Iced Latte Recipe

Time8m

Serves1

Make Iced Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Grind and dose
Weigh 18 g of coffee beans and grind to a fine espresso grind just before brewing to preserve aroma.
2
Tamp and brew
Distribute grounds evenly in the portafilter, tamp firmly and level. Brew a double shot of espresso (about 36 ml) directly into a small cup or metal pitcher. Aim for a 25–30 second extraction depending on your machine. If you do not have an espresso machine, use 60 ml strongly brewed coffee (Aeropress or Moka pot) cooled slightly.
3
If you prefer a slightly cooler drink, place the brewed espresso in the fridge or pour over a couple of ice cubes to cool it quickly; if using ice directly, expect slight dilution.

4
Fill a tall glass (about 12–16 oz) with 1 cup of ice cubes.
5
If using sweetener, add 2 tablespoons simple syrup (or 1 tablespoon vanilla syrup) to the glass so it mixes evenly when milk and espresso are added.
6
Pour 1 cup (240 ml) of cold whole milk over the ice.
7
Slowly pour the freshly brewed espresso (36 ml) over the milk and ice. Pouring slowly creates a subtle layered effect; stir gently with a spoon or straw to combine everything evenly if desired.
8
Taste and adjust: add more syrup to taste or a splash of milk if it's too strong. For a lighter drink, add more milk or ice.

9
Optional: dust the top with a pinch of cocoa powder or ground cinnamon.
10
Serve immediately with a straw. If making ahead, keep espresso chilled and assemble just before serving to avoid excessive dilution.