How to Make a Iced Latte
A double shot poured over ice and cold milk — bright, cold, and refreshing, with none of the wateriness of a melted iced coffee.
- Serves
- 1 (12 oz)
- Time
- 3 min
- Skill
- Easy
- Gear
- Espresso machine + ice
Ingredients
- 1 double espresso (36 g)
- 180 ml cold milk of choice
- A tall glass of ice
Method
- 1
Fill a tall glass with ice and add the cold milk.
- 2
Pull a fresh double espresso.
- 3
Pour the hot shot straight over the ice so it chills instantly and locks in the aromatics.
- 4
Stir once and add a touch of syrup if you like it sweet.
Best results: Pour the hot shot over a full glass of ice immediately — chilling it fast is what keeps it from tasting watery.
Why it works
An iced latte stays bright because the espresso is flash-chilled the instant it hits a full glass of ice — the same principle as Japanese iced coffee. Build it milk-first so the shot streaks down through the cold milk in ribbons, and use more ice than feels necessary; a packed glass melts slower and keeps the drink from turning watery halfway down.
Frequently asked
Why does my iced latte taste watery?
Too little ice, so it melted fast and diluted the drink. Fill the glass completely with ice before pouring, and consider a triple shot if you like it strong through the last sip.
Can I use instant or cold-brew instead of espresso?
Yes — cold-brew concentrate makes a smoother, lower-acid iced latte, and strong instant works in a pinch. Just match the volume of the double shot you're replacing.
Keep brewing
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.