Let me start by saying that I use the word, “recipe” very lightly here. Since my latte has just four ingredients, it feels silly to call it a recipe, but here we are! Every time I share myself making or enjoying an iced latte on my Instagram stories, I get questions about my espresso machine, how I make it, what I use, and more. Since warm weather is upon us, which is the perfect time to enjoy an iced drink, I thought there isn’t a better time to share how I like to make my lattes at home.
I’ve had a couple different espresso machines in the last few years and have found that I’m a “less is more” kind of girl with them. A year or so ago, we simplified to this little espresso machine and I love it! It takes up a small footprint on the counter and does exactly what we need – brews espresso. Mike enjoys a shot of espresso every morning and I regularly make lattes, so we get a ton of use out of our Nespresso Essenza Mini. We like the espresso pods from Nespresso, Peet’s, and Starbucks. We aren’t very picky about flavors, so will usually just purchase a variety pack from any of those brands. For my decaf lattes, I just buy decaf pods!
Homemade Iced Latte:
- shot of espresso (I do a single shot)
- milk, to taste (I do about 6 oz. or so of 2% milk)
- whipped cream or sweet foam topping (found at my local grocery store), optional
- Brew a shot of espresso into the cup.
(If wanting to add a dash of sugar, I would put the sugar in the cup before brewing the espresso into it)
- Add in ice – I like a lot of ice, so I fill about 2/3 of the cup full.
- Pour in milk and stir.
- Top with whipped cream or sweet foam topping and enjoy!
It’s as simple as that! When I add the sweet foam topping, I opt to go without a straw, so that I can get all that sweet foam goodness in every sip. It’s a great little afternoon pick-me-up, especially on a warm day!
(Initial Cheeseboard and Rise & Shine Canister both old from Anthropologie)