Strawberry Cream Cold Latte (Printer-friendly)

Sweet strawberry puree meets creamy milk and cold coffee in this chilled summer drink.

# What You’ll Need:

→ Strawberry Base

01 - 1 cup fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons water

→ Milk & Cream

04 - 1 cup cold whole milk
05 - 1/4 cup heavy cream

→ Coffee

06 - 1/2 cup cold brewed espresso or strong brewed coffee, cooled

→ To Serve

07 - 1/2 cup ice cubes
08 - Whipped cream, for topping (optional)
09 - Fresh strawberries, for garnish (optional)

# How-To Guide:

01 - Combine strawberries, sugar, and water in a small saucepan or microwave-safe bowl. Heat gently for 2-3 minutes until strawberries soften and release their juices. Let cool, then blend until smooth. Strain if desired for a seedless puree.
02 - In a shaker or large glass, combine the strawberry puree, cold milk, and heavy cream. Stir well until fully incorporated.
03 - Add ice cubes to two tall glasses. Pour the strawberry cream mixture evenly over the ice.
04 - Slowly pour the cold brewed coffee over the top to create a marbled effect.
05 - Top with whipped cream and garnish with fresh strawberries if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms your ordinary iced coffee into something that feels like a café special without any fancy equipment
  • The fresh strawberry puree strikes that perfect balance between fruit sweetness and coffee bitterness
  • Ready in ten minutes flat but tastes like you spent all morning crafting it
02 -
  • The strawberry puree keeps in the fridge for 3 days, so I often make a double batch for instant weekday treats
  • Pouring the coffee slowly over a spoon is the secret to that beautiful layered effect instead of muddy brown drink
  • Your strawberries' sweetness varies wildly by season, so taste that puree before mixing
03 -
  • Freeze extra strawberry puree in ice cube trays for future single-serve batches
  • A tiny pinch of sea salt in the strawberry base intensifies the fruit flavor without making it taste salty
  • Use slightly underripe strawberries if you want more tartness to cut through the cream

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