Iced Latte Variations That Taste Like a Coffee Shop Splurge

I find starting the day enjoyable when I have an espresso to pull and syrup to measure. Even though pulling an espresso is the easy part, iced lattes are really fun to make at home. They only take a couple steps, and the only thing that needs to watch is the espresso and milk ratio and the sweetness. Getting the right ingredients will make your iced latte taste like it cost you +$5 in line over at Starbucks!

All 15 recipes include an easy to follow instructions. Each recipe will help you from making your drink too sweet or watered down. The syrup and milk suggestions took me time to develop, and I would recommend following my suggestions. Most of my recipes take 10 minutes or less. A couple of recipes have a quick, homemade syrup which will take some additional time, but trust me, it will be worth it!

Your plans to catch up with a friend over a coffee are bound to be a success, and these recipes will help you make a coffee you will enjoy.

1) Brown Sugar Shaken Iced Latte

The best thing about the drink is how well the espresso and brown sugar blend together. I love the sharp taste of the espresso and the sweetness of the brown sugar. For me, the sweetness of the brown sugar has always been right in the sweet zone, and I have never thought it was too sweet or too strong. Shaking it is definitely a must because it chills the espresso and creates a nice frothy texture. I love the feeling because it makes me feel like an expert barista made it.

To make the drink start with a 2:1 ratio of brown sugar syrup to espresso. This may sound like a large amount for one drink, but it won’t be as strong when you shake it. The milk will help balance it out too. Finally, I recommend adding a pinch of sea salt. It will improve the flavor without making the drink dessert.

Ingredients:

• 2 shots (60 ml) hot espresso or strong brewed coffee
• 2 tbsp brown sugar syrup (2 parts brown sugar to 1 part water, or 2 tbsp light brown sugar dissolved in 1 tbsp hot water)
• 1 cup (240 ml) cold whole milk or oat milk
• 1 cup ice
• Optional: pinch of flaky sea salt

Instructions:

1. Combine espresso and brown sugar syrup in a cocktail shaker or mason jar.
2. Add ice, cap tightly, and shake hard for 10 to 15 seconds until chilled and slightly frothy.
3. Pour milk into a glass over fresh ice, then strain the shaken espresso over the milk.
4. Stir once. Add a pinch of sea salt if you want that extra layer of depth.

Prep time: 5 minutes.

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2) Iced Honey Oat Milk Latte with Sea Salt

It can be difficult to find the right balance between sweet and overly sweet. A good option to use here instead of syrup is honey. To make this drink, pour a shot of strong espresso, add a tablespoon of honey syrup, oat milk, and finish it off with a pinch of flaky salt. The last ingredient is really important! It cuts the sweetness of the honey and elevates the espresso.

Barista-blend oat milk works best for this! It was designed to not separate in cold drinks, and stay creamy, which really enhances the texture.

**Ingredients**:

• 1 shot (30 to 40 ml) espresso or 60 ml strong cold brew
• 1 tbsp honey syrup (equal parts honey and hot water; agave works for a vegan version)
• 6 oz (180 ml) oat milk, barista blend if you have it
• Ice
• Pinch of flaky sea salt

**Instructions**:

1. Pull espresso or measure cold brew into a glass with ice.
2. Stir in the honey syrup until dissolved.
3. Add oat milk and stir once.
4. Finish with a small pinch of flaky sea salt and stir very gently.

Prep time: 5 minutes.

3) Vietnamese Iced Latte

You will need to open your wallet for this recipe. But sweetened condensed milk costs a lot because of the construction (ie. it will be used as both a sweetener and a creamer). You won’t need anything else. For this drink, you will want to brew your coffee strong (about) 2 times stronger than what you would normally brew. This coffee will be diluting, due to the ice and milk. For this reason, a strong drip will suffice. This is one of the recipes where no espresso is used.

When it comes to coffee, consider this about a 1:1 ratio when it comes to milk and coffee. So pour the condensed milk first, then add the coffee (this helps the milk dissipate), and then top this all over. Ice. It is something simple yet bold and really satisfying.

