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.