THE SHORT ANSWER
For a simple iced latte, put ice in a glass, add 150–180 ml cold milk or a suitable plant drink, then stir in a freshly brewed double espresso. Adjust milk and sweetness to taste. This is a Coffee Buds starting recipe rather than a universal café standard.
Build it cold
Prepare your glass and milk before brewing the espresso so the shot can go straight into the drink. Use enough ice to keep the glass cold. If you add syrup, dissolve it into the warm espresso first; granulated sugar is harder to mix evenly once everything is icy.
Make three useful variations
For vanilla, start with a teaspoon of vanilla syrup and taste before adding more. For mocha, mix a little chocolate sauce into the espresso before pouring. For a coffee-forward version, reduce the milk rather than automatically adding more espresso. Label substitutions honestly: strong filter coffee makes a pleasant iced milk coffee, but changes the espresso-based recipe.
Taste before the photo
Stir the layers before drinking so the first sip represents the whole glass. If the drink is too thin, use colder milk next time and check whether your espresso was balanced before dilution. If it is too intense, add milk in small steps. The goal is something you want to sip on a sunny walk, not merely a beautiful striped glass that tastes different at every depth.
Change one thing, taste, and keep a short note. A recipe becomes useful when you can repeat the cup you enjoy.
Try it for yourself
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.