Iced Coffee Cup Aesthetic Recipe

I crafted an aesthetic glass Iced Coffee Cup with a tiny secret that creates a picture perfect layered look you won’t expect.

I love starting the day with an Iced Coffee Cup that looks like it was borrowed from a cafe window. I layered cold milk over a double shot espresso and watched the swirl, and yeah I took way too many photos.

This is the kind of Pretty Drinks moment that begginers and pros both freak over, so obviously I had to shoot an Aesthetic Coffee Recipe Video even though I hate being on camera. There’s something tiny and satisfying about glass, contrast, and that first sip that makes you wanna pause, you know?

Simple, a little extra, and totally shareable.

Ingredients

• Espresso or cold brew, concentrated caffeine, bold bitter flavor, gives drink it’s backbone.
• Milk whole or plant, adds creaminess, protein, some carbs, makes it smooth.
• Ice chills fast and dilutes, lightens intensity, keeps the drink refreshing.
• Simple syrup quick sweetener, melts into cold coffee easily, balances bitterness.
• Vanilla extract tiny splash boosts aroma, adds warm sweet notes, subtle depth.
• Heavy cream or whipped cream, adds richness, fat and texture, makes a dreamy top.
• Chocolate shavings or cocoa, pinch for dusting, adds bitter sweet cocoa, looks pretty.

Ingredient Quantities

• Double shot espresso, about 60 ml (or 3/4 cup / 180 ml strong cold brew, chilled)
• Cold milk, 180 to 240 ml whole milk or milk of choice like oat or almond
• Ice cubes, about 1 cup or enough to fill a tall glass
• Simple syrup, 1 to 2 tablespoons, more if you like it sweet
• Vanilla extract, 1/4 teaspoon, optional but nice
• Heavy cream or whipped cream, 2 tablespoons or a small dollop for topping, optional
• Chocolate shavings or cocoa powder, a pinch for dusting, optional
• Cinnamon, a pinch for dusting, optional
• Sea salt, a tiny pinch to brighten flavors, optional

How to Make this

1. If using espresso, pull a double shot (about 60 ml) and let it cool for a few minutes; if you prefer cold brew, measure 180 ml chilled cold brew and skip the espresso step.

2. Make simple syrup if you don’t have any: combine equal parts sugar and water (start with 1/4 cup each), heat until the sugar dissolves, cool. Or stir 1 to 2 tablespoons of sugar into the warm espresso so it melts faster.

3. Fill a tall aesthetic glass with ice about to the top, swirl the glass to chill it, then pour in 180 to 240 ml cold milk of your choice.

4. Add 1 to 2 tablespoons simple syrup to the milk and 1/4 teaspoon vanilla extract if you want that extra round flavor; stir gently so the sweetener mixes but don’t overdo it.

5. Slowly pour the cooled espresso or the chilled cold brew over the back of a spoon right onto the ice to get that pretty layered look; pour slowly so the dark coffee sits on top of the milk at first.

6. If you like it richer, lightly whip 2 tablespoons heavy cream or spoon a small dollop of whipped cream and float it on top; you can also pour the cream over the back of a spoon to keep the layers.

7. Finish with a tiny pinch of sea salt to brighten the flavors, then dust with a pinch of cocoa powder, chocolate shavings or cinnamon for aroma and contrast.

8. Give it a gentle stir before drinking or sip through a straw to enjoy the layers; taste and add more syrup if you want it sweeter.

Equipment Needed

1. Espresso maker or cold brew setup (espresso machine, moka pot, Aeropress, or a jar for steeping cold brew)
2. Measuring cup or jigger (for 60 ml espresso or 180 ml cold brew and 180 to 240 ml milk)
3. Small saucepan or microwave-safe jar (to make simple syrup)
4. Tall glass (aesthetic highball or tumbler to show the layers)
5. Long spoon or bar spoon (for stirring and to pour coffee over the back of it so you get nice layers)
6. Ice scoop or tongs (to load the glass without touching the ice)
7. Small whisk or handheld frother (to lightly whip the 2 tbsp cream or blend syrup into milk)
8. Measuring spoons and a tiny sieve or fine grater (for vanilla, sea salt, and dusting cocoa/chocolate shavings)

