Okay, Let’s Talk Iced Lattes (And That One Time I Spilled the Whole Thing)
You know how some days you need a little pick-me-up, but it’s just way too hot to even think about hot coffee? That’s basically how I fell in love with iced lattes. I still remember the first time I tried making one at home—I was so convinced I’d nailed it, only to realize I’d forgotten the ice (honestly, who forgets the ice in an iced latte?). Anyway, after more than a few kitchen mishaps and more coffee stains than I care to admit, I’ve finally got a method that works for me. Let’s dive in, mate!
Why You’ll Probably Love This (Or, Why I Keep Making It)
I make this iced latte when the weather’s so warm my hair sticks to my forehead, or when I just want to feel fancy without leaving the house. My family goes a bit mad for it too—especially my sister, who claims it’s better than anything she’s had at a café (though, to be fair, she’ll say anything for free coffee). It’s also perfect for those mornings when I’m running late, which is more often than I’d like to admit. And, not gonna lie, sometimes I just want to pretend I’m in an Instagram ad.
What You’ll Need (Plus My Favorite Shortcuts)
- 1 shot of espresso (I sometimes swap this for very strong brewed coffee because, well, not everyone’s got an espresso machine in their kitchen)
- 1 cup cold milk (Whole milk is my go-to, but oat or almond milk work great – my grandma always said to use the real stuff, but honestly, use what makes you happy)
- Ice cubes – a generous handful – or crushed ice if you like it extra cold
- Sweetener (Optional: sugar, honey, agave, or just skip it like my friend Dave who says coffee should taste like, well, coffee)
- Vanilla extract or a sprinkle of cinnamon (totally optional, but I like to add a little sometimes, especially if I’m feeling a bit extra)
How I Actually Make My Iced Latte (With Side Notes!)
- Brew your coffee or espresso. If you’re using a coffee maker, make it way stronger than usual. I once tried it with regular old coffee and it tasted like brown water; you want that punch.
- Fill a tall glass with ice. Don’t be shy here—more is better. This is usually when I drop an ice cube and my dog comes running (he thinks it’s a treat, which is both cute and a little weird).
- Pour the coffee over the ice. If it sizzles a bit, that’s normal. Actually, if it’s too hot and all the ice melts, just toss in a few more cubes. No biggie.
- Add your milk of choice. I usually pour until it looks about right—probably ¾ cup—but honestly, just eyeball it. Some days I want it milky, others more coffee-ish.
- Sweeten and flavor. (If you want.) Stir in sugar, honey, or a dash of vanilla. This is where I sneak a sip—quality control, you know?
- Stir it all up. I use a long spoon, but a chopstick works in a pinch. Don’t worry if it looks a bit swirly at first—it settles.
Notes From the (Messy) Trenches
- Once I tried using coconut water instead of milk. Tasted... odd. Not my finest hour.
- I think it’s actually better if you chill your coffee before pouring over ice. But I rarely remember. It still works, promise.
- If you’re out of sweetener, a tiny spoon of jam will do in a pinch. Seriously, I tried it once and it sort of worked!
If You’re in the Mood to Mix Things Up
- Mocha Iced Latte: Stir in some cocoa powder (or chocolate syrup if you’re feeling wild). My attempt with dark chocolate chunks didn’t really mix. Lesson learned.
- Chai Iced Latte: Add a splash of chai concentrate (the Tazo one is good!). It’s like two drinks in one.
- Caramel Drizzle: My niece loves a squirt of caramel sauce on top, like they do at the fancy places. Sticky, but so good.
Don’t Have Fancy Gear? No Worries
I use an espresso machine now (thanks, birthday gift!), but when I didn’t, I’d just brew super strong coffee and it worked fine. If you don’t have a milk frother, shake the milk in a mason jar with a lid. Honestly, I’ve even used a whisk. Or just pour it in straight—no one’s judging here.
How Long Does It Keep? (Assuming It Lasts That Long!)
You can keep an iced latte in the fridge for a day, but the ice melts and it gets a bit watery. Still tastes good though, I think. In my house, it’s usually gone before I even sit down.
How I Like to Serve It (And That One Time My Cat Tried to Steal It)
Honestly, I just serve it over loads of ice, sometimes with a reusable straw. My sister dunks cookies in hers (dangerously delicious). On weekends, I’ll make a batch for friends and set out a few syrups—like a mini coffee bar. Oh, and don’t leave it unattended on the counter if you have a cat; trust me.
Lessons Learned (Aka: What Not To Do)
- Don’t rush the coffee brewing—once, I tried using the microwave to heat old coffee and it was… not good. Like, undrinkable.
- If you skip the ice, it’s just cold coffee. Trust me, it’s not the same.
- Actually, I think letting the coffee cool a few minutes before pouring over ice does help stop too much melting. But I’m usually too impatient for that.
Your (Actual!) Questions—And My Honest Answers
- "Can I use instant coffee?" Sure can! Just make it strong. I’ve done it with a couple heaping teaspoons, and just dissolved it in hot water. Little secret: add a splash of cold milk before pouring over ice so it doesn’t taste too harsh.
- "What’s the best milk for iced latte?" I’m partial to whole milk, but almond, oat, or any non-dairy work just fine. Play around—everyone’s taste is a bit different. My mate swears by cashew milk, but I wasn’t as keen.
- "How do I make it less watery?" Chill your coffee first or make coffee ice cubes (just freeze leftover coffee). Actually, that’s a great tip I got form Serious Eats.
- "Can I prep these ahead of time?" Yes, but the ice will melt and dilute it. Best to keep the coffee and milk separate, then mix when ready.
- "Is there a way to make it extra frothy?" If you don’t have a frother, shake your milk in a jar (carefully!) or use one of those tiny whisks. Works better than you’d think.
One last thing, I once got so distracted while making my iced latte that I left the kettle on and almost burned the place down. So—maybe don’t multitask as much as I do. Anyway, hope you enjoy this as much as I do! (And if you spill it, just laugh it off.)
Ingredients
- 1 cup freshly brewed espresso or strong coffee
- 1 cup cold milk (whole, skim, or plant-based)
- 1 cup ice cubes
- 2 teaspoons sugar or sweetener (optional)
- ¼ teaspoon vanilla extract (optional)
- Whipped cream for topping (optional)
- Chocolate shavings or cinnamon for garnish (optional)
Instructions
-
1Brew 1 cup of espresso or strong coffee and let it cool slightly.
-
2Fill two tall glasses with ice cubes.
-
3In a separate container, mix the cooled espresso with cold milk. Add sugar and vanilla extract if desired, and stir well.
-
4Pour the espresso-milk mixture evenly over the ice in both glasses.
-
5Top with whipped cream and garnish with chocolate shavings or a sprinkle of cinnamon, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!