Iced Vanilla Almond Milk Latte
Making your own iced vanilla almond milk latte saves money and lets you control exactly how sweet it is. The combination of strong cold brew coffee, creamy almond milk, and a touch of vanilla creates a perfectly balanced drink that’s refreshing but still gives you a good caffeine kick.
I like that I can prep the cold brew ahead of time, so putting the drink together takes about 30 seconds. These are especially good on rushed summer mornings when you want something cool and caffeinated, but they’re also a nice afternoon pick-me-up when you’re working from home.
What you need for Iced Vanilla Almond Milk Latte
• Espresso or strong brewed coffee
• Unsweetened almond milk
• Vanilla syrup
• Ice cubes
How to make Iced Vanilla Almond Milk Latte
Here’s how I make this coffeehouse favorite at home – I’ve found getting the proportions and order right makes all the difference!
1. Start by filling a tall glass about 2/3 full with ice cubes. Using plenty of ice is key since your hot coffee will melt some right away.
2. Pour 2-3 tablespoons of vanilla syrup over the ice. I add it first so it mixes better with the hot coffee instead of sinking to the bottom.
3. Brew your coffee – if using espresso, pull 2 shots (about 2 oz total). For strong brewed coffee, use about 4-5 oz. I like to brew it a bit stronger than usual since the ice will dilute it.
4. Pour your hot coffee/espresso slowly over the ice and syrup. You’ll hear it crackle as it hits the ice – this quick-chill helps prevent bitterness.
5. Fill the rest of the glass with cold almond milk, leaving about 1/2 inch at the top. Pour it slowly down the side of the glass – this helps it layer nicely with the coffee.
6. Give it a quick stir, just enough to combine everything. The drink should be a creamy light brown color with a slight marbling effect.
Your latte is ready when it’s completely chilled (test by touching the outside of the glass) and you can see that gorgeous layered effect through the glass. Take a quick taste and adjust the sweetness if needed – you can always stir in a bit more vanilla syrup.
RECIPE NOTES & TIPS
• Use unsweetened almond milk – the vanilla syrup adds enough sweetness
• Store-bought vanilla syrup works fine, but avoid sugar-free versions (they separate)
• Dark roast coffee holds up better to ice than light roasts
• If your coffee’s bitter, try brewing at slightly lower temp (195°F instead of 205°F)
• For extra richness, use barista-style almond milk – it’s creamier
• No vanilla syrup? Mix 1/2 tsp vanilla extract with 2 tbsp simple syrup
SERVING SUGGESTIONS
• Make it dirty: Add an extra shot of espresso
• Turn it mocha: Stir in 1 tbsp chocolate syrup
• Make it festive: Top with coconut whip and cinnamon
• Sugar-free version: Use sugar-free vanilla syrup and adjust to taste
OCCASION ADAPTING
• Brunch gathering: Pre-brew coffee, keep chilled. Set up DIY station
• Work mornings: Brew double-strength coffee night before, refrigerate
• Summer parties: Make in pitcher (multiply recipe x4), serve within 2 hours
• Winter option: Skip ice, use hot almond milk for warm version
STORAGE & LEFTOVERS
• Best served fresh – ice melts quickly
• Can prep coffee ahead: Store in fridge up to 24 hours
• Don’t pre-mix with milk – will separate
• Leftover coffee? Make coffee ice cubes for next time
