Iced Latte

The iced latte is a cold coffee beverage consisting of espresso served over chilled milk and ice. Its origins trace to early-20th-century Italy, where café latte was typically consumed hot, but the iced version gained widespread popularity in the United States during the 1990s as specialty coffee culture expanded. Key ingredients are a double shot of espresso, fresh whole or alternative milk, and ice cubes. A great iced latte is distinguished by a balanced ratio of bold espresso to creamy milk, avoiding dilution by using large ice cubes or chilling the milk beforehand. The espresso should pour over the milk rather than directly onto the ice to preserve crema and strength.

Regional variations abound. In Southeast Asia, the Thai iced latte often incorporates sweetened condensed milk and evaporated milk, creating a richer, dessert-like profile. One notable example is found at Pattaya Street Food in Nong Prue, Thailand, where creator BANKII highlights the drink’s role in the local street-food scene. Vietnamese iced coffee uses a dark roast drip and sweetened condensed milk, while the Japanese version often employs cold-brew concentrate and smooth, lightly frothed milk. Across these interpretations, the core principles remain: cold, refreshing, and built on quality espresso and milk, with regional adaptations reflecting local sweeteners and techniques.