Top tips for making iced cappuccino

• For the best results, use the best quality, freshest ingredients.
• If you have an espresso machine, that's great, just brew 2 shots. Otherwise use any coffee maker you have to brew to shots or brew 1/3 cup of very strong coffee. Check out my guide to making espresso without a machine.
• You can use any milk you prefer. But some frother better than others. Check out my guides to the best dairy milks and the best non-dairy milks. Ok, I wrote it for lattes, but the techniques apply to making capuccinos.
• Frothing cold milk is almost the same as frothing hot/steamed milk. Some work better than others. I would try either 2% milk or barista blend oat milk for easy success!
• Make sure your milk is cold before frothing.
• Use a blender or milk frother to get the perfect creamy texture and foam.
• Use a spoon to hold back the foam as you pour the milk. Then spoon out a small amount of foam.
• Just like a regular cappuccino, an iced espresso uses the ratio:
• 1/3 espresso + 1/3 frothed milk + 1cm milk foam.
• It's your cappuccino, so you can customize it however you want. Some options include:
• Adding flavored syrup. Imagine an iced mocha cappuccino? Or what about maple syrup iced capp?
• Maybe you'd prefer some whipped cream on top, perhaps even topped with a dusting of chocolate powder.