Ingredients:

• 4 oz very strong hot drip coffee or 2 shots of espresso
• 2 tbsp sweetened condensed milk (or 1 tbsp condensed milk plus 1 tsp sugar)
• 4 to 6 oz cold whole milk or oat milk
• Ice

Instructions:

1. Spoon sweetened condensed milk into the bottom of a tall glass.
2. Pour hot coffee over the condensed milk and stir until smooth.
3. Fill the glass with ice, leaving room at the top.
4. Pour cold milk over the coffee and ice. Stir once and serve.

Time to prep: 6 minutes.

4) Iced Salted Caramel Cold Foam Latte

Since the addition of cold foam, iced lattes have been completely different for me. It creates a really nice texture, adds an airy quality to it which is great, and it doesn’t thicken. With the salted caramel option, it helps cut through the sweetness and adds a nice touch as well. I like to whip this one up when people ask for something that seems like it took a barista some serious effort.

Ingredients:

• 2 shots (60 ml) espresso or strong cold-brew concentrate
• 1 oz (30 ml) salted caramel syrup (or 3/4 oz caramel syrup plus a pinch of sea salt)
• 6 oz (180 ml) whole milk, or oat milk for plant-based
• 2 oz cold foam: 1 oz milk plus 1 oz heavy cream, frothed (or 2 oz oat milk for vegan)
• Ice
• Pinch of flaky sea salt for finishing

Instructions:

1. Fill a tall glass with ice. Pour in espresso and caramel syrup; stir to combine.
2. Add milk over the espresso.
3. Combine milk and cream in a small pitcher and froth until thick and spoonable. Spoon cold foam over the top of the drink.
4. Finish with a small pinch of flaky sea salt directly on the foam.

Time to prep: 6 minutes.

“The salt on cold foam isn’t a garnish. It’s the thing that keeps a caramel drink from tasting like candy.”

ZHITOP 9oz Electric Cold Foam Maker

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5) Iced Cardamom Rose Latte

You may notice a smell that is both floral and spicy in addition to the aroma of the coffee. This is a complicated combination and balanced correctly would taste great. Too much rose syrup and it will taste like soap. Too much cardamom and you won’t taste anything. 1 oz of rose syrup and 1/4 tsp of cardamom will allow you to taste the rose syrup more and still be able to taste the espresso underneath.

Ingredients:

• 2 shots (60 ml) espresso or 4 oz cold brew concentrate
• 1 oz rose syrup (or 3/4 oz simple syrup plus 1 tsp rose water)
• 1/4 tsp ground cardamom, plus a pinch for the top
• 6 oz whole milk or oat milk
• Ice

Instructions:

1. Combine espresso or cold brew, rose syrup, and cardamom in a shaker or jar with ice.
2. Shake or stir hard for 15 to 20 seconds to chill and blend.
3. Fill a glass with fresh ice, strain the mixture over it, and top with milk.
4. Stir gently and dust with a small pinch of cardamom.

Prep time: 5 minutes.

6) Iced Lavender Vanilla Oat Latte

Many people think that lavender is too much. Sure, there can be a pleasant aroma, but not in this case. In this case, we’ll use vanilla extract and it will also make the floral notes more subtle and give the drink a nice warm flavor that keeps it from venturing into the realm of a spa treatment and gives it a real latte taste. Don’t use more than 1/2 oz of lavender syrup. The vanilla helps to smooth it out.

An espresso to oat milk ratio of 1:2 means the coffee is still present but also means that the flavors don’t clash.

Ingredients:

• 2 shots (60 ml) espresso or strong cold brew concentrate
• 8 oz oat milk, barista or full-fat (almond works as a swap)
• 1/2 oz lavender simple syrup
• 1/4 tsp pure vanilla extract
• Ice

Instructions:

1. Brew espresso or measure cold brew concentrate.
2. Stir espresso with lavender syrup and vanilla extract until combined.
3. Fill a glass with ice and pour in the espresso mixture.
4. Add oat milk to a 1:2 coffee-to-milk ratio.
5. Stir once, taste, and add a splash more syrup if you want it slightly sweeter.

