21 Best Iced Latte Recipes That Are Refreshing And Delicious

Iced lattes are the ultimate cool-down drink, whether it’s summer or you just need a refreshing pick-me-up.

Each of these 21 recipes combines espresso or strong coffee with milk (dairy or non-dairy) and fun flavor add-ins.

We’ll cover everything from the Classic Iced Latte to seasonal and themed twists. Grab your favorite glass and let’s dive in!

1. Classic Iced Latte

A classic iced latte is simply espresso poured over ice and topped with cold milk. It’s smooth, creamy, and just the right pick-me-up on a hot day.

• Ingredients:
  • 2 shots (about 2 fl oz or 60 ml) espresso (or very strong brewed coffee)
  • 1 cup (8 fl oz or 240 ml) cold milk (any kind)
  • Ice cubes
• Instructions:
  1. Brew two shots of espresso (about 2 oz total).
  2. Fill a tall glass with ice. Pour the hot espresso over the ice.
  3. Add 8 oz (240 ml) of cold milk and stir well. Enjoy immediately.

Simple and classic! You can swap in almond, oat, or soy milk if you like.

2. Iced Vanilla Latte

This creamy latte uses vanilla syrup for a sweet, aromatic twist. It’s like summer vanilla ice cream in a cup!

• Ingredients:
  • 2 shots (2 fl oz) espresso or strong coffee
  • 2 tablespoons vanilla syrup (or 1 tsp vanilla extract + 1 tbsp sugar)
  • ½ cup (4 fl oz) cold milk
  • Ice cubes
• Instructions:
  1. Brew espresso or very strong coffee. Pour it into a glass.
  2. Stir in the vanilla syrup until dissolved.
  3. Fill the glass with ice, then pour in the cold milk and stir.

This latte tastes like a chilled vanilla coffee milkshake. A splash of almond extract can boost the vanilla flavor, if you have it.

3. Iced Caramel Latte

A sweet and buttery caramel latte that feels indulgent. Top with whipped cream and extra caramel drizzle if you’re feeling fancy.

• Ingredients:
  • 2 shots (2 fl oz) espresso
  • 4 teaspoons caramel sauce (plus extra for drizzling)
  • 8 fl oz milk
  • Ice cubes
• Instructions:
  1. Fill a glass with ice. Froth or shake together the milk and caramel sauce until well mixed.
  2. Pour the caramel-milk mixture over the ice.
  3. Add the espresso on top and stir gently to combine. Optionally, top with whipped cream and a drizzle of caramel.

The caramel sauce sweetens and flavors the latte beautifully. A pinch of sea salt on top turns this into a Salted Caramel Iced Latte (see recipe #20).

4. Iced Mocha Latte

Chocolate and coffee are a classic pair. This iced mocha latte mixes cocoa or chocolate syrup right into the espresso.

• Ingredients:
  • 2 shots of espresso (2 fl oz)
  • 2 tablespoons chocolate syrup or unsweetened cocoa powder + 1 tsp sugar
  • 4–6 fl oz cold milk (to taste)
  • Ice cubes
  • Whipped cream and chocolate shavings (optional garnish)
• Instructions:
  1. Brew espresso and pour it into a glass. Stir in the chocolate syrup.
  2. Add 4–6 oz of cold milk and stir.
  3. Fill the rest of the glass with ice, then give it one more stir. Top with whipped cream and a sprinkle of cocoa if you like.

The result is a rich, chocolatey iced latte. If you don’t have chocolate syrup, dissolve a teaspoon of cocoa and a little sugar in hot water first.

5. Iced Pistachio Latte

Nutty, sweet, and green! This latte gets flavor from pistachio syrup. It’s a fun, slightly unexpected treat.

• Ingredients (makes 2 servings):
  • 4 cups very strong brewed coffee (chilled) or 2 shots espresso, cooled
  • 1 cup milk or cream
  • ¼ cup pistachio syrup (like Torani Pistachio or a homemade simple syrup infused with pistachio flavor)
  • Ice cubes
• Instructions:
  1. Chill your coffee or brew espresso and let it cool. In a pitcher, mix the coffee with 1 cup of milk and ¼ cup of pistachio syrup.
  2. Fill glasses with ice and divide the mixture between them, pouring it over the ice.
  3. Stir and serve. Garnish with chopped pistachios if you’re feeling fancy.

The pistachio syrup adds a sweet nuttiness and green tint. You can make your own syrup by boiling equal parts sugar and water with a handful of chopped pistachios and then straining.

6. Iced Lavender Latte

A floral latte that’s like a cafe in Provence. Lavender syrup adds a fragrant twist.

