Vegan Iced Latte

Total time5 min

Prep time5 min

Cook time0 min

Bold espresso shots meet a tall glass of ice for a coffeehouse-style pick-me-up you can make at home in minutes. The layering trick here matters: pour cold milk over ice first, then let the espresso cascade slowly on top, and you get that gorgeous ombré effect before stirring it all together. A touch of simple syrup rounds out the bitterness if you like your iced coffee on the sweeter side. It's a quick, no-fuss recipe built for hot afternoons or an easy morning boost, and it fits neatly into a vegan routine. Just give it one good stir before that first sip and enjoy it immediately while it's cold and fresh.

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Ingredients

1 serving

2 shots (2 oz) espresso
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1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup ice cubes
1–2 tsp simple syrup (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Brew 2 shots of espresso using an espresso machine or stovetop moka pot and let them cool for 1–2 minutes until no longer steaming.
2
Fill a tall glass with the ice cubes.

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