Iced Latte

7. May, 2009

I first had a similar iced latte at a cafe called Englen in Aarhus, Denmark. We were visiting friends from home, Sigrún (my namesake) and her husband Freyr. It was the summer of 2006 and we were sitting outside, at the back of the cafe. We were absolutely melting in the sunshine (us Icelanders never consider going into the shade since we very seldom experience heat and sun in Iceland...) so I asked for something cold and was served an iced latte. It was amazingly good, creamy and light, without being too coffee like (I don't actually like the taste of coffee unless very mild). Freyr told me he could make an iced latte at home, just as good. I shook my head..."no way" I said. He told me that he would make me some when we got home. "Fine" I said with a grin..."can't wait". The pressure was immense on Freyr to deliver an amazing iced latte, so as soon as we got back home to their place (never one to miss a challenge) he started making one. He soon produced an iced latte in a tall glass. With some hesitation I looked at it (it looked pretty good) and took the first sip. I must admit that it was absolutely fantastic. In fact it was so good that he had to make at least 4 drinks which I drank all in a row. I got the recipe and tried to replicate the drink when I got back home but there was this just one tiny issue. The quality of the latte (the frothiness and the creamy texture) depends on the milk itself. I have found that the Danish milk is the best for homemade iced latte but the milk in England and many other places is pretty "flat". I have had some luck with the Icelandic milk but the Danish is by far the best. So...if you can't get your hands on Danish milk, you can at least make this iced latte with good results, just not as fantastic perhaps as it otherwise might have been. I have also used soy milk although it doesn't produce frothy results. Anyway, just get experimenting and you will soon have amazing iced latte to serve your friends...Starbucks better watch out!!!

Note that you will need to chill the coffee for at least an hour in the fridge. Also note that you will need a blender or a food processor.

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This is a fantastic iced drink, perfect for the hot summer day!

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This recipe is:

Egg free
Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free
Vegan

Iced Latte

Serves 2 people

Ingredients

200 millilitres (7 fluid oz) semi-skimmed milk (you can use soy milk but it won't be as frothy)
150-200 millilitres (5-7 fluid oz) decaffeinated (or caffeinated) coffee
4 tablespoons agave nectar (or maple syrup)
A large handful of ice cubes and then some extra

Preparation

First prepare the 150-200 millilitres coffee. Strength depends on personal taste, some might like drip coffee other might like a double espresso. Chill the coffee in the refrigerator for 1 hour.
When the coffee is cold, place the handful of ice cubes in a blender or food processor (set two ice cubes aside). Mix very well (10 seconds).
Add the 200 millilitres semi-skimmed milk and 4 tablespoons agave nectar. Blend at high speed for at least two minutes or until the milk has become frothy and smooth.
Add two more ice cube and blend for 5 seconds.
Divide the milk into two equal parts.
Pour milk into the two tall glasses. The foamy part should also be added into the glass.
Now divide the coffee into two parts and pour onto a back of a teaspoon so that the coffee will run in a narrow stream into the milk.
Add a couple of ice cubes in each glass.
Serve immediately.