• Ingredients:
  • 2 shots (2 fl oz) espresso or 3 oz cold brew
  • 1–3 tablespoons lavender simple syrup (start small, adjust to taste)
  • 8–12 fl oz cold milk
  • Ice cubes
• Instructions:
  1. Brew 2 shots of espresso. In a tall glass, combine the espresso and lavender syrup and stir.
  2. Add plenty of ice and then pour the cold milk on top.
  3. Stir to blend. The lavender has a strong flavor, so 1 Tbsp is enough to start – add more if you want it sweeter.

Lavender and vanilla are great together; you could add a drop of vanilla extract if you like.

7. Iced Matcha Latte

A green tea spin on the latte! Matcha gives this a caffeine kick without coffee.

• Ingredients:
  • 2 teaspoons matcha green tea powder
  • 1–2 tablespoons hot water
  • 1 cup (8 fl oz) cold milk (any kind)
  • Ice cubes
  • Sweetener (optional)
• Instructions:
  1. In a small bowl, whisk the matcha powder with 1–2 Tbsp hot water until smooth (no lumps).
  2. Stir in 1 cup cold water or strong cold brew (this step makes it cold; if using only hot coffee, skip it).
  3. Fill a glass with ice and add the milk, then pour the matcha mixture over top. Stir well. Sweeten with honey or syrup if needed.

The vivid green latte is creamy and earthy. If you prefer, blend it in a blender for extra froth.

8. Iced Chai Latte

Spiced chai tea makes a cozy, caffeine-light latte. Think pumpkin pie spices without the pumpkin.

• Ingredients:
  • 4 chai tea bags (or 4 tsp loose chai)
  • 1 quart of water (for steeping)
  • 1/4 cup honey or simple syrup (to sweeten)
  • Cold milk to top (dairy or plant-based)
  • Ice cubes
• Instructions:
  1. Steep the 4 chai tea bags in 1 quart of water. You can do this cold overnight or with hot water for a few minutes. Strain out the tea bags to get the chai concentrate.
  2. In a glass, place 1–3 teaspoons of honey (or other sweet syrup). Add ice, pour in the chai tea to about ¾ full, then top with milk.
  3. Stir to mix the honey and milk into the chai. Adjust sweetness to taste.

9. Iced Pumpkin Spice Latte

Autumn in a glass! Pumpkin puree and spices turn a latte into a fall treat.

• Ingredients:
  • 1 cup milk (dairy or non-dairy)
  • 3 tablespoons pumpkin puree
  • ½ teaspoon pumpkin spice mix
  • 1½ tablespoons maple syrup (or other sweetener)
  • 1–2 shots of espresso (optional)
  • Ice cubes
• Instructions:
  1. In a blender, combine 3 Tbsp pumpkin puree, ½ tsp pumpkin pie spice, 1½ Tbsp maple syrup, and 1½ cups milk. Blend until smooth. (If you want caffeine, add 1–2 shots of espresso or strong coffee to the blender.)
  2. Pour the mixture over ice in a tall glass.
  3. Optionally top with whipped cream, a cinnamon stick, and a dusting of pumpkin spice.

This frothy latte tastes like a slice of pumpkin pie in your cup. The recipe above is adapted from a vegan pumpkin spice latte.

10. Iced Gingerbread Latte

All the warm spices of gingerbread cookies with coffee. Great for winter holidays!

• Ingredients:
  • 2 shots of espresso or ½ cup of strong coffee
  • 1 cup milk (dairy or oat milk works well)
  • 1–2 tablespoons gingerbread syrup (see below)
  • Ice cubes
  • Whipped cream and cinnamon for topping (optional)
• Instructions:
  1. First, make a gingerbread syrup: simmer 1 cup sugar, 1 cup water, 2 Tbsp molasses, 1 tsp ginger, ½ tsp cinnamon, and a pinch of cloves until sugar dissolves. Strain and let cool.
  2. Brew espresso. In a glass, pour the espresso over ice, stir in 1–2 Tbsp of the syrup, then add the milk.
  3. Stir well and top with whipped cream and a sprinkle of cinnamon.

This latte is spiced and sweet – just like holiday gingerbread. The key is the gingerbread syrup and a shake of cinnamon.

11. Iced Coconut Latte

A tropical twist with coconut flavor in milk and syrup. It’s dairy-free and feels like a mini-vacation.