Quick lavender syrup

Keep an eye on your sugar and water mixture and make sure it simmers for five minutes as you add one tablespoon of dried culinary lavender. After five minutes, take the mixture off the heat and let it steep for ten minutes. After this ten-minute steeping period, you will want to strain the mixture. After straining the mixture, make sure to let the mixture cool completely before using it. This should be enough syrup to use in different drinks!

Total time of syrup prep will be 8 minutes, and in addition to that time will be needed for cooling the syrup.

The difference between the flowery drinks and the drinking chocolate drinks is pretty huge. This is why the list is useful — you aren’t making the same drink fifteen times, you are having different coffee experiences.

7) Iced Mocha with 72% Dark Chocolate Ganache

Although syrupy drinks can be delicious, this one is even better. It’s made with actual dark chocolate ganache, real chocolate mixed with hot espresso. Because of that, this mocha has true bitterness and a bit of richness without the fake sweetness that mocha syrup can carry. The ganache is made with 72% cacao, so it’s not too harsh, but it’s definitely grown-up chocolate.

Adding some sea salt is optional, but I always add some. It gives a chocolatey flavor to the chocolate.

Ingredients:

• 2 shots (60 ml) hot espresso
• 1 tbsp dark chocolate ganache, 72% cacao (or 1 tbsp good cocoa powder plus 1 tsp simple syrup)
• 8 oz (240 ml) cold whole milk or oat milk
• 1 cup ice
• Optional: pinch of sea salt

Instructions:

1. Stir ganache into hot espresso until fully melted and smooth.
2. Fill a tall glass with ice.
3. Pour the chocolate espresso over ice.
4. Add milk, stir to combine, and finish with a pinch of sea salt if you like.

Prep time: 6 minutes.

8) Iced Cinnamon Dolce Latte with Toasted Cinnamon

Cinnamon dolce syrup is sweet and warm like caramel and combined with espresso, it makes the best warm drink. Even when the weather is 85 degrees out and it still feels like fall. But, adding toasted cinnamon sugar to the drink makes it even better! You can make toasted cinnamon sugar in under a minute and it adds an extra crunch and a really nice aroma. It is way better than any of the drinks you can buy!

Ingredients:

• 2 shots (60 ml) freshly pulled espresso
• 1 tbsp cinnamon dolce syrup (use 1 and 1/2 tbsp for a sweeter drink)
• 8 oz cold whole milk or oat milk for dairy-free
• 1 cup ice
• 1 tsp ground cinnamon plus 1/2 tsp sugar, toasted in a dry pan

Instructions:

1. Pull 2 shots of espresso and stir in the cinnamon dolce syrup while still hot.
2. Fill a tall glass with ice and pour in the milk.
3. Pour the espresso syrup over the milk, leaving a little space at the top.
4. In a small dry skillet, toast cinnamon and sugar over medium heat until fragrant, about 1 minute. Let cool slightly.
5. Sprinkle toasted cinnamon sugar over the top and serve.

Prep time: 6 minutes.

9) Iced Pistachio Latte with Homemade Pistachio Paste

It only takes a few minutes to create pistachio paste and while it is true that purchasing pistachio paste is convenient, it does not compare taste wise to homemade pistachio paste. The nutty flavor from authentic pistachios is nothing like the flavor from pistachio syrup. The milk and pistachio paste is also nutty, but if you want it to be sweeter, just add a little bit of maple syrup or simple syrup.

The coffee won’t taste like a nut smoothie with a 1:4 espresso to milk ratio. You will actually taste the coffee.

Ingredients:

• 1 shot (30 to 40 ml) espresso or 60 ml strong cold brew
• 120 ml whole milk or oat milk (almond works too)
• 30 ml pistachio paste
• 15 ml simple syrup or maple syrup, optional, to taste
• Ice

Quick pistachio paste

Blend the following ingredients: 75 g of roasted unsalted pistachios, 15 ml of neutral oil and a small amount of salt. Blend until it’s smooth. The paste lasts in the fridge for up to a week.

