Iced Latte
A refreshing double espresso poured over cold milk and ice, with a balanced coffee-to-milk ratio.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 380 ml
- Time
- 5 min
- Vessel
- Tall glass, 350–450 ml
Ingredients
- 18 g freshly ground coffee, brewed as 36–40 g espresso
- 150–180 ml cold whole milk or a barista-style alternative
- Plenty of ice cubes
- 5–10 ml simple syrup (optional)
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
Optional
- Long spoon
An iced latte combines espresso, cold milk and plenty of ice. It is creamy and refreshing without requiring steamed milk, making it one of the easiest espresso drinks to prepare at home.
Steps
- Fill a 300 ml glass almost completely with ice.
- Pour in 150–180 ml of cold milk.
- Add simple syrup, if using, and stir it into the milk.
- Brew a double espresso using 18 g of coffee and aim for a final yield of 36–40 g.
- Pour the espresso slowly over the milk and ice.
- Serve layered or stir thoroughly before drinking.
Recommended ratio
Use approximately one part espresso to four parts milk. Reduce the milk to 120–150 ml for a stronger coffee flavour.
Tips
- Use plenty of ice. A glass with only a few cubes will melt faster and produce a watery drink.
- Chill the milk and glass before assembling the latte.
- A medium or slightly darker espresso roast will remain noticeable through the cold milk.
- Mix syrup into the milk before adding espresso so it dissolves evenly.
- For a less diluted drink, prepare coffee ice cubes in advance.
Variations
Vanilla Iced Latte
Add 10 ml of vanilla syrup to the milk before adding the espresso.
Honey Iced Latte
Mix one teaspoon of honey into the hot espresso before pouring it over the milk and ice.
