How to Make an Iced Latte at Home

Caffeine is about 120-140 mg, the same as a double espresso.

1. 1

   Prep the espresso. Dose, distribute and tamp, but do not pull yet. See how to make espresso at home.

2. 2

   Fill the glass. With cubes.

3. 3

   Add 150 ml cold milk.

4. 4

   Pull the double directly over. The milk and ice.

5. 5

   Wait 15-20 seconds, then stir once. , or leave it layered.15-20 seconds

A 60 ml double, 150 ml milk and ice filling half the glass finishes around 1:3-1:3.5 after melt. A 1:5 or 1:6 build ends as vaguely coffee-flavored milk.

• Vanilla: 1-2 pumps of syrup rounds out bitterness.
• Brown sugar oat: 1-2 tsp brown sugar syrup before barista oat milk and ice.
• Caramel: 1 tsp sauce inside the glass; a pinch of flaky salt sharpens the espresso.
• Cold foam: froth cold milk for 20-30 seconds and spoon on top.

• Moka pot (closest): 60-80 ml base with 120-140 ml milk. See how to use a moka pot.
• AeroPress: inverted, fine grind, 15 g coffee, 60 ml water.
• Cold brew concentrate: 60-80 ml per drink. See how to make cold brew.

Plain drip coffee turns thin against a full glass of milk. Compare with coffee drink differences.

A cold drink hides flavour, and melting ice adds water every minute. A single shot poured over a full glass of ice and milk dilutes fast, which is why many home iced lattes taste thin by the time they are half finished.

Hot espresso also melts the first layer of ice on contact. Pouring it onto the ice first, then adding cold milk, loses more strength than pouring it over cold milk and a little ice. Milk fat carries flavour, so whole milk holds up better than skim.

Brew strength is the lever: a double shot, a slightly shorter ratio, or less ice all keep the espresso-to-milk balance intact.

• Pull a double shot and keep the yield on the tighter side so the espresso is not lost behind milk and ice.
• Freeze coffee ice cubes from leftover espresso or cold brew so melting adds flavour instead of water.
• Use large cubes, which melt more slowly than crushed ice.
• Chill the milk and the glass before building the drink to avoid early melt.
• Dial in with a scale and a timer: see how to dial in espresso for steady extraction.
• Try cold foam or a hand frother for texture; a cold steam-free frother handles this without a steam wand.

Oat and barista-blend milks froth and mix well over ice, while thin almond milk can separate; shake or stir a chilled test cup before committing to a milk.

Ice melts as soon as hot espresso hits it, which waters the drink down. Fill the glass about two-thirds with large, solid cubes; large cubes melt more slowly than small or crushed ice. Pour the espresso over the ice first so it chills quickly, then add cold milk. If your iced lattes taste watery, use a double or triple shot rather than a single, or chill the espresso briefly before pouring.

• Coffee ice cubes: freeze leftover coffee or espresso in an ice tray; they keep the drink strong as they melt.
• Chilled espresso: pull the shot into a small metal jug over a couple of ice cubes, swirl, then pour into the glass.
• Cold milk: always use milk straight from the fridge; room-temperature milk melts more ice.

Stir the drink once before the first sip, as the espresso settles under the milk. A wide straw or a quick stir with a long spoon mixes it evenly.

Start with the standard version and adjust. If you add syrup, stir it into the hot espresso first so it dissolves properly; syrups and sugar do not mix well into cold milk. Our how to make a latte guide covers the hot version, and how to make cold brew is an alternative base if you do not have an espresso machine.

For a sweeter, dessert-style iced latte, add a small amount of vanilla or caramel syrup to the hot espresso, or use sweetened condensed milk for a Vietnamese-style twist. Taste as you go; it is easy to overdo sweetener in cold drinks.

Whole milk gives the creamiest iced latte. Semi-skimmed works but tastes lighter. For plant milks, oat milk is the most popular because it is creamy and naturally sweet; almond is lighter and nuttier; soy is richer but can taste beany. Barista versions are designed to foam and blend smoothly, which helps if you want cold foam on top.

For cold foam, froth cold milk with a handheld frother or a French press until it thickens, and spoon it over the drink. Skimmed milk and barista oat milk make the most stable cold foam.

Taste before adding sweetener; cold milk tastes less sweet than steamed milk, so iced lattes often need a little more than hot ones.

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See all tiers in best espresso machines. Pair with a good grinder such as the Capresso Infinity Plus or Baratza Encore ESP.