Instructions:

1. Pull espresso over ice or pour cold brew into a glass with ice.
2. Stir in pistachio paste and sweetener until dissolved and incorporated.
3. Add milk and stir once. Top with a few whole pistachios if you want the texture contrast.

Preparation time will be around 10 minutes. If you have roasted nuts, this will reduce to around 5 minutes.

10) Dirty Matcha — Iced Matcha with a Double Shot

Matcha has a grassy and slightly bitter taste. Espresso has a roasted taste. Both flavors are nice and mellow and complement each other. Matcha helps reduce the bitterness of espresso and espresso improves the overall flavor of matcha.

Feel free to purchase ceremonial-grade matcha. However, culinary grade matcha will be more bitter and will taste worse. Before adding the matcha to your drink, make sure to whisk it with some hot water. If you pour the matcha into cold milk, the matcha will not dissolve.

Ingredients:

• 1 tsp ceremonial-grade matcha (or 2 tsp culinary grade)
• 2 oz hot water at 175°F
• 2 shots of espresso (about 2 oz total) or 2 oz strong brewed coffee
• 8 oz milk, oat, whole, or 2% — oat gives the creamiest result
• 1/2 to 1 tbsp simple syrup or honey, optional
• Ice

Instructions:

1. Whisk matcha with hot water until smooth and frothy with no clumps.
2. Fill a tall glass with ice, pour in milk and sweetener, and stir.
3. Pull two shots of espresso and pour over the milk and ice.
4. Pour or swirl the matcha over the top, then stir before drinking.

Prep time: 5 minutes.

11) Iced Almond Brown Butter Latte

Brown butter coffee drink is introducing a fantastic idea. The flavor that is both roasted and warm is complemented by the airy bakery aroma. The additional flavor from almond milk makes this drink even more enjoyable. This means you will end up with a more complicated tasting drink than you should for the amount of effort it will take to make.

The great thing about the syrup recipe is the time investment is worth it since it makes syrup for about six or seven drinks.

### Ingredients:

• 2 shots (60 ml) espresso or strong cold brew concentrate
• 1 tbsp brown butter almond syrup (see below; substitute 1 tbsp brown butter syrup plus 1/2 tsp almond extract)
• 8 oz (240 ml) unsweetened almond milk, or oat milk for a creamier texture
• 1 cup ice

Brown butter almond syrup (makes about 6 tbsp)

• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tsp almond extract

### Instructions:

1. Melt butter in a small pan over medium heat until fragrant and slightly golden, 2 to 3 minutes. Pull from heat and cool 5 minutes.
2. Stir brown sugar and water into the cooled butter. Return to medium heat and simmer 2 minutes until sugar dissolves. Remove from heat and stir in almond extract. Cool completely.
3. Fill a glass with ice, add espresso, 1 tbsp syrup, and almond milk. Stir to combine.
4. Taste and add more syrup if you want it sweeter.

### Time to prep: 10 to 15 minutes

12) Iced Turkish Coffee-Style Latte

This drink is about the coffee, so no syrup is needed here. You want a fine grind that is brewed in a small pot with boiling water. It should be done long and slow to develop a nice crema. Then the coffee should be poured over ice and milk. From a brewed pot, the result should be strong and aromatic, slightly floral, and with a dark roast taste that you will not get from espresso. If you feel fancy definitely add the cardamom. It is really good and it’s traditional, so you should use it about half the time.

### Ingredients:

• 2 tbsp finely ground Turkish-style coffee, or espresso-fine grind
• 3 oz boiling water
• 3/4 cup whole milk (or 1/2 cup oat milk plus 1/4 cup whole milk)
• 1 tsp sugar or 1/2 tsp ground cardamom, optional
• Ice to fill a 12-oz glass

### Instructions:

1. Combine coffee, boiling water, and sugar or cardamom in a small pot. Stir once.
2. Heat on low until the surface becomes foamy but not boiling, about 30 to 45 seconds. Remove from heat and let the crema settle for 15 seconds.
3. Fill a glass with ice, then pour milk over it.
4. Slowly pour the brewed coffee over the milk to keep the crema intact. Serve with a stirrer.

