Iced Honey Vanilla Latte Recipe
190kcal
Ingredients
- 2 shots espresso 2 oz or ½ cup strong brewed coffee
- 1½ tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 cup cold whole milk or oat, almond, soy, or skim milk
- 1 cup ice cubes
- Optional Toppings
- Whipped cream
- Honey drizzle
- Ground cinnamon
- Vanilla bean paste
- Caramel drizzle
Equipment
- Espresso machine or coffee maker
- Tall serving glass (16 oz)
- Measuring cups
- Measuring spoons
- Spoon or milk frother
- Ice scoop
Method
- Brew two fresh shots of espresso or ½ cup of strong coffee.
- While the coffee is hot, stir in the honey until completely dissolved.
- Add the vanilla extract and mix well.
- Let the coffee cool for about 5 minutes.
- Fill a tall glass with ice cubes.
- Pour the cooled coffee mixture over the ice.
- Add the cold milk.
- Stir gently until combined.
- Top with whipped cream, cinnamon, or a drizzle of honey if desired.
- Serve immediately and enjoy.
Nutrition
Serving350gCalories190kcalCarbohydrates27gProtein9gFat5gSaturated Fat3gPolyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol20mgSodium110mgPotassium470mgSugar26gVitamin A300IUVitamin C1mgCalcium300mgIron0.2mg
Notes
- Dissolve the honey while the coffee is still hot for the smoothest texture.
- For a stronger coffee flavor, use a double espresso shot.
- Oat milk creates the creamiest dairy-free version.
- Chill the coffee before adding ice to prevent dilution.
- Adjust the honey to suit your preferred sweetness.
- For a richer vanilla flavor, use vanilla bean paste instead of extract.
- Store the coffee mixture (without milk and ice) in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and can easily be made dairy-free by using plant-based milk.