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creamy iced coffee with frothy milk and strawberry syrup

Iced Strawberry Latte (Strawberry Coffee)

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5 from 2 reviews

  • Author: Brittney
  • Total Time: 15 minutes
  • Yield: 3
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: drinks
    • Method: stovetop
    • Cuisine: global


Strawberry Syrup

  • 1 cup (140 grams) strawberries, quartered (fresh or frozen)
  • ¼ cup (50 grams) granulated sugar
  • ½ cup (120 ml) water

Iced Strawberry Latte

  • 3 tablespoons (45 ml) strawberry syrup
  • ice as needed
  • ½ cup (120 ml) milk*
  • ¼ cup (60 ml) espresso, slightly cooled (2 shots)


Strawberry Syrup

  1. Combine the quartered strawberries, sugar and water in a small saucepan.
  2. Bring to a light boil over medium heat. Reduce heat slightly and simmer for 10-15 minutes, stirring occasionally. The strawberries will soften and release their juices and the mixture will reduce slightly.
  3. Pour the strawberry mixture through a fine mesh sieve. You can discard the strawberries or set aside to put in your coffee.
  4. Allow the syrup to cool to room temperature before using and store in an airtight container in the fridge. There will be enough syrup for 3-4 lattes.

Iced Strawberry Latte

  1. Pour the strawberry syrup into a glass. You can also add leftover strawberry pieces if using.
  2. Top with ice and pour in the milk (frothed if desired), followed by the espresso.
  3. Stir to combine and enjoy!


Milk: I prefer whole milk for a super creamy latte, but you can easily substitute any plant-based milk instead.  I recommend oat milk because it froths the best of plant-based milks. And while I use my nespresso aeroccino to make cold-frothed milk for this recipe, it’s not necessary and plain milk will work just fine.

Storing: The strawberry syrup can be stored in an airtight container in the fridge for several weeks.