milk as desired.

Froth or Texture the Milk (Optional)

For a silky texture, froth the milk using a milk frother or handheld whisk for 15–30 seconds until slightly aerated. You can also shake milk vigorously in a tightly sealed jar for 20–30 seconds.

If using milk foam, spoon 1–2 tbsp of foam over the top once poured.

If adding vanilla extract or an additional flavored syrup, stir it into the milk now so it blends evenly.

Slowly pour the chilled milk over the espresso and ice. Pouring gently helps create a layered look with espresso on the bottom and milk on top.

Stir gently to combine if you prefer an even flavor throughout. Taste and add more simple syrup or flavored syrup if needed (up to another 1 tbsp).

Top with 1–2 tbsp milk foam if desired and dust with cocoa powder or cinnamon (about 1 tsp) for garnish.

Serve immediately with a straw. Enjoy chilled.