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Iced Vanilla Latte - Smooth, Refreshing Coffee at Home

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients

  • Espresso or strong brewed coffee: 2 shots of espresso (about 2 ounces) or 1/2 cup strong coffee, cooled.
  • Milk: 1/2 to 3/4 cup. Use whole milk for richness, or oat/almond milk for dairy-free.
  • Vanilla syrup: 1 to 2 tablespoons. Store-bought or homemade (see notes below).
  • Ice: 1 to 1 1/2 cups, preferably large cubes to slow melting.
  • Optional add-ins: A pinch of sea salt, a splash of heavy cream for extra body, or a dusting of cinnamon.

Instructions

  • Brew your base: Pull 2 shots of espresso, or brew strong coffee. Let it cool to room temperature or chill it in the fridge for 10 minutes.
  • Prep your glass: Fill a tall glass with ice. Large, dense cubes keep your latte colder and less watery.
  • Sweeten first: Add 1 to 2 tablespoons of vanilla syrup to the glass. Start with 1 tablespoon if you prefer less sweetness.
  • Add coffee: Pour the cooled espresso or coffee over the ice and syrup. Stir well to dissolve and distribute the sweetness.
  • Top with milk: Add 1/2 to 3/4 cup of milk, depending on how strong you like your latte. Stir gently to combine.
  • Taste and adjust: If you want more sweetness, add a little more syrup. For a richer texture, finish with a splash of cream.
  • Optional garnish: A light sprinkle of cinnamon or a tiny pinch of sea salt can round out the flavors.