Iced coffee is good, but an iced full-bodied espresso with some milk? Divine. After years of trying different proportions, here is our favorite way to make the perfect Iced Latte.
First, you need full-body coffee beans in a medium-dark or dark roast. These roasts have nutty and caramel-y cupping notes with less acidity that compliment milk and ice deliciously. We would recommend our full-bodied Antigua dark roast for iced espresso-based drinks. In contrast, our medium roast Huehuetenango, with its smooth fruity notes make an exquisite Americano, Machiatto or a brewed coffee, but do not work as well for an iced latte.
Here is our perfect iced latte recipe:
2 shots of espresso (2 ounces)
6 ounces of milk (coconut, almond or oat milk are our favorite options with espresso)
1 tablespoon of sugar in the raw OR if you are feeling fancy, a tablespoon of toffee nut syrup
Directions:
Pull a doubleshot of espresso
Add the sugar to the espresso
Pour the espresso-sugar mixture into your cold milk to temper it
Pour it over an ice-filled glass and enjoy!
