Two things I love are iced coffee and Hawaii, so putting those together is perfection. So get ready for your new favorite latte recipe!
Island Vintage Coffee is basically the Hawaiian Starbucks, but way better. We always visit a million times when we go to both Oahu and Maui.
Luckily, I have had the pleasure of visiting Hawaii six times and one thing I am obsessed with is the iced latte from Island Vintage Coffee. I consider myself a self-proclaimed coffee connoisseur, so I have extremely high standards for my lattes. Some might even say my standards are too high (lol) but I believe your standards can never be too high, especially with coffee…don’t mess with my coffee. Needless to say, you can trust my coffee opinion. 😉
My go-to order is a medium iced island latte and the Cacao Moana Acai Bowl (see below) …the best breakfast of Hawaiian champions. You can even order coffee, souvenir cups or their signature granola that they put on their acai bowls on their website.
Why I’m Obsessed
For me, my perfect iced latte is strong, not too sweet, great flavor, not too much milk and of course NOT watered down. I’ve been disappointed many times in the past, especially when you see the barista pour the piping hot espresso RIGHT over the ice making my latte ‘watery’… it’s the worst. As you can tell, I get very passionate about good coffee. I am very excited to share my perfected Island Latte recipe with you so you can also enjoy this latte anytime.
First, they use 100% Hawaiian coffee, which in my opinion is one of the best (maybe a little biased). It has 2 espresso shots (but I get 4 shots) along with macadamia nut syrup with a touch of coconut. It gives all the Hawaiian vibes and I just HAD to figure out how to make it at home.
You’ll Need:
Macadamia Nut Syrup
Coconut Syrup
Good Coffee
Espresso Maker
Iced Coffee Chiller
mL Measuring Cups
Nugget Ice
Insulated Coffee Cup
I’ll be making this all summer long for the perfect afternoon Hawaiian pick me up. 🙂
Aloha!
Ingredients
- 2 – 4 shots of espresso (2 is standard but I use 4)
- 20 mL Macadamia Nut Syrup
- 10 mL Coconut Syrup
- 3/4 cup Whole milk (or milk of your choice)
- 1 cup of ice (preferably nugget or crushed ice)
Instructions
- Combine espresso, syrups and milk in a cup
- Pour into HyperChiller
- Wait at least 1 minute, up to 5 minutes
- Fill your cup with nugget ice then pour your chilled coffee over the ice
- Enjoy!
Notes
* I prefer my lattes less sweet so I tend to use half of the syrup amounts *You could also make this a hot latte, just skip the HyperChiller *If you don’t have a HyperChiller, you can pour directly over ice (but you really should get one)