One glass, three ways to start
For the afternoon when you want something cold, creamy and a little sweet, this is a good place to start. Use the coffee you already know how to make; there is no special machine to buy before you can enjoy it.
For one serving, use 60 ml prepared espresso or moka-pot coffee, 150 ml cold milk, 10 ml vanilla syrup and about 120 g ice. Alternatively, use 90 ml cooled, stronger-than-usual filter coffee and begin with 120 ml milk. These are starting proportions: the sweetness of your syrup and the strength of your coffee will change the result.
Use dairy milk or a plant-based drink you already enjoy. You need a glass large enough for the ice and liquid, a measuring jug and a spoon. A premium espresso machine is optional; choose the coffee method you already have.
| For one glass | Starting quantity |
|---|---|
| Prepared espresso or moka-pot coffee | 60 ml |
| Cold milk | 150 ml |
| Vanilla syrup | 10 ml |
| Ice | About 120 g |
| Filter-coffee variation | 90 ml strong cooled coffee + 120 ml milk |
Build the drink
Stir the vanilla syrup into the prepared coffee until combined. Add ice to the glass, pour in the cold milk, then add the coffee. Stir gently before tasting so that the first sip represents the whole drink rather than a layer of syrup or milk.
Taste before adding more syrup. If the coffee disappears behind the milk, reduce the milk by 20 ml on your next glass. If the drink is too intense, add a little milk now. Keep the ice amount similar between attempts so dilution does not become another changing variable.
Make the next glass yours
For a less sweet version, halve the syrup rather than increasing the coffee first. For a dairy-free version, start with an unsweetened alternative so you can control sweetness separately. A flavored or sweetened milk may need no added syrup at all.
Write down your coffee method, liquid quantities and syrup brand. This simple record is more useful than trying to memorize the shade of brown in the glass. Serve promptly: slowly melting ice will change both strength and texture. There is no single correct balance if you prefer a softer or more coffee-forward drink.