{"id":195468,"title":"Iced latte with almond milk","modified":"2026-10-30T21:27:03+01:00","plain":"An iced almond milk latte, made in a pitcher with strong coffee and served over ice.\n\n\n\nAn ice-cold latte, with bold coffee up front, followed by the gentle sweetness of almond milk and the clink of ice cubes in a tall glass. Here, the base is made ahead in a pitcher : 600 ml of strong coffee, 200 ml of almond milk, and a little sugar if you like. Allow 10 minutes to make the coffee and 1 hour of chilling time for 4 tall glasses. This recipe is part of my collection of keto drinks.\n\n\n\nWhat Is an Iced Latte ?\n\n\n\nAn iced latte is coffee with milk served cold over ice cubes. This version replaces cow’s milk with almond milk, which adds a mild, plant-based note and a light texture while letting the coffee take center stage.\n\n\n\nEverything is mixed in a pitcher before chilling : the coffee, almond milk and, if you like, sugar, vanilla or almond extract. Served over ice, the mixture has an even color, without the layers of a latte assembled in the glass.\n\n\n\nAlso worth trying : Homemade pumpkin spice latte.\n\n\n\nThe Origins of the Iced Latte\n\n\n\nLatte comes from the Italian caff\u00e8 latte, literally coffee with milk. The iced version has become a summer caf\u00e9 staple, often assembled one glass at a time with espresso and cold milk.\n\n\n\nThe pitcher version makes serving simpler : a single base, prepared ahead, fills 4 tall glasses for a coffee break or a summer afternoon snack.\n\n\n\nThe Main Ingredients\n\n\n\nCoffee is the backbone of this drink : 600 ml, the equivalent of 6 regular cups of coffee, brewed a little stronger than usual so its flavor holds up after adding milk and as the ice melts. The 200 ml of almond milk mellows it out ; shake the carton well before measuring.\n\n\n\nAlong the same lines : Golden milk.\n\n\n\nSweetener is optional : a little sugar or simple syrup to taste, or 4 drops of stevia extract for a sugar-free version. With no added sugar, one glass has about 8 calories.\n\n\n\nA teaspoon of Bourbon vanilla powder rounds out the coffee, and a teaspoon of almond extract gives it a nutty flavor reminiscent of bitter almond macarons. The vanilla leaves tiny black specks in the glass, which are nothing to worry about.\n\n\n\nPreparation and Serving Tips\n\n\n\nBrew the coffee, pour it into a pitcher and add the almond milk. For a pure coffee flavor, leave it as it is ; for extra sweetness, add sugar or stevia and, if you like, vanilla or almond extract. Granulated sugar dissolves better before chilling.\n\n\n\nAnother similar recipe : Iced chocolate with almond milk.\n\n\n\nKeep the pitcher covered in the refrigerator for at least 1 hour. When ready to serve, fill 4 highball glasses one-quarter to halfway with ice cubes, stir the pitcher if any sediment has settled, then pour the coffee and milk mixture over the ice. Enjoy it without waiting too long, as the ice gradually dilutes the drink.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tIced Almond Milk Latte\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t600 ml espresso (equivalent to 6 regular cups of coffee)200 ml almond milkIce cubes (enough to fill 4 tall glasses one-quarter to halfway)OptionalA little sugar or simple syrup (to taste (or 4 drops of stevia extract for a sugar-free version))1 teaspoon Bourbon vanilla (powdered)1 teaspoon almond extract\t\n\t\n\t\tBrew about 6 regular cups of coffee, a little stronger than usual. Then pour into a carafe.Add 200 ml of almond milk to the coffee.If you like your coffee plain, leave it as is. For a slightly sweeter flavor, add a little simple syrup (or stevia) and\/or vanilla. Almond extract adds a nutty flavor (like that of bitter almond macarons).Refrigerate until ready to use.Fill 4 highball glasses about one-quarter to halfway with ice cubes. Pour the coffee and milk mixture over the ice.\t\n\t\n\t\tEquipment: coffee maker, refrigerator and freezer.\n\t\n\t\n\t\tBoissonsAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/195468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=195468"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/195468\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/194185"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=195468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=195468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=195468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}