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The Yummiest (& Healthiest) Summer Iced Latte Recipe

By: Hana Tilksew

Iced Coffee

I love iced lattes, but they can be way too unpredictable. Depending on where you go, you can get a latte that’s too milky, too watery, too warm, too full of inflammatory artificial syrups … the list goes on. 


So when I finally got an espresso machine, it took several weights off my chest. Not only did I get to save the daily $8 that a good latte costs now (thanks a lot, inflation), but I also get total control of what goes into my morning drink. This means the proportions are never inconsistent and the ingredients are always top quality.


Of course, I can’t keep something this good to myself, so I’m shouting this recipe from the MUUZ rooftops. You can swap out my recommended dark roast, honey, and milk for any coffee blend, sweetener and milk alternative of your choice, but be warned: it won’t taste as yummy as the OG recipe.


Ingredients


Tools


Instructions

  1. Preheat your espresso machine. The easiest way to do this is by running the machine once with just water, no coffee. Keep the portafilter attached while you do this. Discard the preheated water once it comes through the machine.

  2. Now that your espresso machine is warm and ready, remove the portafilter and insert the ground coffee. I personally use a double shot every time I make iced coffee, because the milk and ice will later dilute the espresso.

  3. Make sure the ground coffee is tamped down securely in the portafilter. Insert the portafilter back into the espresso machine.

  4. Pour your honey into the pour cup and allow the espresso to brew over it.

  5. While you wait for the machine to finish, fill the drinking glass with ice.

  6. Once the espresso is fully pulled, it’s time to assemble your latte. Pour your desired amount of milk into the ice.

  7. Pour your espresso into the glass and top your latte with the ground cinnamon. Add more milk if necessary.

  8. Stir and enjoy!

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