The Spanish Leather Coffee Company shows you how to easily make 3 different iced lattes!

Mint-Basil Iced Latte

1. Make simple syrup by simmering together 250ml of water (1 cup) and 250g of white sugar (1 cup) over medium heat until the sugar is dissolved.

2. Combine the hot syrup, 20g of mint, and 20g of basil in a heatproof jar, cover, and let sit in the fridge for 12 hours.

3. Strain the mint and basil from the syrup. This will keep in the fridge for about 2 weeks.

4. Combine ice, 1oz of syrup, 2oz of espresso, and milk. Garnish with some mint and basil and enjoy!

Raspberry Iced Latte

1. Make simple syrup by simmering together 250ml of water (1 cup) and 250g of white sugar (1 cup) over medium heat until the sugar is dissolved.

2. Add 6oz of raspberries to a heatproof jar and muddle lightly.

3. Add the hot syrup to the raspberries, cover, and let sit in the fridge for 12 hours.

4. Strain the raspberries from the syrup. This will keep in the fridge for about 2 weeks.

5. Combine ice, 1oz of syrup, 2oz of espresso, and milk. Garnish with some raspberries and enjoy!

Spicy Ginger Iced Latte

1. Make simple syrup by simmering together 250ml of water (1 cup) and 250g of white sugar (1 cup) over medium heat until the sugar is dissolved.

2. Chop 200g of ginger into small pieces.

3. Add the small ginger pieces to the syrup and let simmer for about 10 minutes.

3. Add the ginger/syrup mixture to a heatproof jar, cover, and let sit in the fridge for 12 hours.

3. Strain the ginger from the syrup. This will keep in the fridge for about 2 weeks.

4. Combine ice, 1oz of syrup, 2oz of espresso, and milk. Garnish with some ginger pieces and enjoy!