How to Make an Iced Latte: Recipe and Ratio
An iced latte is made with 1 to 2 espresso shots (about 30 to 60 ml), 120 to 180 ml of cold milk and ice, for a coffee-to-milk ratio of about 1:3. The anti-dilution trick: cool the espresso by pouring it over the cold milk first, then add the ice last. It is the cold, milky version of a latte, with no microfoam and no steamed milk.
- Coffee base: 1 to 2 espresso shots, about 30 to 60 ml
- Milk: 120 to 180 ml of cold whole milk (or barista plant-based drink), poured cold
- Ice: large cubes, which melt more slowly than crushed ice
- Coffee-to-milk ratio: about 1:3
- Key tip: cool the espresso before the ice to limit dilution
- Total time: about 5 minutes
What an iced latte is
The iced latte is the cold, milky version of a latte. It keeps the same pairing of coffee and milk, but served over ice, with milk that you neither heat nor foam. It is a refreshing drink, mild and creamy, where espresso flavours a tall glass of cold milk. As soon as the warm days arrive, it is the easiest milk drink to get right at home.
What defines an iced latte is how much the milk dominates. The coffee-to-milk ratio sits around 1:3: one to two espresso shots, roughly 30 to 60 ml, for 120 to 180 ml of cold milk, all poured over ice. That proportion gives a rounded coffee, milder than a plain espresso over ice. It is exactly this amount of milk that sets it apart from the iced espresso, which is far shorter and tighter.
Unlike a hot latte, there is no microfoam and no latte art. The technique is completely different: you do not steam the milk, you pour it in cold. The only real skill is managing dilution, because melting ice can quickly water the drink down if the espresso is poured over it piping hot.
Ingredients and equipment
For an iced latte at home the list is short and the prep is quick. The secret is in the freshness of the coffee and the quality of the milk, not the gear.
- 1 to 2 espresso shots (30 to 60 ml), depending on the strength you want
- 120 to 180 ml of cold whole milk (whole milk gives more body; a barista oat drink also works beautifully cold)
- Large ice cubes, which melt more slowly than crushed ice
- A syrup of choice, optional (vanilla, caramel or liquid sugar, which blends better than granulated sugar in a cold drink)
- A tall glass, a long spoon and ideally a straw
The step-by-step method
Success comes down to a single reflex: managing dilution. Cooling the espresso before it meets the ice keeps the iced latte from turning weak and watery.
- Pull the espresso. Pull 1 to 2 espresso shots, about 30 to 60 ml. A strong base, ideally a double shot, holds up better against cold milk and ice. If you do not have an espresso machine, a very concentrated coffee from a French press or a moka pot can stand in.
- Cool the espresso. This is the decisive step. Pour the hot espresso over the cold milk before adding ice, or simply let it cool for a few minutes. By cooling the coffee first, you limit ice melt and therefore dilution.
- Prepare the glass and ice. Fill a tall glass with large ice cubes. Go for big cubes: they melt more slowly than crushed ice and keep the drink cold without drowning it.
- Pour the cold milk. Add 120 to 180 ml of cold whole milk, or a barista plant-based drink, to aim for a coffee-to-milk ratio of about 1:3. If you like a syrup, add it to the milk now; cold, it dissolves better than granulated sugar.
- Assemble and serve. Pour the cooled espresso over the milk and ice. You will see the coffee streak down through the milk. Stir with a long spoon to combine, then serve straight away with a straw. An iced latte is best fresh, before the ice melts.
Iced latte vs hot latte vs cold brew vs iced espresso: the table
These four cold or milky drinks are often mixed up. They differ in the amount of milk, the role of the ice and the profile in the cup. The figures below are common references.
| Drink | Serving volume | Milk | Ice | Profile |
|---|---|---|---|---|
| Iced latte | 250 to 300 ml | a lot, cold | yes | mild, creamy, rounded coffee |
| Hot latte | 220 to 300 ml | a lot, hot microfoamed | no | hot, thin foam, mild coffee |
| Cold brew | 250 to 350 ml | optional | yes | cold-steeped 12 to 24 h, low bitterness |
| Iced espresso | 90 to 150 ml | little or none | yes | short, intense, coffee forward |
In short: the iced latte stands out by its large amount of cold milk poured over ice, where the iced espresso stays tight and intense. The hot latte starts from the same pairing but with steamed milk and microfoam, while cold brew changes the extraction method itself, through a long cold steep.
Frequently asked questions about the iced latte
What is the coffee-to-milk ratio of an iced latte?
An iced latte uses a coffee-to-milk ratio of about 1:3. You start with 1 to 2 espresso shots, roughly 30 to 60 ml, topped with 120 to 180 ml of cold milk, all poured over ice. For a stronger coffee, use two shots and keep the same amount of milk.
How do you stop an iced latte from getting watery?
The key is to cool the espresso before it hits the ice. Pour the hot espresso over the cold milk first to take the heat off, then add the ice at the end. You can also pre-chill the espresso for a few minutes or use large ice cubes, which melt more slowly than crushed ice.
What is the difference between an iced latte and an iced espresso?
An iced latte is a milk drink: espresso, plenty of cold milk and ice, for a mild, creamy coffee. An iced espresso is espresso simply cooled over ice, with no milk or just a splash of water, so it is shorter and more intense. The amount of milk is the main thing that sets them apart.
Can you make an iced latte with plant-based milk?
Yes. Oat, almond and soy drinks all work well cold. Barista versions, which are richer, give a rounder texture and blend more smoothly with the espresso. The milk does not need to be heated or foamed for an iced latte: you pour it in cold.
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