Iced Latte
A refreshing, creamy staple built on a robust espresso foundation, perfectly chilled without being diluted.
The Espresso Base
Extract a standard double shot of espresso directly into a small pitcher.
Ice and Milk
Fill your tall serving glass to the brim with fresh ice cubes. Pour the 150ml of cold milk over the ice.
Assembly
Gently pour the hot espresso over the iced milk. This creates an aesthetically pleasing cascading effect as the dark coffee mixes into the white milk.
Service
Serve immediately with a straw or long spoon. The drink should be stirred to integrate the espresso and milk completely before drinking.
The iced latte is a study in simplicity and structural integrity. Unlike a hot latte, which relies on the textured microfoam of steamed milk to provide mouthfeel, the iced latte relies on the natural fat content of cold milk and the viscosity of a well-extracted espresso.
Because cold temperatures mute our perception of sweetness and flavor intensity, an iced latte requires a slightly different approach to the espresso component than its hot counterpart. A robust, medium to dark roasted coffee works best, providing the necessary body and deep chocolate or caramel notes to punch through the heavy, cold milk. Using a high ratio of ice is also critical; contrary to popular belief, more ice keeps the drink colder for longer, slowing down the melting process and preventing early dilution.