11 Best Iced Espresso Recipes (Easy & Refreshing Ideas You’ll Love)

Last updated on May 10th, 2025 at 11:39 am

Craving that first sip of something cold and caffeinated?

With summer right around the corner and yeah, I’m writing this in mid-April while daydreaming about patio chats and that perfect clink of ice in a glass.

I mean, it’s officially time to start fantasizing about all the iced coffee drinks we’ll sip with friends while lazily soaking up the sun (or hiding from it in the shade, if you’re like me).

I’ve been testing recipes, tweaking flavors, and making a few messes along the way to find the best ways to cool down without sacrificing bold espresso flavor.

In this guide, you’ll discover 11 iced espresso recipes beyond your basic iced latte. From creamy café-style drinks to citrusy twists and even fizzy surprises.

If you’re looking for easy, refreshing ways to upgrade your iced coffee game this season, you’re in the right place. So let’s start brewing!

What Is Iced Espresso?

Iced espresso is nothing more than espresso served over ice. But don’t confuse it with iced coffee because the two are different in how they’re made and taste.

See, espresso is more concentrated than regular coffee, such as pour-over, French press, or drip. It’s brewed under high pressure, giving you a shot that’s rich, bold, and full of flavor.

When you pour it over ice, you keep that intensity. It doesn’t get lost like brewed coffee often does. Furthermore, iced espresso works as a foundation for all kinds of drinks.

Want something creamy? Toss in oat milk. Need it sweet and citrusy? Try it with lemonade (seriously, it works). So yeah, once you go iced espresso, it’s hard to go back.

11 Best Iced Espresso Recipes to Try

Whether you’re in the mood for something creamy, citrusy, or spiced, there’s an iced espresso version out there for it. And honestly? I’ve tried a bunch, from the super basic to the oddly delicious. So let’s start with the one that never fails me.

1 – Classic Iced Espresso

You really can’t beat a classic. Just pull a double shot of espresso and pour it over a glass packed with ice. You’ve got a quick caffeine fix that tastes like coffee rather than a milkshake.

Sometimes I leave it straight-up black, especially when I’m using a good bean with chocolatey or nutty notes.

Other times I’ll add a tiny splash of oat milk or simple syrup, depending on how the day’s going (or how many emails I’m about to open).

Tip: Let the espresso cool for 30–60 seconds before pouring it over the ice. That way, it won’t instantly melt the cubes and dilute your drink.

2 – Iced Shaken Espresso (Starbucks Style)

If there’s one iced drink I never get tired of remaking at home, it’s the famous iced shaken espresso.

The first time I tried to shake it, I underestimated how much ice dilution would happen, and let’s just say the result wasn’t great. But once I figured it out, this quickly became one of my favorite summer coffees.

Here’s the trick:

1) Pull a double shot of espresso, then pour it straight into a cocktail shaker filled with ice and 1–2 pumps of simple syrup. I usually stick with classic syrup, but vanilla or brown sugar works great too.

2) Afterward, shake it hard and fast for about 15 seconds. That aggressive shake creates this cold, frothy layer that gives it that signature Starbucks-style texture.

3) Pour it into a glass filled with fresh ice. If you want to add oat milk or almond milk, do it after pouring so it doesn’t foam too early. The contrast between the bold espresso and that creamy swirl is what makes this drink feel unique.

Pro tip: Use filtered ice if you can. It makes a difference in flavor clarity. I learned that one the hard way after shaking with some old freezer cubes and wondering why it tasted like leftovers.

3 – Iced Brown Sugar Shaken Espresso

The iced brown sugar shaken espresso is a chilled, bold, slightly spicy coffee drink. I first tried to replicate this after a trip to a Starbucks drive-thru where the barista told me it was her favorite. Naturally, I had to figure out how to make it at home.

Here’s how I do it now:

1) I brew two espresso shots and pour them over a shaker packed with ice.

2) Then, I add about one tablespoon of brown sugar syrup. I suggest homemade, which works best if you want that rich molasses taste.

3) I also sprinkle some ground cinnamon before shaking the whole thing like crazy. That shake really blends the cinnamon into the espresso and gives it that signature airy texture.

4) Once it’s frothy and cold, I pour it into a glass with more ice and top it off with oat milk. You’ll see that oat milk brings this warm, caramel-like creaminess that regular milk can’t match.

Sometimes I even rim the glass with cinnamon sugar if I’m feeling fancy (or just bored).

Tips: Shake hard and don’t skimp on the brown sugar. It’s the flavor that makes this one so addictive.

4 – Iced Vanilla Espresso

If you like your iced espresso sweet and smooth without being over-the-top, the iced vanilla espresso is a solid choice. Actually, it was the first flavored iced espresso I made at home (and still my favorite).

How can you do this?

1) You start by pouring a shot or two of hot espresso directly over a tablespoon of vanilla syrup in the bottom of a glass. That way, it melts right in while the coffee’s still hot and gets evenly mixed.

2) Then you toss in a handful of ice cubes, swirl it around, and top it with cold milk.

