Iced Vanilla Latte
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This Iced Vanilla Latte is your new secret weapon for skipping the coffee shop line and saving a few bucks—without sacrificing a single drop of creamy, caffeinated bliss. It’s smooth, sweet, and ridiculously easy to make. If you’ve got five minutes and a craving, you’re already halfway there.
I have dozens of coffee recipes on the site that are all delicious! If you are a fan of copycat recipes, be sure to try my Mocha Frappe Recipe, Irish Cream Cold Brew and Oreo Frappuccino.
Why You’ll Love This Recipe
- Easy iced coffee at home – Skip the coffee shop and make a delicious latte in your own kitchen in minutes.
- Coffee shop copycat – Get that café-style vanilla latte taste without leaving the house.
- Quick caffeine fix – Perfect for busy mornings or an afternoon pick-me-up.
This Iced Vanilla Latte recipe is the perfect way to cool off and caffeinate—all from the comfort of your kitchen. With just a few simple ingredients, you can skip the drive-thru and whip up a creamy, slightly sweet drink that tastes like your favorite coffee shop order.
It’s endlessly customizable: use your favorite milk, adjust the sweetness, or swap in cold brew if that’s your jam. Whether you’re powering through a busy morning or just want a midday treat, this latte hits the spot every time.
What You’ll Need:
You only need a few simple ingredients to whip up this iced vanilla latte, and odds are you’ve already got most of them on hand. Here’s what you’ll need—and a few quick tips to make each one count:
- Coffee or espresso: A double shot of espresso gives you that bold coffee shop flavor, but strong brewed coffee or Cold Brew Coffee works in a pinch. Just make sure it’s cooled before pouring over ice.
- Vanilla syrup: Store-bought is fine, but homemade vanilla syrup takes it to the next level. You can even adjust the sweetness to your taste.
- Milk: Whole milk makes it creamy and rich, but feel free to use oat, almond, or whatever you’ve got in the fridge. Pro tip: barista-style non-dairy milks foam the best!
That’s it—just three ingredients to café-style bliss in a glass. Keep it simple, or tweak it to match your vibe.
Jesseca’s Recipe Review
This Latte is my go-to when I need a caffeine fix that feels a little fancy but takes less time than brewing a full pot. It’s smooth, refreshing, and totally customizable—which means I make it a lot. Once you try it at home, your favorite coffee shop might start missing you.
Tip from Jesseca:
Want that coffee shop layer effect? Pour the espresso slowly over the back of a spoon so it floats on top of the milk—it looks impressive and stirs in beautifully.
Substitutions and Variations
This iced vanilla latte is super customizable, so feel free to make it your own:
- No espresso machine? Use strong brewed coffee, cold brew, or even instant espresso mixed with hot water.
- Dairy-free? Oat milk, almond milk, soy, or coconut milk all work great. Oat milk gives the creamiest texture, especially if you’re after that coffee shop feel.
- Less sweet: Use half the syrup or skip it altogether if you’re more into bold coffee flavor than sweetness.
- Make it flavored: Swap the vanilla syrup with hazelnut, caramel, or mocha for a totally different vibe.
- Add foam: Top with cold foam, whipped cream, or a sprinkle of cinnamon for that fancy finishing touch.
Whether you’re craving classic or want to experiment, this latte’s got range.
How To Make An Iced Latte At Home
Making an Iced Vanilla Latte at home is easier than you think—and way cheaper than your daily drive-thru fix. Here’s a quick rundown so you can sip your latte stress-free:
- Fill two tall glasses with ice.
- Add 1–2 tablespoons of vanilla syrup to each.
- Pour in your milk of choice.
- Top with a shot of espresso or strong coffee.
- Stir it all together, and you’re good to go!
That’s it! Customize as you like, and don’t forget a cute glass—you deserve the full coffeehouse experience.
Homemade Vanilla Syrup
Skip the store-bought bottle—making your own vanilla syrup is ridiculously easy and totally worth it. You only need three ingredients and about 10 minutes!
To make it:
- In a small saucepan, combine 1 cup water and 1 cup sugar.
- Heat over medium, stirring until the sugar dissolves completely.
- Remove from heat and stir in 1 tablespoon of pure vanilla extract.
- Let it cool, then store it in a jar or bottle in the fridge for up to two weeks.
Pro tip: Use clear vanilla extract if you want your syrup to stay light in color (perfect for that coffee shop look).
