So, Iced Coffee Weather, Right?
Okay, look. Summer is upon us (or maybe just a random warm patch, who knows with the weather these days?) and sometimes, a hot cuppa just ain’t gonna cut it. I don’t know about you, but my brain immediately goes to ‘iced latte’. The problem? Going out to get one *every time* is not only expensive, it’s a faff, isn’t it? Especially if you’re in your PJs. So, I started messing around with making my own at home. Took a few tries, honestly. My first attempts were watery disasters, like brown sad water. But I cracked it, and now this homemade Refreshing iced latte is my go-to.
Why This Works For Me (And Probably You Too)
I make this when I’m feeling a bit fancy but utterly lazy (a common state, if I’m honest). My wallet definitely goes crazy for this because, wow, have you seen the price of coffee shop drinks lately?! Plus, you can totally control the sweetness here. Not like those syrupy bombs you sometimes get form places. It’s also ridiculously quick once you have the coffee ready. Like, minutes. Serious game changer when you just need that caffeine hit ASAP. (And yes, I have definitely spilled milk doing this in a rush, but hey, that’s life.)
Okay, What You’ll Need (Stuff I Use)
You don’t need loads of specialist kit, promise.
* **Strong Coffee:** This is KEY. Needs to be stronger than your usual hot brew because the ice will dilute it. I usually just make a double shot of espresso or use very strong filter coffee. About 60-80ml per serving is a good starting point. Make it ahead and let it chill! (Seriously, this step is crucial). I sometimes use cold brew concentrate if I’ve been organised and made some – it’s super smooth.
* **Ice:** Plenty of it. Crushed ice is great if you have it, but cubes are fine too. My ice maker is my best friend form June to September, no joke.
* **Milk:** About 150-200ml per serving. Any kind! Dairy milk (whole milk is lovely and creamy), oat milk (my personal favourite, adds a nice flavour), almond milk, soy… whatever you fancy. See what you have in the fridge. Here’s a good breakdown of different milks for coffee if you’re curious.
* **Sweetener (Optional, obvs):** Simple syrup works best as it dissolves easily in cold liquid. Just equal parts sugar and hot water, stir till dissolved, let cool. Honey, maple syrup, or even just regular sugar stirred really well can work too, but syrup is smoother. Start with a teaspoon or two.
* **Optional Extras:** A splash of vanilla extract? A pump of caramel syrup? Get creative!
Let’s Make This Thing (The Simple Steps)
It’s honestly easier than making toast sometimes.
- **Get Your Coffee Ready:** Make your strong coffee. The important bit? LET IT COOL COMPLETELY. You can brew it and stick it in the fridge for an hour or two, or even make it the night before. Hot coffee + ice = instant watery mess. Trust me on this.
- **Sweeten Up (If You Want):** In the glass you’re going to drink form, add your cooled coffee and your chosen sweetener. Give it a really good stir until the sweetener is dissolved. This is where I usually sneak a taste just of the coffee base.
- **Add the Ice:** Fill your glass almost to the top with ice. Loads of ice!
- **Pour in the Milk:** Slowly pour the cold milk over the ice. You’ll get those lovely layers, which is super satisfying. Don’t worry if it looks a bit weird at this stage – it always does just before you stir it up.
- **Stir and Enjoy!** Give it a gentle stir with a straw or spoon to combine everything. Sip and sigh with relief. Ahhh, sorted.
Notes From My Kitchen (Things I’ve Learned)
* **Cooling is Everything:** Seriously, I know I said it, but it bears repeating. Hot coffee melts ice too fast and ruins the texture.
* **Strong Coffee is Key:** If your coffee is weak, your latte will be weak and bland. Think espresso strength, even if you’re just using a filter machine or a Moka pot. Here’s a helpful guide on brewing stronger filter coffee.
* **Simple Syrup is Your Friend:** Takes 5 minutes to make a batch and keeps in the fridge for ages. Makes a huge difference in dissolving into a cold drink smoothly.
* **The Ice Matters:** More ice seems counterintuitive, but it keeps the drink colder longer and actually *slows* down the dilution once the drink is properly chilled.
Variations I’ve Tried (And One Fail)
* **Vanilla Iced Latte:** Add about 1/2 tsp of vanilla extract with the sweetener. Delicious!* **Caramel or Hazelnut:** Use a flavoured syrup instead of simple syrup. Dead easy.* **Blended Iced Latte:** I tried putting everything (minus the ice) into a blender with less milk and blending it with some ice… it was okay, but got too frothy and melted super fast. Stick to pouring over ice, trust me.
Equipment (What Helps, But Not Always Needed)
Honestly, a glass and a spoon work fine. But, if you have a cocktail shaker or even just a jar with a lid, you can shake the coffee, sweetener, and a little milk together with some ice *before* adding the rest of the milk and ice. This makes it extra frothy and cold. But yeah, not essential. Use whatcha got.
Storage Situation
Okay, so technically, you *could* make a batch of the sweetened coffee base and keep it in the fridge for a few days. Then just pour it over ice and milk when you want one. But honestly, in my house, this homemade Refreshing iced latte never lasts more than about ten minutes once it’s made. It’s usually downed instantly!
Serving Suggestions (How I Like It)
Always, always with a reusable straw. It just feels right. Sometimes, if I’m feeling indulgent, I’ll add a dollop of whipped cream on top, but usually, I just drink it as is. It’s perfect on its own.
Pro Tips (Lessons Learned The Hard Way)
I once tried rushing this step – pouring the milk and coffee over ice *before* stirring the sweetener into the coffee – and regretted it because the sugar just sat at the bottom. Stir the sweetener into the liquid coffee *first*! Also, don’t use hot coffee directly on the ice; you will end up with a weak, rapidly melting catastrophe. Patience is a virtue, especially when cold coffee is on the line. Check out CoffeeGeek for some serious deep dives if you want to get really nerdy about brewing methods.
FAQs (Stuff People Ask Me)
* **Can I use instant coffee?** Uhh, you could… but it really won’t taste as good. Instant coffee is made for speed, not flavour magic in a cold drink, I reckon. Stick to brewed coffee if you can!* **How strong should the coffee be?** Think espresso! If you’re using filter, use more grounds than usual. It needs to stand up to the ice and milk.* **What if I don’t have simple syrup?** Just use regular sugar or honey, but stir it *really, really* well into the warm coffee base before cooling. It takes more effort to dissolve in cold liquid, that’s all.* **Can I use leftover coffee?** Yes! PERFECT use for it, as long as it wasn’t made like, three days ago. Just make sure it’s cooled.
Anyway, give it a whirl! It’s honestly such a simple way to get your caffeine fix and feel like you’re having a little treat without the coffee shop price tag. Hope you love it as much as I do!
Ingredients
- 1-2 shots (approx. 60ml) brewed espresso or strong coffee, cooled
- 240ml (1 cup) milk (dairy or non-dairy)
- 1-2 tablespoons simple syrup or sweetener of choice (optional)
- Ice cubes
Instructions
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1Brew your espresso or strong coffee and let it cool slightly. You can brew it directly over ice if preferred.
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2Fill a tall glass with ice cubes.
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3Pour the cooled espresso or coffee over the ice.
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4Add the milk to the glass.
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5If using, add simple syrup or your preferred sweetener.
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6Stir gently to combine all ingredients.
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7Serve immediately and enjoy your refreshing homemade iced latte!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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