Iced latte recipe with espresso and cold milk
Jack Donnell
At a glance
Make an iced latte with espresso, cold milk, and ice in five minutes. Includes measured ingredients, a mixing method, and alternatives to an espresso machine.
An iced latte combines espresso, cold milk, and ice. This unsweetened version starts with a double espresso and 3/4 cup of milk. It is a simple base for learning how coffee strength, milk quantity, and melting ice change the drink.
Unlike iced coffee with a splash of milk, the milk is a main ingredient here. Brewed coffee can make a variation, but it will change the balance because it is usually less concentrated than espresso.
Iced latte recipe with espresso and cold milk
Yield: 1 drink · Prep: about 2 minutes · Cook/brew: about 3 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, small heat-resistant cup, spoon, measuring cup, and a 16 fl oz glass.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) cold milk
- 1 cup ice cubes (about 140 g)
Instructions
- Prepare espresso. Brew a double espresso into a heat-resistant cup. Use your usual machine recipe so the coffee base is repeatable.
- Let the steam subside. Stir the espresso briefly and let it stop steaming while you measure the milk. There is no need to leave it standing until fully cold.
- Fill the glass. Put the ice into the serving glass and pour in the cold milk. Leave room at the top for the espresso.
- Pour and stir. Pour the espresso over the milk and ice. Stir from the bottom to blend the layers, then serve immediately.
Tips and adjustments
Too watery?
Use cold milk and a measured amount of ice. A glass of warm milk will melt more ice before the drink reaches a cold serving temperature.
Want a stronger coffee flavor?
Reduce the milk to 1/2 cup on your next serving. Compare that version before changing beans, shots, and sweetener together.
Want a sweeter version?
Stir 1–2 teaspoons of syrup into the espresso before pouring. For vanilla with an alternative coffee base, use the separate iced vanilla latte guide.
Common questions
Can I use a moka pot?
Yes. Start with 1/4 cup of concentrated moka pot coffee instead of the espresso, then adjust milk after tasting. Label it as a variation rather than identical espresso.
Does an iced latte need frothed milk?
No. Cold liquid milk is all this recipe needs. Cold foam is an optional topping and changes the texture rather than the basic recipe.
More coffee recipes
- Iced mocha recipe with cocoa, espresso, and milk
- Iced caramel macchiato recipe
- Iced Spanish latte recipe with condensed milk
Browse all coffee recipes or return to our recipe collection.
Further reading: Iced vanilla without a machine. The measured preparation above is a Chroma home starting version.
Illustrative stock photo: Pexels, used under the Pexels license.