Note: I was sent a DREO BaristaMaker Milk Frother in order to write this Iced Latte recipe. Opinions are mine alone.
We had a little bit of a respite from the heat, but those August temperatures are back! So it’s the perfect time to test out DREO‘s BaristaMaker Milk Frother’s Cold Foam option; Iced Latte time!
This Iced Latte recipe includes a recipe for an espresso simple syrup to add some sweetness to the latte without taking away from the bold coffee flavor. You can make the espresso syrup ahead of time and store in your fridge until ready to use.
If you want to learn more about DREO’s BaristaMaker Milk Frother, check out my last post featuring this snazzy appliance: Ube Au Lait.
Ingredients:
Espresso Syrup:
- 1 tablespoon espresso powder
- 1 cup hot water
- 1 cup sugar
Iced Latte (makes one serving, multiply as needed):
- 8 oz milk of your choice (I used whole milk)
- ice
- 2 oz espresso
- 2 teaspoons espresso syrup
First, make your espresso syrup. Boil 1 cup water and stir in 1 tablespoon espresso powder.
Add to a small pot with 1 cup sugar and bring to a boil, stirring until the sugar dissolves completely in the espresso.
Lower the heat to a simmer and cook until the mixture reduces by half, about 15 minutes.
Remove from heat and let cool. Transfer to a jar with a screw top and refrigerate until ready to use.
When ready to make your iced latte, thoroughly shake your milk or milk alternative. Pour the milk of your choice, dairy or plant-based, into the BaristaMaker fitted with the disc tip. Choose the appropriate milk setting (you have 6 options: milk, half and half, almond, oat, soy, or coconut) on the BaristaMaker and choose “Cold Thick Foam.”
While the BaristaMaker froths, add ice to a pint glass.
Pour the espresso over the ice (you can brew it right over the ice if you have an espresso maker – paid link – at home.)
Add in 2 teaspoons of your espresso syrup.
When the milk is done frothing, pour into your prepared pint glass.
Stir to combine.
I love the perfect balance of bold coffee flavor and smooth cold thick foam with the subtle sweetness thanks to the espresso syrup.
You can really make this recipe your own with different milk or milk alternatives as well as switching up the simple syrup: try with a vanilla simple syrup or a caramel syrup!
The real star of this recipe is the beautiful cold foam made with DREO’s BaristaMaker Milk Frother! The BaristaMaker makes this recipe oh so simple to make, who needs to go to a coffee shop to get an iced latte?
Iced Latte
Ingredients
Espresso Syrup:
- 1 tablespoon espresso powder
- 1 cup hot water
- 1 cup sugar
Iced Latte (makes one serving, multiply as needed):
- 8 oz milk of your choice
- ice
- 2 oz espresso
- 2 teaspoons espresso syrup
Instructions
- First, make your espresso syrup. Boil 1 cup water and stir in 1 tablespoon espresso powder.
- Add to a small pot with 1 cup sugar and bring to a boil, stirring until the sugar dissolves completely in the espresso.
- Lower the heat to a simmer and cook until the mixture reduces by half, about 15 minutes.
- Remove from heat and let cool. Transfer to a jar with a screw top and refrigerate until ready to use.
- When ready to make your iced latte, thoroughly shake your milk or milk alternative.
- Pour the milk of your choice, dairy or plant-based, into the BaristaMaker fitted with the disc tip.
- Choose the appropriate milk setting (you have 6 options: milk, half and half, almond, oat, soy, or coconut) on the BaristaMaker and choose “Cold Thick Foam.”
- While the BaristaMaker froths, add ice to a pint glass.
- Pour the espresso over the ice (you can brew it right over the ice if you have an espresso maker at home.)
- Add in 2 teaspoons of your espresso syrup.
- When the milk is done frothing, pour into your prepared pint glass.
- Stir to combine.