Some days, I go for oat milk, and others just regular 2%; it depends on what I’ve got.

Lately, I’ve been finishing it off with a bit of cold foam. Just whip a little milk with a handheld frother until it’s pillowy, then spoon it on top. You get a drink that feels fancier.

Pro tip:

If you’re using store-bought syrup, try to grab one made with real vanilla extract. I like Monin’s Vanilla Syrup. It’s made with pure cane sugar and real vanilla, and the taste is miles ahead of artificial syrup.

Also, if you want to switch it up, a splash of Nielsen-Massey Vanilla Bean Paste adds this tiny speckled look and even more depth. It’s pricier, but a little goes a long way and gives your iced espresso that fancy café flavor.

5 – Iced Mocha Espresso

Like I’ve said before here, I love chocolate and coffee and when they’re mixed together, it’s an unbeatable combo.

Besides, you probably already have everything you need at home, such as chocolate syrup, espresso, and some milk.

How can you brew this one?

1) You start with a double shot of espresso and let it cool for a minute or two.

2) Then you squeeze in about 1 to 1.5 tablespoons of chocolate syrup right into the glass and stir it up with the espresso.

3) Add ice, pour in your milk of choice: oat, whole, almond, whatever you vibe with and give it a quick mix.

4) If you want some extra, top it with a little whipped cream and a dusting of cocoa powder.

If you want a deeper chocolate taste, go with dark chocolate syrup instead of the regular kind. For this, I like Ghirardelli.

Tips: Make sure your espresso is still warm when you mix it with the chocolate. This helps to melt it more easily and you don’t get those weird clumps at the bottom.

6 – Iced Espresso Tonic

Okay, this one took me a while to warm up to. The idea of mixing coffee and tonic water sounded weird at first. But one afternoon, after seeing it on a specialty café menu (and being in a bit of a mood to try something new), I gave it a shot—and wow, it surprised me.

You get the bold, rich kick of espresso balanced with tonic water’s crisp, bubbly bitterness. Then when you drop in a slice of orange or lime? Amazing!

That bit of citrus ties the whole thing together and turns it into something way more complex than it has any right to be. It’s sweet, bitter, tangy, and refreshing all in one.

Favorite Version…

It is a double shot of espresso poured over ice, then topped off with Fever-Tree tonic water and a slice of orange. I’ve also tried it with grapefruit tonic—pretty zesty if that’s your thing.

Tip: Make sure your espresso is cooled slightly before pouring it in. If it’s too hot, it’ll flatten the bubbles. I usually shake it over ice or let it sit for a minute.

7 – Espresso Affogato Over Ice

If you’ve ever had a classic affogato hot espresso poured over a scoop of vanilla gelato. Then you know how ridiculously good this combo is. Now imagine that but chilled out for summer. That’s where iced espresso affogato comes in.

The way I make it is simple:

1) Grab a couple scoops of vanilla ice cream (or gelato if you’re feelin’ fancy), plop ’em in a tall glass, then toss in a few ice cubes.

2) You pull a double shot of espresso, let it cool slightly because you don’t want to melt everything instantly, and pour it right over the top.

The coffee sinks into the ice cream, the ice slows the melt just enough, and you’re left with a half-melted, creamy, espresso-laced float.

Tips: You can also try it with chocolate or caramel ice cream, and it’s delicious too.

8 – Coconut Iced Espresso

If you’ve never tried coconut and espresso together, you’re seriously missing out on one of the most refreshing combos.

The thing about coconut milk is that it adds this creamy texture without being heavy. It’s naturally sweet, so depending on which one you use (carton or canned), you might not even need extra sweetener.

I usually go with a light drizzle of maple syrup or honey to boost the sweetness. But unsweetened coconut milk works great too especially if you like your drinks less sugary.

Just make sure to shake it well beforehand since coconut milk tends to separate.

My favorite combo:

One double shot of espresso over ice, about ¾ cup of chilled coconut milk, and a pinch of sea salt. The salt sounds weird, but it brings out the nutty richness of the coconut and makes the espresso pop.

9 – Iced Honey Espresso Latte

I started making iced honey lattes on days when I wanted something a little more mellow than my usual bold mocha or citrusy espresso spritz. It’s naturally sweet and refreshing, especially when you use oat milk for that creamy finish.

One mistake I made early on? Adding cold honey straight into iced milk and espresso. It just clumped up and sank to the bottom.

So here’s the move: dissolve your honey in a tablespoon of hot water first. Or better yet, make a small batch of honey syrup. For this, you mix equal parts honey and hot water, stir until smooth, and keep it in the fridge.

Steps to make this drink

1) Start by pulling a double shot of espresso. Let it cool for a minute or two.

2) In a glass filled with ice, add 1–2 tablespoons of your honey syrup (depending on how sweet you like it).

3) Then pour in the espresso, followed by cold milk—whole or oat are my favorites here.

4) Give it a good stir, and that’s it. A chilled, lightly sweetened espresso drink with a smooth floral twist.

