How to Make an Iced Latte at Home
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An iced latte is the simplest cafe drink to copy at home: a double shot of espresso, cold milk and a glass full of ice. Get the ratio right (roughly one part espresso to three parts milk) and pour in the right order, and this iced latte recipe tastes like the one you pay five dollars for, in about five minutes.
The catch is that cold mutes flavor and ice adds water. So the coffee has to be strong, fresh and full-bodied, and a few small tricks make the difference between a milky glass of nothing and a drink you actually crave.
Key takeaways
- Base ratio: 2 oz (60 ml) espresso, 6 oz (180 ml) cold milk, a full glass of ice.
- Pour milk over ice first, then the espresso slowly on top for the layered look.
- No machine? Use a moka pot or double-strength brewed coffee.
- Sweeten with syrup, not granulated sugar, because sugar does not dissolve well in cold drinks.
- Coffee ice cubes stop the last sips from turning watery.
What you need
| Ingredient | US | Metric | Notes |
|---|---|---|---|
| Espresso | 2 oz (double shot) | 60 ml | Or 4 oz / 120 ml double-strength coffee |
| Cold milk | 6 oz (3/4 cup) | 180 ml | Whole milk for body, oat for dairy-free |
| Ice | 1 heaping cup | About 150 g | Fill a 12 oz (350 ml) glass |
| Simple syrup (optional) | 1–3 tsp | 5–15 ml | Plain, vanilla or caramel |
Step-by-step iced latte recipe
- Brew the coffee first. Pull a double espresso (about 18 g of finely ground coffee for 36–40 g of liquid is a common starting point). Let it sit for 30 seconds, or pour it into a small cold cup, so it is not scalding when it meets the ice.
- Fill the glass with ice. All the way to the top. More ice melts more slowly than a few lonely cubes, because the drink chills faster and stays colder.
- Add syrup, then milk. Stir the syrup into the cold milk in the glass so it is evenly sweet from the first sip.
- Pour the espresso slowly over the top. Pour onto an ice cube or over the back of a spoon. The hot, lighter coffee floats briefly on the colder, denser milk and gives you those cafe-style layers.
- Stir before drinking. The layers look great, but the drink tastes best mixed.
No espresso machine? Three options
Moka pot
A stovetop moka pot makes a strong, concentrated coffee that works very well in milk. Use an espresso grind, fill the basket without tamping, and take it off the heat as soon as it starts to gurgle. Use about 2–3 oz (60–90 ml) per drink.
Double-strength brewed coffee
Brew pour-over, drip or French press with twice your usual dose: about 1 g of coffee for every 8 g of water instead of 1:16. Use 4 oz (120 ml) of this concentrate per drink. It is softer than espresso but still stands up to milk.
Cold brew concentrate
Cold brew makes a smooth, low-bitterness iced latte. Mix concentrate and milk about 1:2, then taste. It is a different drink from an espresso latte (rounder and less intense), but excellent on hot afternoons.
Choosing the milk
You do not need to froth milk for a classic iced latte. Cold milk straight from the fridge is the standard. What matters is fat and body.
- Whole milk: the creamiest result and the best balance with dark or chocolatey espresso.
- 2% or skim: lighter, more coffee-forward, slightly thinner texture.
- Oat milk: the most popular dairy-free choice for iced lattes. Barista versions are a little richer and less likely to taste watery.
- Almond or soy: fine, but almond is thin and soy can be beany. Unsweetened versions let you control the sugar.
Want foam on top? Shake cold milk hard in a sealed jar for 30 seconds or use a handheld frother, then spoon the cold foam over the coffee.
Sweeten it the smart way
Granulated sugar sinks to the bottom of a cold drink. Make a quick simple syrup instead: heat 1/2 cup (100 g) sugar with 1/2 cup (120 ml) water until clear, cool, and refrigerate for up to two weeks.
For vanilla syrup, add 1 tsp (5 ml) vanilla extract to the cooled syrup. For brown sugar syrup, swap in brown sugar and add a pinch of cinnamon. Honey and maple syrup also mix in easily if you stir them into the espresso while it is still hot.
The coffee ice cube trick
Regular ice slowly dilutes your latte. Coffee ice cubes do the opposite: as they melt, they add more coffee. Pour leftover cooled coffee into an ice tray and freeze for at least four hours. Use them in place of half or all of the ice. Milk ice cubes work too if you prefer your drink to get creamier as it sits.
Iced latte variations
| Variation | What to change |
|---|---|
| Iced vanilla latte | Add 2–3 tsp (10–15 ml) vanilla syrup to the milk |
| Iced oat latte | Use barista oat milk; skip sweetener at first, many oat milks are already slightly sweet |
| Iced caramel latte | Caramel syrup in the milk, a drizzle of caramel sauce inside the glass |
| Iced mocha-style latte | Stir 1 tbsp cocoa or chocolate sauce into the hot espresso before pouring |
| Iced brown sugar latte | Brown sugar cinnamon syrup plus oat milk |
| Lighter version | Skim or unsweetened almond milk, no syrup, a pinch of cinnamon |
Tips for a better iced latte
- Use fresh beans. Cold drinks hide subtle flavors, so stale coffee tastes flat fast. Freshly roasted beans give a more aromatic shot.
- Go a little darker. Medium-dark and dark roasts with chocolate notes cut through milk better than very light roasts.
- Chill the glass. Ten minutes in the freezer slows melting.
- Make it ahead carefully. You can keep espresso in the fridge for a day, but it loses aroma. Fresh is noticeably better.
Which Feel Espresso coffee to use
For a lively iced latte, our African Espresso is a medium-dark blend of Kenyan, Tanzanian and Ethiopian coffees with red fruit and chocolate notes that still come through after the milk goes in. If you prefer a classic, smooth cafe taste, browse our blends. Every bag is roasted 1–5 days before delivery and available as whole bean or ground; choose the Espresso grind for machines and moka pots.
Iced latte FAQ
What is the ratio for an iced latte?
About 1 part espresso to 3 parts milk: a 2 oz (60 ml) double shot with 6 oz (180 ml) milk over ice. Use less milk for a stronger drink.
Can I make an iced latte with regular coffee?
Yes. Brew it double strength (about 1:8 coffee to water) so it is not watered down by milk and ice.
Should the espresso go in first or last?
Last, if you want layers: ice, then milk, then espresso poured slowly on top. If you want it to chill fastest, pour espresso over ice first and add milk after.
How much caffeine is in an iced latte?
It depends on the shot. USDA data puts espresso at roughly 60–65 mg of caffeine per 1 oz (30 ml), so a double shot latte usually lands somewhere around 120–130 mg. The milk adds none.
What is the difference between an iced latte and iced coffee?
An iced latte is espresso plus a lot of milk. Iced coffee is usually brewed coffee served over ice, with just a splash of milk if any.
Sources
- Beverages, coffee, brewed, espresso, restaurant-prepared, USDA FoodData Central (SR Legacy).
- Latte: origin of the term and preparation, Wikipedia, accessed 2026.
- Coffee Standards, Specialty Coffee Association.
Facts checked in October 2026.
Keep reading: How to make espresso at home · Whole bean vs ground coffee · Shop our blends