By KBC Associate 
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This simple and easy, three-ingredient Iced Latte recipe is the perfect thing to make at home. Save money at home by making your coffee shop favorites at home!
I love making Starbucks dupes at home (see my Gingerbread Latte, Pumpkin Spice Latte, Iced Pumpkin Spice Latte and Strawberry Matcha Latte. Life is better and less expensive when you can make all your favorite coffee shop drinks at home!
Ingredients for an Iced Latte
- Espresso beans. I’ve been really loving espresso beans from Lavazza and Stereoscope. I pick up the latter in person.
- Milk of choice. I love oat milk or whole milk for an iced latte.
- Heavy cream. We’re going for a cream top and heavy cream is essential for this.
- Maple syrup. I love the way maple syrup tastes but feel free to use agave syrup, powdered sugar or a bit of cane sugar.
For the exact measurements, please see the recipe index card below!
Variations
- Make it a Vanilla Iced Latte: Add a teaspoon of vanilla extract or vanilla paste to the latte and to the cream topping.
- Make it sweetener. This latte is perfectly sweet to me. But feel free to mix in a teaspoon of sugar with the double espresso shot.
- Use cold brew. If you don’t have an espresso maker, you can use cold brew (like I did with my Mint Vanilla Iced Coffee) in place of a double shot. You may need a tad bit more. I would do it to taste.
- Use horchata. You can technically make a dirty horchata by adding this double shot of espresso to a glass of horchata. And you can add the cream top.
Recipe FAQs
Roughly, 2 ounces of espresso will have about 125 milligrams of caffeine.
Yep, you can make it the night before and store it in the fridge in an airtight container. I would just give it a nice mix right before using it.
More Cozy Breakfast Ideas
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1 espresso maker
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1 electric hand mixer
To Make the Cream Top:
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In a small bowl, using an electric hand mixer, beat together the heavy cream and maple syrup until light and fluffy, about 30 seconds. I like it to be fluffy but still a bit loose and pourable.
To Make the Iced Latte:
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Add ice to a glass. Pull the shot of espresso from your machine.
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Pour the espresso over the ice. Pour in your milk of choice. I like to leave about 2 inches of room so there’s space for the cream top. Mix it up.
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Pour the cream top over the latte. Garnish with a pinch of flakey sea salt. and chocolate covered espresso beans.
Calories: 100kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.