Homemade Iced Vanilla Latte
The image is AI-generated. Cooking times are estimates.
An iced vanilla latte combines espresso, chilled milk, ice, and a small amount of vanilla syrup. The syrup dissolves evenly in a cold drink, unlike dry sugar stirred directly into ice. Start with less syrup and add more after tasting so the coffee remains the main flavor.
Ingredient notes
Fresh espresso gives a concentrated base, while strong brewed coffee makes a lighter version with a different ratio. Use pure vanilla extract for the syrup if available. Milk choice affects richness and sweetness; sweetened plant milk may need less syrup.
Tips for a better result
Let the espresso cool briefly before pouring it over ice so it does not melt the cubes immediately. Use a glass large enough for stirring. If you make syrup ahead, label the container and keep it chilled rather than leaving it beside the coffee machine.
Substitutions and variations
Use decaffeinated espresso if preferred. Oat milk offers a different flavor and texture from dairy milk, so choose according to taste. This recipe is for a latte; adding cream produces a richer drink and should be considered a variation.
Storage and make-ahead tips
Assemble the latte just before drinking because the ice dilutes it as it melts. Refrigerate homemade syrup in a clean covered container and use a small batch within a week. Do not leave milk-based drinks unrefrigerated for extended periods.
A common question
Can I use instant coffee?
You can dissolve instant coffee in a small amount of hot water for a concentrated alternative. It will not taste identical to espresso, so adjust the amount to suit the coffee you use.
More from Crispe Kitchen
Explore the Drinks collection or read our cooking guides for more kitchen ideas.
Homemade Iced Vanilla Latte
1 latte; syrup makes several portions
Estimated prep: 8 minutes · Cook: 2 minutes · Rest/chill: 10 minutes
Equipment: Espresso maker or coffee equipment, small saucepan, tall glass
Ingredients
- 50 g white sugar for syrup
- 50 ml water for syrup
- 1 tsp vanilla extract for syrup
- 60 ml espresso
- 180 ml chilled milk
- 15 ml prepared vanilla syrup, or to taste
- Ice cubes to fill the glass
Instructions
- For syrup, heat sugar and water in a small saucepan, stirring until dissolved. Remove from heat and stir in vanilla. Cool, then refrigerate any extra in a clean covered container.
- Prepare espresso and let it cool briefly.
- Fill a tall glass with ice. Add 15 ml syrup and the chilled milk.
- Pour in espresso and stir gently.
- Taste and adjust with a little more syrup if desired. Serve immediately.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Let the espresso cool briefly before pouring it over ice so it does not melt the cubes immediately. Use a glass large enough for stirring. If you make syrup ahead, label the container and keep it chilled rather than leaving it beside the coffee machine.