Iced Strawberry Latte

5 from 1 vote

This Iced Strawberry Latte is a refreshing café-style drink made with strawberry syrup, creamy milk, and a shot of vanilla espresso. Naturally pink and perfectly balanced, it’s served over ice for a sweet and indulgent coffee treat. Top it with whipped cream and fresh strawberries for the ultimate homemade latte experience!

Prep Time5

Cook Time0

Total Time5

Course: Drinks

Cuisine: American

Servings:

Calories: 241kcal

Author: Nataša

Equipment

tall glass
Long spoon or straw
Espresso machine (or Moka pot or Aeropress)

Ingredients

Strawberry Simple Syrup

1 cup water
1 cup light brown sugar (or cane sugar)
2 cups strawberries

Strawberry Latte

2 oz strawberry simple syrup
¼ teaspoon beetroot powder (optional)
5 oz milk
1 shot vanilla espresso

Instructions

Strawberry Simple Syrup

Prep the strawberries: Rinse the fresh strawberries under cold water, remove the stems, and chop them into small pieces.
Combine ingredients: In a medium pot, add the chopped strawberries, granulated sugar, and water. Use a 1:1 ratio of sugar to water, adjusting the sweetness as needed.
Simmer the syrup: Place the pot over medium heat and bring it to a gentle simmer. Stir occasionally to dissolve the sugar and release the strawberry flavor. Simmer for 15 minutes, until the mixture thickens slightly.
Strain: Remove the mixture from heat and let it cool for 15 minutes. Using a spoon, strain through a fine-mesh sieve to remove as much syrup as possible. Discard the strawberry solids.
Cool and store: Allow the syrup to cool completely before transferring it to a clean glass jar or syrup dispenser. Use a small funnel to prevent spills.
Refrigerate: Store in the fridge for up to two weeks and use as needed for lattes, cocktails, and desserts!

Strawberry Latte

Make the strawberry syrup (if needed): If you haven’t prepared it yet, make homemade strawberry syrup by simmering fresh strawberries, sugar, and water until thickened. Let it cool completely before using.
Prepare the espresso: Brew a shot of espresso and place it in the freezer for a few minutes to cool while you assemble the latte.
Build the base: In a tall glass, add the strawberry syrup followed by the beetroot powder (if using) to enhance the pink hue.
Add the milk: Pour the milk over the strawberry syrup mixture. Stir gently with a straw or spoon to combine.
Add ice: Fill the glass with ice cubes up to the rim, ensuring the drink stays chilled.
Pour the espresso: Slowly pour the cooled espresso shot over the ice to create a beautiful layered effect.
Garnish (optional): Top with whipped cream and sliced strawberries for an extra indulgent touch.
Enjoy! Stir before drinking for the perfect blend of flavors.

Notes

Chill the Espresso: Place the espresso in the freezer for a few minutes to prevent the ice from melting too quickly and preserve the layered effect.
Adjust Sweetness: Begin with 1 to 2 tablespoons of strawberry syrup, then modify it to achieve a stronger coffee flavor or a sweeter latte according to your taste.
Enhance the Pink Hue Naturally: A small pinch of beetroot powder intensifies the pink color without altering the flavor.
Use Clear Glassware: Serving in clear glass highlights the beautiful layers before stirring.
Dairy-Free Option: For a creamy plant-based alternative, substitute whole milk with oat, almond, or coconut milk.
Hot Latte Option: Warm the strawberry syrup and milk, then stir in the espresso for a comforting version of this drink.
Storage Tip: Keep any leftover strawberry syrup in an airtight jar in the refrigerator for up to two weeks for later use.

Nutrition