
Iced Latte. Whether you keep it classic or slip in just a hint of syrup, the drink stays clean, balanced and unmistakably coffee at its core.
Tasting Notes: This iced latte is all about balance: cool, smooth milk softens the bold espresso without muting it, while the ice keeps the whole drink refreshingly crisp. Adding sweeteners or syrups only add gentle hints rather than overwhelming the coffee’s natural character.
Why This Recipe Works: Great iced lattes are simple by design, and that’s exactly why this works. Hot espresso is poured over cold ice and milk, instantly cooling the drink without diluting the espresso’s punch. The proportion of milk to espresso delivers a creamy texture that complements rather than clashes with the coffee, while the open formula lets you tailor sweetness or milk type to taste.
Yes, you can substitute the milk with a range or alternative milks such as oat milk, almond milk, soy or other plant milk. Each will slightly change texture and flavour but still make a satisfying drink.
For the most authentic espresso flavour, yes, but you can approximate it with strong brewed coffee or a moka pot if needed.
Brew hot and pour over ice. This rapidly cools the espresso without watering it down too much.
Too much ice or letting the espresso sit too long before adding milk can dilute the flavour. Pour espresso directly over ice and add milk promptly.
Absolutely. Liquid sweeteners like vanilla syrup mix more easily than granulated sugar in cold drinks.
No. Unlike hot lattes, icy ones don’t need steamed or frothed milk to taste great.

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