Homemade Iced Cappuccino
A smooth, chilled cappuccino made with bold espresso, cold milk, and ice, delivering a creamy coffee kick that feels refreshing and indulgent at the same time.
Servings: 1 tall glass
Equipment
- Espresso maker or strong coffee brewer
- Milk frother, French press, or jar
- Tall glass and heat-safe measuring cup
- Spoon or whisk
- Kitchen scale (optional)
Ingredients
- 2 shots espresso (36–40 g) or 6–8 oz strong hot coffee
- 120-150 ml cold milk for foam (½–⅔ cup)
- 23-300 g ice (about 2 packed cups)
- 1–2 teaspoons simple syrup (optional)
- Pinch of cocoa or cinnamon for garnish (optional)
Instructions
- Fill a tall glass with 230–300 g ice.
- Pull a double espresso or brew 6–8 oz strong hot coffee.
- In a heat-safe cup, stir espresso with 1–2 tsp syrup if using.
- Froth 120–150 ml cold milk until thick, glossy cold foam.
- Pour espresso over the ice, stir once to chill.
- Spoon or pour the cold foam on top.
- Dust with cocoa or cinnamon if you like. Sip and enjoy.
Notes
- For bolder flavor, swap half the regular ice for coffee ice cubes
- Keep foam thick; let the coffee provide the strength and the foam provide the cappuccino feel
- Adjust sweetness in ½-teaspoon steps so the drink doesn’t turn heavy