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This takes the ratio behind a true Italian latte, strong espresso balanced with steamed milk, and builds it cold instead, so the espresso stays bold rather than getting diluted and watery over ice. A touch of vanilla syrup stirred in while the espresso is still hot is what lets the sweetness blend evenly through the whole glass.
Per serving
120kcal
Calories
4g
Protein
17g
Carbs
4g
Fat
16g
Sugar
Prep Time
5 min
Cook Time
3 min
Servings
1 people
Difficulty
easy
Follow step-by-step with voice guidance.
Brew the espresso and pour it into a heatproof glass while still hot.
Stir in the vanilla syrup until fully dissolved.
Let the sweetened espresso cool for a few minutes at room temperature.
Fill a tall glass with ice cubes.
Pour the cooled espresso over the ice.
Slowly pour the cold milk over the back of a spoon to layer it on top.
Stir gently before drinking, or leave the layers for presentation.
Dissolve the Syrup While Hot: Vanilla syrup mixes into hot espresso instantly, but stirred into cold milk it can stay grainy and settle at the bottom. Use Full Fat Milk for the Best Texture: Whole milk or oat milk both give a rounder, creamier mouthfeel than skim milk against the bold espresso. Cool the Espresso Before Pouring Over Ice: Pouring hot espresso directly onto ice melts it fast and waters down the drink, so let it cool slightly first.
A true Italian latte uses a much higher ratio of espresso to milk than most American coffee shop versions, which tend to be milkier and larger in size.
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