Iced lattes are espresso poured over ice with cold milk — no steaming required. These guides cover everything from the classic iced latte to flavored variations (vanilla, caramel, hazelnut, lavender), plus iced matcha latte, iced chai, and other cold espresso drinks. Master the ratio, milk choice, and syrup-making at home.
A London Fog Latte is Earl Grey tea steeped strongly, sweetened with vanilla syrup, and finished with steamed milk and foam. It tastes like a tea-forward latte — floral, bergamot-bright, lightly sweet — with the creaminess of a café latte and about half the caffeine.
This is the drink to make when you want the ritual of a café latte without espresso. It’s been a Starbucks menu staple since 2012 and is one of the easiest tea lattes to replicate at home with better results than the café version.
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An iced caramel latte is 2 shots of espresso poured over ice, mixed with caramel syrup, and topped with cold milk. It takes 5 minutes, costs about $1, and is consistently better than the Starbucks version because you control the sweetness and coffee strength.
Here’s the exact recipe with ratios, the Starbucks copycat breakdown, and how to prevent it from tasting watery.
Iced Caramel Latte Recipe Ingredients (1 serving, 12–14 oz) 2 shots espresso (2 oz / 60ml) 6–8 oz cold whole milk or oat milk 2 tablespoons caramel syrup 1 cup ice cubes Optional: caramel sauce drizzle on top, pinch of sea salt Method Pull your espresso. Brew a double shot (2 oz). Let it cool for 1–2 minutes at room temperature — or pull it ahead of time and refrigerate. Pouring hot espresso directly onto ice melts it fast and dilutes your drink.
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An iced vanilla latte is 2 espresso shots poured over ice with vanilla syrup and cold milk. It’s the most popular flavored iced latte, and for good reason — vanilla complements espresso without overwhelming it, making a balanced, lightly sweet drink that works with any milk.
Here’s the exact recipe, a quick homemade vanilla syrup, and the Starbucks Vanilla Latte copycat breakdown.
Iced Vanilla Latte Recipe Ingredients (1 serving) 2 shots espresso (2 oz / 60ml) 6–8 oz cold whole milk, oat milk, or milk of choice 2 tablespoons vanilla syrup (about 30ml / 4 pumps Starbucks-style) 1 cup ice cubes Method Pull your espresso. Brew a double shot into a small cup. Let it sit 1–2 minutes to cool, or refrigerate ahead of time. Don’t pour hot espresso directly onto ice — it melts the ice too quickly and dilutes your drink.
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An iced latte is made with 2 shots of espresso (2 oz) poured over ice, then topped with 4–6 oz of cold milk. No foam, no steaming — just espresso and cold milk over ice. It’s one of the easiest espresso drinks to make at home and one of the most refreshing.
The key to a good iced latte is using properly extracted espresso and letting it cool briefly before adding it to ice, which prevents the ice from melting too fast and watering down your drink.
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