Recipe FAQs
Yes! Cold brew works great and gives a smoother, less acidic flavor. Just make sure it’s strong enough so your latte doesn’t taste watered down.
Nope. You can swap it for honey, maple syrup, or another flavored syrup like caramel or hazelnut. Or skip sweetener entirely if you like your coffee bold.
Whole milk gives a rich, creamy texture, but oat milk is a great non-dairy option (and foams beautifully!). Almond, soy, and coconut milk work too—just use what you love.
You can prep the syrup and brew the coffee in advance. Just store them in the fridge separately and assemble when ready to serve so it stays fresh and icy.
Add an extra shot of espresso or reduce the amount of milk for a bolder flavor. You can also use coffee ice cubes to keep it strong while chilling.
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Iced Vanilla Latte
Ingredients
- ice
- 2 to 4 tablespoons vanilla syrup (more or less to taste)
- 1 cup milk or cream
- 1/2 cup strong brewed coffee (or two shots of espresso)
Instructions
- Start by filling two tall cups with ice. This keeps the drink chilled and helps layer the ingredients.
- Pour 1 to 2 tablespoons of vanilla syrup into each glass, depending on how sweet you like it.
- Divide the milk evenly between the glasses, pouring it directly over the ice and syrup. This helps chill and slightly dilute the syrup for even flavor.
- Top each glass with a shot of espresso or about ½ cup of strong brewed coffee.
- Give each glass a gentle stir to combine all the layers. Pop in a straw and enjoy immediately!
Video
Notes
- Add more or less syrup per your tastes. I like 1-2 tablespoons, but also like a more bold coffee flavor. My sister, on the other hand, likes the full 1/2 a cup. Start with a small amount and add additional as needed.
- Want a stronger drink? Use a little less milk and more coffee/two shots of espresso per cup.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
It’s delicious!
I would like a video on how to make this
Debby, there is currently no step by step video for this recipe. However, this recipe is fairly simple to make. You just mix all of the ingredients. I suggest adding less syrup at first, tasting, and adjusting the amount per your preference. If you have any questions I am happy to answer them for you.
I didn’t see a video on how to make vanilla latte. Can yo please send me one?
OMG! Want some! I am such a coffeeholic. Will definitely make this now. Again, thank you! 🙂
Thank you for the great review! I’m glad you like it.
I love iced coffee It I cannot have caffeine due to issues with my kidneys. Can I make this using decaf?
Yep! I’ve made it both ways and it is equally delicious. Use your judgement on how much vanilla syrup to add.
I wouldn’t call this an iced latte. It’s just an iced coffee…. latte’s use espresso not just regular cold coffee.
This recipe is tailored for readers that have basics in their kitchen. Of course, espresso is preferred, but coffee works just as well. Thank you for taking the time to comment.
1/2 cup of syrup? 🤦♀️🤦♀️🤦♀️🤦♀️
The great thing about this recipe is that it specifically calls out more or less to taste. It’s up to you on how much to add.
1/2 cup of syrup is 320 calories. Milk is an extra 150 calories. Up to 470 calories here for those who wish to know.
Thank you for calculating that.
2% milk is 130 calories per cup. Almond milk has 30 to 60 calories per cup, depending on the type used. If you swap for sugar free syrup, the one I have in the pantry, it is zero calories. So there are many ways to cut back on the calorie count for this recipe.
It is also two servings, so if you make it with the totals you projected, it would be 235 calories per serving. That’s less than the grande sized at Starbucks.
Hi there. Does this recipe really use 1/2 cup of syrup?
Thank you!
Anne
The great thing about this recipe is that is specifically calls out more or less to taste. It is up to you how much to add. I personally like it less sweet and add 1-2 tablespoons, while my sister likes it with the full amount. Start with less and add more as desired.
Hey could you substitute the vanilla syrup with vanilla extract???
I wouldn’t recommend that swap. However, we have had success making our own vanilla syrup for coffee. Mix 1-3/4 cup water, 1-1/2 cups granulated sugar, and 1/2 cup brown sugar in a small saucepan. Bring to a boil. Reduce the heat and simmer until the sugar is dissolved. Stir in one tablespoon pure vanilla extract.
Where do you get your vanilla syrup from?
Hi Halle,
I purchased my syrup from Amazon. You can find it here: https://amzn.to/2zTwJjy
@Halle, actually some grocery stores carry it. I have seen it at Kroger.
Thanks for sharing, Carla!