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Iced Vanilla Latte
Rachel Kim

Iced Vanilla Latte

An iced latte tastes strongest when espresso cools against sweetener before the full glass of ice goes in. This recipe uses the scratch vanilla syrup from the hot latte entry and a slightly smaller milk proportion. Large fresh cubes melt more slowly, preserving clear coffee-and-milk ribbons long enough to reach the table.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2 shots espresso or 1/3 cup strong coffee
  • 2 tbsp scratch vanilla syrup from recipe 6
  • 1 cup large ice cubes
  • 2/3 cup cold milk

Method
 

  1. Stir the hot espresso and vanilla syrup together for 15 seconds.
  2. Fill a 16-ounce glass with fresh large ice cubes.
  3. Pour the cold milk over the ice.
  4. Slowly add the sweetened espresso for a layered look, then stir before drinking.