10 – Iced Espresso Lemonade (Espresso Spritz)

Okay, I know it sounds strange—lemonade and espresso? I thought the same thing the first time I heard about it. But after one hot summer afternoon craving something cold, I gave it a shot. Now, it’s my favorite summer drink.

Here’s how I make it now:

1) I start with a small glass of fresh lemonade about 4 to 6 ounces. I go with homemade when I can (just lemon juice, sugar, and water).

However, store-bought works fine as long as it’s not super sweet.

2) Add a big handful of ice, then slowly pour a cooled espresso over the top. The layering looks pretty for about 10 seconds before I mix it.

3) I commonly garnish with a lemon slice or even a sprig of mint if I’m feeling fancy.

The taste? Bright and tangy, with that deep espresso flavor balancing it all out.

One tip: don’t use too bitter or over-extracted espresso—it’ll clash with the citrus. And skip sugary syrups here. The lemonade does all the sweet-tart work just fine on its own.

11 – Mint Iced Espresso

The key to this drink is the syrup. I don’t just muddle mint leaves and hope for the best. I make a quick mint simple syrup by simmering equal parts sugar and water with a handful of fresh mint leaves.

Afterward, let it cool, strain it, and you’ve got a refreshing twist that’ll last all week in the fridge.

1) Start by pouring a double shot of cooled espresso over a cup filled with crushed ice.

2) Add about a tablespoon of the mint syrup, more or less, depending on how sweet or minty you want it.

3) Stir well, then garnish with a sprig of fresh mint to make it feel fancy.

I love this one mid-afternoon when I’m dragging but don’t want something too heavy. You can also try it with chocolate syrup if you prefer a mint mocha.

Tips for Brewing Iced Espresso at Home

If you want café-quality results, a few small tweaks go a long way. So here’s what I’ve learned:

1 – Use Fresh, Bold Espresso

The fact is that your iced drink is only as good as your espresso base. I recommend pulling a double shot for most recipes. So you get enough strength and flavor to shine through the ice and milk.

Personally, I enjoy using Lavazza Gran Crema for that smooth, bold hit.

Or Death Wish Coffee when I’m after a stronger caffeine kick.

If you’re in a pinch, Starbucks Espresso Roast is easy to find at most grocery stores and still gives a decent punch.

2 – Cool the Espresso Before Pouring Over Ice

One of my early mistakes? Pouring hot espresso straight onto ice and ending up with a watery cup. Now, I either let the espresso cool for 5–10 minutes or pop it in the freezer for a couple minutes.

This helps preserve the flavor and keeps your drink from getting diluted right out of the gate.

3 – Use Coffee Ice Cubes

If you haven’t tried this yet, do it. Just freeze leftover espresso or strong brewed coffee into ice cube trays. That way, as they melt, you get more coffee instead of bland and watered-down flavor.

I make a batch every weekend and store them in a zip-top bag for whenever I’m craving something cold.

4 – Customize with Syrups, Dairy-Free Milk, and Toppings

I like using Monin or Torani syrups especially vanilla bean or toasted marshmallow.

If you’re skipping dairy, Califia Farms Oat Barista Blend is my top pick for frothing and flavor. However, Chobani Oat Milk is a close second and easier to find.

Notes: Don’t forget toppings, such as cold foam, whipped cream, cinnamon, or cocoa powder. This can take a simple iced espresso to the next level.

Best Gear for Iced Espresso Lovers

I suggest having the right gear to make your life easier. So here’s a few items you should have:

Espresso Machine or Nespresso

Let’s start with the obvious: you need a way to make strong espresso. I use the Breville Barista Express, and it’s been one of my best kitchen purchases.

It gives me full control over grind size, shot timing, and milk steaming, which I don’t always use for iced drinks, but it’s great to have the option.

If you’re more into push-button convenience, a Nespresso machine (like the Essenza Mini or Vertuo Next) does the job more easily.

Cocktail Shaker for Shaken Espresso

You can grab a basic stainless steel shaker from Target. However, using one makes a difference.

The reason is shaking your espresso with ice and syrup (especially for those brown sugar or vanilla shaken drinks) gives you that frothy and chilled café feel.

Glass Tumblers or Mason Jars

Presentation matters, especially when you’re treating yourself at home. I like using wide-mouth mason jars for casual mornings or clear glass tumblers when I want it to look a little extra. I like seeing those espresso layers and ice cubes swirling around.

Milk Frother for Cold Foam

When it comes to cold foam, I’m a bit picky and I swear by my Nespresso Aeroccino. It whips up cold foam that’s velvety but not too stiff, and it’s super easy to clean (bless).

If you’re using oat or almond milk, make sure it’s the barista blend (ex, Oatly or Alpro brand). Some other kinds don’t froth well cold.

Last Thoughts

Now I want to hear from you: have you tried any of these iced espresso drinks? Do you have your secret recipe or twist that deserves a spot on the list? I would like to read your comments below. Let’s swap some ideas.