• Ingredients:
  • 4 oz (½ cup) canned light coconut milk (or any coconut-based milk)
  • 4 teaspoons sweetened condensed coconut milk (or regular condensed milk)
  • ¼ teaspoon coconut extract (or a splash of coconut rum!)
  • ¼ teaspoon vanilla extract
  • Dash of cinnamon (optional)
  • 4 oz espresso or strong coffee
  • Ice cubes
  • Garnish: coconut flakes, cinnamon
• Instructions:
  1. Warm or froth together ½ cup coconut milk, 4 tsp sweetened condensed coconut milk, ¼ tsp coconut extract, ⅛ tsp vanilla, and a dash of cinnamon. (For iced, you can blend this mixture cold to froth it instead.)
  2. Brew espresso and pour it over the milk mixture in a glass.
  3. Add ice and gently stir. Garnish with coconut flakes or whipped cream if you like.

This creamy coconut latte is inspired by Thai iced coffee ideas. For an iced version, one approach is to blend the coconut milk mixture first, then pour in the espresso and ice.

12. Iced Hazelnut Latte

Nutty, toasty hazelnut flavor makes a latte cozy and sweet. Think Nutella in coffee form.

• Ingredients:
  • 2 shots of espresso (2 fl oz)
  • ½–1 cup milk (dairy or oat milk)
  • ¼ teaspoon hazelnut extract
  • 1–3 teaspoons hazelnut syrup or sweetener (maple, agave, or homemade)
  • Ice cubes
• Instructions:
  1. Pour the milk into a glass. Stir in the hazelnut extract and 1–3 tsp of hazelnut syrup (to taste).
  2. Brew espresso and pour it into the glass with the milk.
  3. Add ice cubes to fill the glass, then stir. Taste and add more syrup or extract if needed.

This latte tastes like a liquid Ferrero Rocher! A quarter teaspoon of hazelnut extract goes a long way. We based this on a recipe that added hazelnut extract and syrup to oat milk, then combined with espresso over ice.

13. Iced Maple Latte

Sweet and woody maple syrup gives this latte a warm, autumnal note.

• Ingredients:
  • 2 shots of espresso (2 fl oz)
  • 8 fl oz milk of choice (almond, oat, dairy, etc.)
  • 1 tablespoon pure maple syrup
  • Ice cubes
• Instructions:
  1. Fill a glass with ice. Pour in the milk almost to the top.
  2. Stir in 1 Tbsp maple syrup.
  3. Brew espresso and pour it over the milk. Stir well and enjoy.

This latte tastes like a drizzle of maple on your pancake, but in coffee form. You can sprinkle a little cinnamon on top for a Maple Cinnamon Latte.

The method above adds the maple into cold milk and tops it with espresso.

14. Iced Cinnamon Dolce Latte

Think Starbucks’ Cinnamon Dolce Latte. A cozy spice blend with brown sugar.

• Ingredients:
  • 2 shots of espresso (2 fl oz) or ½ cup of strong coffee
  • 1–2 tablespoons cinnamon dolce syrup (brown sugar + cinnamon syrup)
  • 8 fl oz milk (dairy or plant)
  • Ice cubes
• Instructions:
  1. Make a cinnamon syrup by simmering a little brown sugar with water and cinnamon until dissolved. Cool it.
  2. Pour 1–2 Tbsp cinnamon syrup into a glass, add ice, then pour in the milk.
  3. Brew coffee/espresso and add it to the glass, on top of the milk. Stir to combine and add whipped cream if desired.

This latte is like pumpkin spice’s cousin. This recipe fills the glass with ice, adds syrup to the bottom, then layers milk and coffee.

15. Iced Horchata Latte

A blend of Mexican horchata (rice & cinnamon drink) with coffee. Creamy and spiced, without much caffeine.

• Ingredients:
  • 1 part Mexican-style horchata (rice milk with cinnamon, vanilla, and sweetener)
  • 1 part cold brew coffee or espresso (or strong brewed coffee)
  • Ice cubes
• Instructions:
  1. Prepare horchata: whisk 32 fl oz rice milk (or vanilla almond milk) with 1 Tbsp agave syrup and 1 tsp ground cinnamon. (This makes a cinnamon-sweetened milk.)
  2. In a glass filled with ice, pour half horchata and half cold coffee.
  3. Stir and taste. Adjust the sweetness or cinnamon if needed. Enjoy this creamy, slightly spicy drink.

16. Iced Honey Cinnamon Latte

Warm honey and cinnamon combined into a syrup make this latte extra comforting.

