Keep the coffee concentrated

An iced latte needs a small amount of strong coffee rather than a large mug of weak coffee. The milk and melting ice both soften the flavour, so a concentrated starting point matters. A double espresso works neatly with this quantity of milk. If you use a moka pot, measure out 60 ml of its stronger brew and adjust the milk after tasting.

The 150 ml milk quantity is deliberately a starting point, not a café-size glass filled to the top. Taste after stirring. Add another tablespoon of milk if the espresso feels too sharp, but avoid automatically doubling the milk: that changes the balance more than a different ice cube shape will.

Cool first, then assemble

Pouring hot espresso straight onto ice cools it quickly but also melts a noticeable amount of that ice. For a more consistent home drink, cool the coffee in its cup first. The cold-water bath speeds this up without adding water to the drink. Do not place a very hot thin glass into icy water; use a heatproof cup and ordinary cold water.

Large solid cubes usually disappear more slowly than a glass full of crushed ice. Either works, but crushed ice is better when the drink will be enjoyed immediately. There is no need to shake or blend a latte unless you specifically want extra foam.

What you'll need

  • 60 ml freshly brewed espresso
  • 150 ml cold whole or semi-skimmed milk
  • 100 g ice cubes
  • 1–2 tsp sugar syrup, optional

Let's make it

  1. Brew the espresso into a heatproof cup. Place the cup in a shallow bowl of cold water, keeping the water below its rim. Let the coffee cool for about 15 minutes, changing the water if it becomes warm.
  2. Fill a large glass with the ice. Pour the cold milk over it, leaving enough room for the espresso. Stir the optional syrup into the cooled coffee so it disperses evenly.
  3. Pour the espresso slowly over the milk. The layers are attractive at first, but stir them together before drinking so the first sip is not all coffee and the last all milk.

Make it your own

A barista-style oat drink gives a different but workable finish. Check its ingredients and any gluten declaration rather than assuming every oat drink is equivalent.

Keeping it fresh

Assemble just before drinking. Keep any untouched milk-and-coffee mixture covered in the fridge at 5°C or below and use within 24 hours, or sooner if the milk's label requires. Store without ice and add fresh cubes at serving.

Allergen notes

Contains milk. Plant-drink alternatives may contain oats, soya or nuts; check labels.