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Drink recipe · from the recipe book

Toasted Almond Iced Latte with Coffee Ice

Toasted almond and brown sugar syrup meets cold almond milk and a shot of espresso, poured over frozen coffee cubes that melt into the glass so each sip stays bold, nutty and smooth.

Toasted Almond Iced Latte with Coffee Ice

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeebrewed and cooled
  • 2½ tbsp whole24 gAlmondsroughly chopped
  • 3½ tbsp50 gWater
  • 1½ tbsp packed22 gBrown sugar
  • ¼ tsp0.5 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • 2 shots60 gEspressobrewed and cooled
  • 1 cup (240 ml)260 gAlmond milk, unsweetenedchilled

Steps

  1. Pour the cooled brewed coffee into an ice cube tray and freeze until solid, about 4 hours.
  2. Brew the espresso and chill it in the fridge.
  3. Toast the almonds in a small dry pot over medium heat, stirring, for 3 to 4 minutes until fragrant and golden.
  4. Add the water, brown sugar and cinnamon to the pot with the almonds and simmer gently for 2 minutes, stirring until the sugar dissolves.
  5. Take the pot off the heat, stir in the vanilla and let the almonds steep in the syrup for 10 minutes, then cool the syrup completely.
  6. Strain the syrup, setting the toasted almonds aside, and finely chop the almonds.
  7. Divide the coffee ice cubes between two glasses, then pour half the toasted almond syrup into each glass.
  8. Pour half the almond milk into each glass, then pour half the chilled espresso over each, stir, and scatter half the chopped toasted almonds on top of each drink.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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