Latte Iced / Hot Recipe

Brew espresso

Pull two shots (about 60 ml total) of espresso using your espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use 1:8 coffee-to-water ratio) and keep it hot for a hot latte or let it cool slightly for an iced latte.

Prepare milk for hot latte

For a hot latte: pour 1 cup (240 ml) of whole milk into the milk pitcher. Steam and texturize the milk with a steam wand until it reaches about 60–65°C (140–150°F) and has a velvety microfoam. Tap the pitcher on the counter and swirl to smooth the foam.

Prepare milk for iced latte

For an iced latte: fill the serving glass with 1 cup (240 ml) of cold milk (or alternative). No steaming is needed. If you want a slightly frothy iced latte, shake the milk vigorously in a sealed jar for 15–20 seconds before pouring over ice.

If using sweetener or flavored syrup, add 1 tablespoon of simple syrup (or 1 teaspoon of vanilla syrup) to the espresso while it is hot so it dissolves easily. Adjust to taste. For iced lattes, add syrup to the espresso or directly to the milk before combining.

Pour the brewed espresso into a pre-warmed cup. Pour the steamed milk over the espresso, holding back the foam with a spoon; then spoon the microfoam on top to create a thin cap. Optionally dust the foam with 1/4 teaspoon of cocoa powder or cinnamon.

Fill a tall glass with 1 cup of ice cubes. Pour the espresso over the ice (with syrup mixed in if using). Pour 1 cup of cold milk over the espresso and ice. Stir gently to combine. Optionally top with a light dusting of cocoa powder or cinnamon.