Best 20 Iced Latte Recipes

STARBUCKS ICED MOCHA LATTE- YUM

Steps:

• Brew your Dunkin Donuts espresso shot first.
• Fill a tall glass with ice - leave about 2" from the top of the glass.
• Now fill the glass with 1 cup of ice cold whole milk.
• Then pour in your tablespoons of half & half or heavy cream.
• Now ad your 2 ounces or Starbucks brewed espresso shot over the milk and gently stir it up.
• Now drizzle the 2 tablespoons of chocolate syrup inside the glass.
• Now top with Redi-whip heavy whipped cream & drizzle a little more syrup on the top and there you have it the perfect Starbucks iced mocha latte.

ICED COFFEE LATTE

Steps:

• In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice.

WHIPPED COFFEE ICED LATTE

Steps:

• Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
• Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

TURMERIC ICED COFFEE LATTE

Steps:

• Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
• Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

DREAMSICLE ICED TEA LATTE

Steps:

• Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
• Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

MATCHA GREEN TEA SMOOTHIE OR ICED LATTE

Steps:

• Mix 1/2 tsp green tea powder in 2 ounces of hot water in a bowl. Stir with a whisk until completely dissolved.
• Stir in 3 teaspoons of sugar or sugar substitute (can adjust to taste).
• Add in 4 ounces of milk and stir.
• (Optional) Add 1 teaspoon of vanilla syrup, such as Torani or DaVinci brands.
• Add ice cubes and blend in a blender until smooth.
• Enjoy!
• Note: You could also drink this as a Matcha Green Tea Iced Latte by just pouring the mixture over ice instead of blending.

ICED SKINNY HAZELNUT LATTE

Steps:

• Place 1 cup milk in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until hot. Stir in drink mix until dissolved. Add coffee creamer and remaining milk. Serve over ice.

ICED VANILLA SOY LATTE

Steps:

• Using a drip coffeemaker, brew coffee with water as directed by coffeemaker manufacturer.
• In medium bowl, stir together coffee and soymilk. Drizzle topping over insides of 2 large glasses.
• Fill glasses with ice cubes. Pour soymilk mixture over ice. Sweeten to taste with sugar.

ICED ALMOND MILK NUTELLA® LATTE

Steps:

• Combine hot espresso and chocolate-hazelnut spread in a large cup and stir until melted. Cover and refrigerate until chilled, at least 30 minutes.
• Add skim milk, almond milk creamer, and ice to the espresso mixture and mix.

ICED CHAI/ESPRESSO LATTE

Steps:

• Cut open the tea bags and place in the bottom of the filter cup for your espresso machine.
• Place the coffee on top of the tea leaves (straining the espresso over the chai gives it the strongest flavor).
• Brew the espresso and mix in the sugar while it is still hot.
• Pour into a 12 ounce glass and quickly stir in 4-5 ice cubes until the side of the glass feels chilled.
• Fill to the top with milk.

FRENCH VANILLA ICED LATTE MARTINI

Steps:

• Fill a cocktail shaker with ice. Pour espresso, soy milk, vodka, and coffee-flavored liqueur over ice; cover shaker and shake. Strain drink into 2 martini glasses.

ICED SOY LATTE

Steps:

• Place dry ingredients: instant coffee, artificial sweetener, and optional seasonings as desired in bottom of a glass.
• Add vanilla extract.
• Add hot water and stir.
• Add vanilla soy milk and stir.
• Add ice cubes if soy milk is not chilled enough.
• Top with whipped cream and sprinkle with cinnamon and cardamon for a more elegant presentation.

ICED CARAMEL LATTE POPS

Steps:

• Milk Layer: Whisk together milk, sweetened condensed milk, and vanilla in a large measuring cup with a spout until well combined. Pour into 6 (3-ounce) ice pop molds, dividing evenly. Freeze until firm but not frozen, about 2 hours. Insert sticks. Set a timer and check early. If they freeze all the way, your stick won't go in and your layers may separate.
• Coffee Layer: Whisk together coffee concentrate, milk, and sweetened condensed milk in a large measuring cup with a spout until well combined. Pour into molds over milk layer, dividing evenly. Freeze until firm but not frozen, about 2 hours.
• Caramel Layer: Spoon 1 tablespoon caramel sauce over coffee layer in each mold. Sprinkle each with 1 teaspoon espresso beans. Freeze until solid, at least 8 hours and up to 2 weeks.

ICED ALMOND LATTE

Steps:

• Fill coffee filter or basket of coffeemaker with 1 cup ground espresso beans. Add 1 1/2 cups water to coffeemaker and brew. Pour coffee into bowl. Repeat with 1 cup ground espresso beans and remaining 1 1/2 cups water to make total of 2 cups coffee. Mix in sugar, then milk and almond syrup. Refrigerate mixture until cold, at least 2 hours or overnight.
• Fill 6 glasses with ice. Divide coffee mixture among glasses. Top each with whipped cream. Sprinkle with remaining 1 teaspoon ground espresso beans.

ACAPULCO MOCHA ICED LATTE

Steps:

• Fill a 12-ounce glass with ice, add espresso and syrups and fill with cold milk.
• Stir to combine flavors and serve immediately.

ICED VANILLA SOY LATTE

Steps:

• Using a drip coffeemaker, brew coffee with water as directed by coffeemaker manufacturer.
• In medium bowl, stir together coffee and soymilk. Drizzle topping over insides of 2 large glasses.
• Fill glasses with ice cubes. Pour soymilk mixture over ice. Sweeten to taste with sugar.

SALTED ICED LATTE

Steps:

• Fill a cocktail shaker 2/3 full with ice, then add the espresso, milk, vanilla seeds and salt (reserve the scraped pod for another use). Shake until very cold and the latte is frothed, about 15 seconds. Strain over a glass filled with ice. Enjoy!

ICED PUMPKIN LATTE

Steps:

• Mix all ingredients until sugar is disolved.
• Pour over ice cubes and enjoy.

ICED COFFEE LATTE

Steps:

• Add boiling water to coffee.
• Whisk in condensed milk.
• Add cold water.
• Pour coffee into pitcher and add chocolate milk.
• Chill 1 hour.

ICED CARAMEL LATTE

Steps:

• 1. In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.
• 2. Add the caramel ice cream topping; stir well to combine.
• 3. Add the milk and water; stir until combined.
• 4. Add ice to the glass; and serve immediately.
• 5. Note: Not quite sure how much coffee granules to add when making this latte? I've experimented several times trying to decide what would be the right the amount to add. If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the latte sit for a while, and letting the ice cubes melt a bit into the coffee. I found the coffee didn't taste as strong, and I still could taste the caramel topping in it. And when I added less coffee granules, (the 3-1/2 teaspoons) I found I didn't have to let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong. I was able to enjoy the latte immediately. So the amount of instant coffee granules you decide to add, I'll leave that up to you!