Cold drinks are a fixed part of any summer menu. More and more people want something refreshing instead of a hot coffee, so it pays to have a spread of options that taste good, look good and are simple to build.
Iced latte
The iced latte is the cold coffee people order most. The recipe is simple, but the order you build it in affects both the look and the taste. No café should go through summer without one on the menu.
How to make an iced latte
| What you need |
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| Method |
Step 1. Take a low glass and fill it with ice cubes. Step 2. Pour in the cold milk, leaving a little room for the espresso. Step 3. Pull a single espresso and pour it in slowly so the layers stay clean. |
| Flavour variations |
Step 1. Put a flavoured syrup in the bottom of the glass: vanilla, caramel, coconut, hazelnut or pistachio. Step 2. Add the ice, pour the milk, then the espresso last. Step 3. For a dessert version, finish with whipped cream and a caramel or chocolate sauce. |
Iced flat white
The iced flat white is for people who want a stronger coffee flavour but still want it cold. Compared with an iced latte it holds less milk and sits on a double espresso, so the coffee stays audible. A good choice for anyone looking for something between a classic milk drink and a straight espresso.
How to make an iced flat white
| What you need |
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| Method |
Step 1. Take a low glass and fill it with ice cubes. Step 2. Pour in the cold milk. Step 3. Pull a double espresso. Step 4. Pour it in slowly to get the layered look. |
| Flavour variations |
Step 1. Put a flavoured syrup in the bottom of the glass: vanilla, caramel, coconut or hazelnut. Step 2. Add the ice, pour the milk, then the double espresso last. Step 3. For a dessert version, add whipped cream or a light drizzle of caramel or chocolate sauce. |
Espresso tonic
Espresso tonic is one of the more interesting ways to serve coffee cold. Fresh espresso over well chilled tonic makes a sharp, refreshing drink. It sounds like an odd pairing at first, but it is exactly that contrast, coffee bitterness against the sweetness and light citrus of the tonic, that has made espresso tonic so popular in cafés.
The big advantage is how much room there is to play with different tonics. Classic tonic gives the clearest result, but flavoured versions work well too: elderflower, cucumber, mint, rosemary or grapefruit. One drink can have a completely different character depending on what goes into it.
How to make an espresso tonic
| What you need |
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| Method |
Step 1. Take a tall glass and fill it with ice cubes. Step 2. Pour in about 200 ml of well chilled tonic. Step 3. Pull a double espresso. Step 4. Pour it in slowly over the ice, or over the back of a spoon, to keep the layers. |
| Types of tonic |
Espresso tonic works with a range of tonics:
Each one takes the drink somewhere else, from lightly floral through fresh and herbal to properly citrus. |
| Garnish |
Finish an espresso tonic with a slice of orange, lemon or lime. |
Iced matcha latte
The iced matcha latte is the cold version of the matcha drink that cafés have been selling in quantity for several years now. The gentle, slightly vegetal taste of matcha goes well with milk and ice, and what you get is creamy and refreshing at the same time.
The basic version is also a good base for variations. Fruit purées or syrups turn it into something else entirely.
How to make an iced matcha latte
| What you need |
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| Method |
Step 1. Prepare the matcha: whisk 2 g of powder with water until it is smooth. Step 2. Take a tall glass and fill it with ice cubes. Step 3. Pour in the cold milk. Step 4. Add the matcha last, slowly, so the layers hold. |
Flavoured iced matcha latte
The flavoured iced matcha latte takes the classic version further and opens up a long list of variations. Put the mild taste of matcha together with fruit or syrups and the drink changes character completely.
The usual choices are fruit purées: mango, strawberry or banana, though passion fruit, mixed berries and peach all work. Flavoured syrups are the alternative and take it in a more dessert direction: caramel, vanilla or pistachio.
How to make a flavoured iced matcha
| What you need, fruit purée version |
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| Method, purée version |
Step 1. Take a tall glass. Step 2. Put 40 g of the fruit purée in the bottom. Step 3. Add about 10 g of vanilla syrup. Step 4. Fill with ice cubes. Step 5. Pour in the cold milk. Step 6. Add the matcha last, slowly, to keep the layers. |
| Syrup versions |
Instead of fruit purée, use a flavoured syrup:
|
| Method, syrup version |
Step 1. Put the syrup in the bottom of a tall glass. Step 2. Add ice cubes. Step 3. Pour in the cold milk. Step 4. Add the matcha last. |
| Garnish |
Finish a flavoured iced matcha latte with fresh fruit, a slice of orange or lemon, mint leaves or frozen raspberries. Garnishes sharpen the look and can add a little to the taste. |
Cold brew
Cold brew is coffee steeped slowly in cold water. Unlike other iced coffees there is no hot water involved, which gives you a gentler profile, less acidity and more of the aromatics of the coffee you used.
It makes an excellent base for summer drinks. Serve it neat over ice, or build on it with milk, tonic or fruit.
How to make cold brew
| What you need |
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| Steeping |
Step 1. Grind the coffee coarse and combine it with cold filtered water. Step 2. Stir thoroughly so every particle is wetted evenly. Step 3. Put it in the fridge for 12 to 18 hours. Step 4. Filter it properly afterwards to get a clear drink. |
| Serving |
Step 1. Take a tall glass and fill it with ice cubes. Step 2. Pour in about 200 ml of chilled cold brew. Step 3. Serve it neat or with a garnish: a slice of orange or lemon, or mint. |
Cold drinks behind the bar
Cold coffee done properly is more than a way of padding out the summer menu. It is a chance to show what coffee can do. Familiar builds like the iced latte and the iced flat white cover the customers who want something they recognise, while espresso tonic, iced matcha latte and cold brew give the more curious ones somewhere to go.
With cold drinks the recipe is only half of it. The quality of what goes in, the ratios and the way it is served matter just as much. It is the details, properly chilled milk, the right amount of ice, fresh espresso, a garnish that has been thought about, that turn a simple drink into one of the best sellers on the board.
FAQ: cold drinks
How do you make an iced latte?
Fill a low glass with ice, pour in about 200-250 ml of cold milk and add a single espresso. Serve it straight away.
What is the difference between an iced latte and an iced flat white?
An iced latte has more milk and a single espresso. An iced flat white has a double espresso and less milk, so the coffee comes through more strongly.
How do you make an espresso tonic?
Fill a tall glass with ice, pour in about 200 ml of chilled tonic and add a double espresso. Flavoured tonics work well too: elderflower, cucumber and mint, rosemary or grapefruit.
How do you make an iced matcha latte?
Whisk 2 g of matcha, fill a tall glass with ice, pour in the cold milk and top it with the matcha. For flavoured versions, add a fruit purée or a syrup.
How do you make cold brew coffee?
Steep coarsely ground coffee in cold water for 12 to 18 hours, then filter it and serve over ice, with a garnish if you like.
