Iced Latte

Ingredients

• 2 ounces espresso – freshly brewed, hot
• 1.5 teaspoons granulated sugar – or to taste, stirred into hot espresso
• 1.5 cups ice cubes
• 1 cup cold whole milk

Instructions

1. Brew 2 ounces of espresso using an espresso machine or stovetop moka pot, aiming for a strong, concentrated shot.
2. Immediately stir the granulated sugar into the hot espresso until fully dissolved, then set aside for 2–3 minutes to cool slightly so it does not melt all the ice.
3. Fill a tall glass with the ice cubes, leaving a little room at the top so the liquid does not overflow.
4. Pour the sweetened espresso evenly over the ice, allowing it to chill and dilute slightly for 15–30 seconds.
5. Slowly pour the cold whole milk over the iced espresso, letting the layers mix naturally, then stir gently to combine until the color is uniform.
6. Taste the iced latte and adjust with a little more milk for a softer flavor or a splash of additional espresso for more intensity, then serve immediately while very cold.