Nick Puffer
The iced flat white is having a moment—and if you’ve ever had one, you know why. It’s rich like an iced latte, but smoother. It’s chilled like cold brew, but bolder. And that velvety milk? Yeah, it’s got a vibe all its own.
If you’re craving one at home, this iced flat white recipe will walk you through how to get that bold-meets-creamy balance. Got an espresso machine? Perfect. That’s the gold standard. If not, no worries—we’ve included a no-machine bonus version at the end that still tastes café-quality.
Personally, I find this drink to be my ideal mid-afternoon pick-me-up. It’s the kind of refreshment that feels indulgent without being heavy, and the espresso gives me just enough focus to power through that 2–4 p.m. slump. When I take a break, pull a fresh shot, and manually whip the milk with my frother, it becomes a simple, calming ritual that resets the day. There’s something about making it by hand that makes the whole thing feel more rewarding.
Let’s clear the froth: a flat white is made with espresso and microfoamed milk, giving it a creamy texture with a strong coffee flavor. It’s not as milky as a latte and not as foamy as a cappuccino. When served cold, it keeps that espresso base and creamy feel—just with ice.
For the iced version, you’ll need to pull a great espresso shot and froth your milk cold (instead of steamed). With the right coffee-to-milk ratio and a chilled twist, it’s everything you love about a flat white—refreshed.
If you’re skipping dairy, don’t worry—you can still enjoy an iced flat white without sacrificing texture or flavor. The key is choosing a milk alternative that froths well and complements the boldness of espresso.
Oat milk is hands-down the crowd favorite. It has a natural sweetness, a creamy texture, and froths beautifully, especially when served cold. Almond milk is another solid option, though it’s a bit thinner and may not hold foam as well. Soy milk gives a neutral taste and good froth, while coconut milk can add a tropical twist—but tends to separate in iced drinks unless well-shaken.
When using milk alternatives:
Look for barista blends that are formulated for better steaming and frothing
Shake or stir well before use—especially in cold drinks
Test a few brands—some froth better than others even within the same milk type
You might find your perfect cup takes a little experimenting, but when you land on the right combo? Game changer.
Strong, smooth, and velvety—the perfect balance between bold espresso and creamy milk.
Grind fresh espresso beans and prepare a standard double shot: Dose: 18–20g of finely ground coffee Brew Time: 25–30 seconds Target Yield: 36–40g of espresso in your shot glass Let it cool for 1–2 minutes so it doesn’t immediately melt the ice and water down the drink.
Measure 120g of cold milk (or use a scale to pour directly into your frothing pitcher). Then: Use your steam wand or electric frother to lightly aerate the milk. You’re aiming for a silky, slightly foamy texture—not stiff foam. Milk should stay cold, not heated, since this is an iced drink. Tip: Whole milk delivers the creamiest texture, but oat milk also foams well cold if using a barista blend.
Add 120g of ice to your chilled glass. Pour in your 36–40g espresso shot. Stir in 5–10g of syrup if you're adding sweetness. Slowly pour in 120g of frothed milk to create a soft blend or gentle layer.
Serve immediately and enjoy that perfect iced flat white—rich and bold with a smooth, chilled finish.
No espresso machine? No problem. This bonus method delivers a satisfying iced flat white using gear you likely already have—plus accurate ratios to help you replicate that perfect balance every time.
Strong brewed coffee: 60g (about 2 oz) of concentrated coffee
Brewed via moka pot, AeroPress, or cold brew concentrate
Milk (or milk alternative): 120g
Ice: 120g (about a heaping cup)
Optional: 5–10g of simple syrup or vanilla syrup (adjust to taste)
Brew your coffee: Aim for about 60g of concentrated coffee. With an AeroPress, try using a 1:4 ratio of coffee to water for a small, intense brew. Moka pot works well with a medium-fine grind and fills to the base valve. Cold brew concentrate should be made at a 1:4 ratio and stored in your fridge.
Froth your milk: Use cold milk (120g) and lightly froth it using a milk frother, French press, or even a jar. You want small bubbles and a creamy, cohesive texture—not stiff foam.
Build your drink:
Add 120g of ice to an 8–12 oz glass
Pour in your 60g of strong coffee
Add 5–10g of syrup if desired
Top slowly with 120g of frothed milk to blend or layer
Pro Tip: For a stronger coffee-forward version, reduce milk to 100g. For a smoother, creamier cup, increase milk to 140g and reduce coffee to 50g.
This ratio gives you that signature iced flat white balance: strong but not bitter, smooth but not overpowered by milk. No espresso machine required—and no guesswork, either.
Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
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