### Time to prep: 6 minutes

13) Iced Maple Bourbon Latte (Nonalcoholic)

The bourbon extract or a couple dashes of nonalcoholic bitters is what makes this drink interesting. Without it, you will just have a good, but familiar, maple latte. With it, there is a slightly smoky, complex note that makes it feel like it was made with care rather than just sweetened espresso. Use only pure maple syrup here. Imitation stuff will not do the same thing.

### Ingredients:

• 2 shots (60 ml) espresso or strong cold brew concentrate
• 1 tbsp pure maple syrup (1 and 1/2 tbsp for a sweeter drink)
• 6 oz (180 ml) oat milk, or whole milk for a richer cup
• 1 to 2 dashes nonalcoholic cocktail bitters or 2 drops bourbon extract, optional
• Ice

### Instructions:

1. Brew espresso and let it cool slightly, or use cold brew concentrate directly.
2. Stir maple syrup into the hot espresso until dissolved. Cool for 5 minutes.
3. Fill a glass with ice, then pour the espresso-syrup mixture over it.
4. Add oat milk and stir gently. Add bitters or bourbon extract and stir once more.
5. Taste and add extra maple if needed.

### Time to prep: 7 minutes including cooling

14) Iced Orange Zest Latte with Cointreau Syrup

Have you ever tried citrus and coffee together? It is something that needs to be done and the orange in this drink is not going to make it taste like a dessert drink. It actually brightens the espresso and makes it more alive. The key to this drink is keeping the orange just right, not too present but just enough. This is what the 1:1 Cointreau syrup (or orange extract with simple syrup) is measured for. If there is too much syrup, the drink tastes like a cocktail mixer. When done right, it will taste like someone interesting made your coffee.

It is perfect for a warm afternoon when you want something a little bit different.

**Ingredients:**

• 2 shots (60 ml) espresso, chilled
• 1 cup (240 ml) whole milk or oat milk
• 20 ml Cointreau simple syrup (1:1 sugar to Cointreau) or 1/4 tsp orange extract plus 15 ml simple syrup
• 1 tsp freshly grated orange zest
• Ice

**Instructions:**

1. Brew and chill espresso.
2. Stir Cointreau syrup (or orange extract plus simple syrup) into the espresso along with orange zest.
3. Fill a glass with ice, then pour milk over it.
4. Pour the espresso mixture slowly over the milk for a layered look. Stir before drinking.

**Prep time** is approximately 6 to 8 minutes and includes some time to cool the espresso.

15) Iced Espresso Tonic with Vanilla Bean Syrup

This iced coffee is unlike many others that people have had. We use espresso, tonic water, and vanilla bean syrup. This drink is served straight from the tap so it will be cold and a little fizzy due to the tonic. The drink is a little bitter to balance the sweetness from the vanilla bean syrup and the tonic water. This drink is nothing like a latte or iced coffee like you are probably used to.

To achieve the best visual layers, pour the tonic first and then pour the espresso over the tonic. This method will also limit the loss of fizz as the hot espresso is poured over cold tonic, the bubbles will remain.

**Ingredients:**

• 2 shots (60 ml) fresh espresso
• 6 oz (180 ml) chilled tonic water
• 1/2 oz (15 ml) vanilla bean syrup (or 1/4 oz for a less sweet version)
• Ice
• Optional: lemon twist or frozen coffee ice cubes

**Instructions:**

1. Fill a tall glass with ice and pour in the tonic water.
2. Stir in vanilla bean syrup until dissolved.
3. Brew 2 shots of espresso and let rest for 10 to 20 seconds. Pour slowly over the ice to form a layered effect.
4. Add a lemon twist or coffee ice cubes if you want extra detail. Don’t over-stir — a gentle swirl before the first sip is enough.

**Prep time:** 5 minutes.

There are 15 drinks listed here that you can make without any fancy equipment or barista-ninja certification. All you will need is some good espresso, the appropriate syrup (at the appropriate quantity), and some milk that correlates to the flavor profile you want to reach. After that, it’s just a matter to focus. That’s always been my favorite part of the coffee making process.