Iced latte
A café-style iced latte at home: a double shot of espresso, or strong coffee, poured over ice and cold milk. No espresso machine needed.
- Prep
- 2 min
- Cook
- 4 min
- Serves
- 1
- Per serve
- 110 kcal
Ingredients
Method
Make the espresso. Machine: pull a double shot. Moka pot: brew over medium heat until it gurgles, about 4 minutes. AeroPress: 18 g fine coffee with 60 ml hot water, stir, steep 1 minute and press. Instant: stir the powder into the hot water.
If you're sweetening it, stir the syrup or sugar into the hot espresso so it dissolves completely.
Fill a tall glass with ice and pour in the cold milk, leaving room at the top.
Pour the espresso slowly over the ice so it settles in a dark layer on the milk. Stir before drinking.
Tips
- Use espresso-strength coffee, not regular brewed coffee. Regular coffee gets lost in this much milk and ice; if that's all you have, brew 120 ml at double strength and cut the milk to 120 ml.
- For a vanilla iced latte, add 1/4 tsp vanilla extract with the syrup.
- For a frothy top, shake the cold milk in a sealed jar for 30 seconds before pouring it over the ice.