• Ingredients:
  • 2 shots of espresso (2 fl oz) or ½ cup of strong coffee
  • 1–2 tablespoons honey-cinnamon syrup (recipe below)
  • ½ cup milk
  • Ice cubes
• Instructions:
  1. Make a honey-cinnamon syrup by boiling ½ cup water, ¼ cup honey, and 2 tsp ground cinnamon until the honey dissolves. Cool it.
  2. In a glass, add 1–2 Tbsp of the cooled syrup and the espresso. Stir to combine.
  3. Fill the glass with ice and top with ½ cup milk. Stir gently.

This drink tastes like a honey-sweetened chai latte with coffee. The recipe above adds the espresso and syrup first, then ice and milk.

17. Iced Brown Sugar Latte (Shaken Espresso)

A Starbucks favorite: espresso shaken with brown-sugar syrup and topped with cold oat milk.

• Ingredients (for 1 latte):
  • 2 shots of espresso (2 fl oz)
  • 3 tablespoons brown sugar syrup (with a dash of cinnamon and vanilla)
  • Ice cubes
  • Milk of choice (oat milk recommended)
• Instructions:
  1. Make brown sugar syrup by simmering brown sugar, a pinch of cinnamon, vanilla extract, and water. Cool it.
  2. In a shaker or jar, combine the hot espresso, 3 Tbsp brown sugar syrup, and a handful of ice. Shake vigorously 1–2 minutes until frothy.
  3. Fill a glass half full with ice. Strain or pour the shaken espresso over the ice. Top with milk to fill the glass and stir.

18. Iced Turmeric (“Golden Milk”) Latte

An anti-inflammatory latte spiced with turmeric and ginger. Non-caffeinated but wonderfully refreshing.

• Ingredients:
  • 1½ cups milk (dairy or plant)
  • 1 tablespoon maple syrup (or to taste)
  • ½ teaspoon ground turmeric
  • Pinch of ground ginger and cinnamon (for warmth)
  • Pinch of black pepper (helps absorb the turmeric; you won’t taste it)
  • ¼ teaspoon vanilla extract (optional)
  • Ice cubes
• Instructions:
  1. In a blender or bowl, whisk together ½ cup of the milk, the maple syrup, turmeric, ginger, cinnamon, pepper, and vanilla until smooth.
  2. Fill a glass with ice and pour the remaining 1 cup of milk over it.
  3. Pour the turmeric mixture on top and stir to combine. Adjust sweetness as needed.

This golden latte is bright and spicy. It’s normally caffeine-free, so perfect as a calming drink.

19. Iced Peppermint Mocha Latte

Chocolate and mint team up for a festive latte. Perfect for winter or any time you want candy-cane vibes.

• Ingredients:
  • 2 shots of espresso (2 fl oz)
  • 2 tablespoons chocolate syrup
  • 2 teaspoons peppermint syrup (or ¼ tsp peppermint extract + 1 tsp sugar)
  • 8 fl oz milk (any kind)
  • Ice cubes
  • Whipped cream (optional garnish)
• Instructions:
  1. Place a spoonful of chocolate syrup and peppermint syrup in a glass.
  2. Brew espresso directly over the syrups so they blend (hot espresso helps melt the chocolate).
  3. Pour this mint-chocolate espresso mixture over ice. Top with milk and stir. Add whipped cream and a drizzle of chocolate if you like.

20. Iced Salted Caramel Latte

Just like the Iced Caramel Latte above, but with a pinch of sea salt for that sweet-salty magic.

• Ingredients:
  • Same as Iced Caramel Latte (recipe #3) + pinch of sea salt
• Instructions:
  1. Make an Iced Caramel Latte as in recipe #3. As you froth the milk with caramel, stir in a small pinch of sea salt.
  2. Proceed with the same steps: pour caramel-milk over ice, add espresso, and stir.
  3. Garnish with whipped cream and a light sprinkle of flaky salt on top.

This is our twist on recipe #3. The pinch of salt makes the caramel flavor pop even more. Enjoy the best of both sweet and savory!

21. Iced Almond Latte

A nutty variation using almond extract or syrup. Think Amaretto flavor without the booze.

• Ingredients:
  • 2 shots of espresso (2 fl oz)
  • ½ cup cold milk (dairy or almond milk)
  • ¼ tsp almond extract (or 1–2 Tbsp almond syrup/orgeat)
  • Sugar or honey to taste (if using just extract)
  • Ice cubes
• Instructions:
  1. In a glass, mix the milk with almond extract and a sweetener (if using).
  2. Fill the glass with ice. Brew espresso and pour it into the glass.
  3. Stir well. Garnish with crushed almonds or a pinch of cinnamon if you like.

This almond latte has a marzipan-like taste. Feel free to adjust the almond flavor to your liking. It’s a simple twist: just add a bit of almond essence to a regular iced latte.