13 MUST-KNOW Iced Coffee Recipes

Ingredients

• 36-40 ml Espresso (double shot) (Extracted using espresso machine; base for all drinks except cold brew)
• 100 g Ice (Standard ice weight per drink; adjust for smaller cups)
• 200 ml Low‑Fat Milk (Used in classic iced latte, iced vanilla latte, iced caramel latte, iced Spanish latte; any milk type works)
• 170 ml Milk (Used in iced cappuccino (less milk for more foam))
• 180 ml Milk (Used in iced caramel macchiato, iced mocha latte, iced matcha latte, iced pistachio)
• 30 ml Vanilla Syrup (Three pumps (≈30 ml) for iced vanilla latte and iced caramel macchiato)
• 30 ml Caramel Syrup (Three pumps (≈30 ml) for iced caramel latte and iced caramel macchiato)
• 25 g Chocolate Powder (Mixed with espresso for iced mocha latte)
• 15 ml Chocolate Syrup (Optional drizzle for iced mocha latte)
• 50 g Pistachio Sauce (Used for iced pistachio latte)
• 50 g Condensed Milk (Sweetener for iced Spanish latte)
• 5 g Matcha Powder (For iced matcha latte; whisk with hot water)
• 50 ml Hot Water (For dissolving matcha powder (≈80 °C))
• 20 ml Rose Water (Flavor base for iced rose latte)
• 3 drops Pink Rose Food Coloring (Adds visual pink hue to rose latte)
• 240 ml Cold Brew Concentrate (Prepared by steeping coffee grounds 12‑24 h; used for cold brew drink)
• 240 ml Espresso Tonic (Tonic Water) (Carbonated tonic water for espresso tonic)

Instructions

1. Classic Iced Latte

   Add 100 g ice to a 12 oz cup, pour 200 ml low‑fat milk, then top with a double shot of espresso (36‑40 ml). Stir gently.

   Time: PT2M

2. Iced Americano

   Place 100 g ice in the cup, add 200 ml room‑temperature water, then pour a double shot of espresso over the water.

   Time: PT2M

3. Iced Cappuccino

   Add 100 g ice, pour 170 ml milk, then top with a double shot of espresso. Steam/froth the milk to create foam and spoon the foam on top.

   Time: PT3M

4. Iced Caramel Macchiato

   Drizzle caramel sauce on the glass, add 30 ml vanilla syrup, pour 180 ml milk, then 70 g ice. Add a double shot of espresso and finish with a thin layer of foam; drizzle more caramel on the foam.

   Time: PT3M

5. Iced Mocha Latte

   Mix 25 g chocolate powder with the double shot of espresso until smooth. Add chocolate syrup on the side, then place 100 g ice in the cup, pour 180 ml milk, and finally add the chocolate‑espresso mixture. Stir gently.

   Time: PT3M

6. Iced Vanilla Latte

   Add 100 g ice, pour 200 ml milk, add 30 ml vanilla syrup, then top with a double shot of espresso. Stir.

   Time: PT2M

7. Iced Caramel Latte

   Add 100 g ice, pour 200 ml milk, add 30 ml caramel syrup, then top with a double shot of espresso. Stir.

   Time: PT2M

8. Iced Matcha Latte

   Whisk 5 g matcha powder with 50 ml hot water (≈80 °C) until frothy. In a cup, add 100 g ice, pour 200 ml milk, then slowly pour the matcha mixture on top.

   Time: PT4M

   Temperature: 80°C

9. Iced Spanish Latte

   Add 50 g sweetened condensed milk to the cup, then pour a double shot of hot espresso to dissolve it. Add 100 g ice, pour 200 ml milk, and stir to combine.

   Time: PT3M

10. Cold Brew Iced Coffee

    Add 100 g ice to a cup, pour 240 ml cold brew concentrate over the ice. Optional: add milk or sweetener.

    Time: PT1M

11. Iced Pistachio Latte

    Add 50 g pistachio sauce to a cup, pour 180 ml milk and stir until fully dissolved. Add 100 g ice, then top with a double shot of espresso.

    Time: PT3M

12. Espresso Tonic

    Add 100 g ice, pour 240 ml tonic water, then top with a double shot of espresso. Stir lightly.

    Time: PT2M

13. Iced Rose Latte

    In a shaker, combine 20 ml rose water, 3 drops pink rose food coloring, and 180 ml milk; shake until uniform. Add 100 g ice to a cup, pour the rose‑milk mixture, then top with a double shot of espresso. Garnish with edible rose petals if desired.

    Time: PT4M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g