FAQ

Iced Coffee Cup Aesthetic Recipe Substitutions and Variations

• Espresso (double shot, ~60 ml): swap with 3/4 cup chilled strong cold brew for a smoother, less bitter cup; or 2 tsp instant espresso dissolved in 60 ml hot water if you’re in a hurry; or use decaf espresso/cold brew for no-caf options.
• Cold milk (180–240 ml): use oat milk for creamy foam and a slightly sweet taste, almond milk for a lighter, nuttier cup, or half-and-half for a much richer, dessert-like texture. If using plant milks choose a barista blend for best texture.
• Simple syrup (1–2 tbsp): honey or maple syrup work well, use roughly the same volume but stir a bit more to dissolve; agave nectar is sweeter so use a touch less; for low sugar try a liquid monkfruit or stevia sweetener to taste.
• Heavy cream or whipped cream topping: swap with canned coconut cream whipped for dairy-free decadence, or chill and whip full-fat coconut milk; or spoon on a dollop of mascarpone or creme fraiche for a tangy, luxe finish, or just use frothed milk for a lighter foam.

Pro Tips

1. Freeze leftover espresso or cold brew into ice cubes, they stop the drink from getting watered down and keep the coffee flavor strong even as the ice melts.

2. Chill your glass and milk ahead of time, youll need less ice and the layers will look cleaner plus the drink tastes sharper.

3. For perfect layers pour the coffee very slowly over the back of a spoon or down the side of the glass, if it mixes just try going even slower and tilt the glass a bit.

4. Start with less sweetener than you think you need, taste, then add more; a tiny pinch of sea salt and a lightly whipped cream float make the flavors pop and give a nicer mouthfeel.

Iced Coffee Cup Aesthetic Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I crafted an aesthetic glass Iced Coffee Cup with a tiny secret that creates a picture perfect layered look you won't expect.

Pin

Servings

1

servings

Calories

280

kcal

Equipment: 1. Espresso maker or cold brew setup (espresso machine, moka pot, Aeropress, or a jar for steeping cold brew)
2. Measuring cup or jigger (for 60 ml espresso or 180 ml cold brew and 180 to 240 ml milk)
3. Small saucepan or microwave-safe jar (to make simple syrup)
4. Tall glass (aesthetic highball or tumbler to show the layers)
5. Long spoon or bar spoon (for stirring and to pour coffee over the back of it so you get nice layers)
6. Ice scoop or tongs (to load the glass without touching the ice)
7. Small whisk or handheld frother (to lightly whip the 2 tbsp cream or blend syrup into milk)
8. Measuring spoons and a tiny sieve or fine grater (for vanilla, sea salt, and dusting cocoa/chocolate shavings)

Ingredients

• Double shot espresso, about 60 ml (or 3/4 cup / 180 ml strong cold brew, chilled)

• Cold milk, 180 to 240 ml whole milk or milk of choice like oat or almond

• Ice cubes, about 1 cup or enough to fill a tall glass

• Simple syrup, 1 to 2 tablespoons, more if you like it sweet

• Vanilla extract, 1/4 teaspoon, optional but nice

• Heavy cream or whipped cream, 2 tablespoons or a small dollop for topping, optional

• Chocolate shavings or cocoa powder, a pinch for dusting, optional

• Cinnamon, a pinch for dusting, optional

• Sea salt, a tiny pinch to brighten flavors, optional

Directions

• If using espresso, pull a double shot (about 60 ml) and let it cool for a few minutes; if you prefer cold brew, measure 180 ml chilled cold brew and skip the espresso step.
• Make simple syrup if you don't have any: combine equal parts sugar and water (start with 1/4 cup each), heat until the sugar dissolves, cool. Or stir 1 to 2 tablespoons of sugar into the warm espresso so it melts faster.
• Fill a tall aesthetic glass with ice about to the top, swirl the glass to chill it, then pour in 180 to 240 ml cold milk of your choice.
• Add 1 to 2 tablespoons simple syrup to the milk and 1/4 teaspoon vanilla extract if you want that extra round flavor; stir gently so the sweetener mixes but don't overdo it.
• Slowly pour the cooled espresso or the chilled cold brew over the back of a spoon right onto the ice to get that pretty layered look; pour slowly so the dark coffee sits on top of the milk at first.
• If you like it richer, lightly whip 2 tablespoons heavy cream or spoon a small dollop of whipped cream and float it on top; you can also pour the cream over the back of a spoon to keep the layers.
• Finish with a tiny pinch of sea salt to brighten the flavors, then dust with a pinch of cocoa powder, chocolate shavings or cinnamon for aroma and contrast.
• Give it a gentle stir before drinking or sip through a straw to enjoy the layers; taste and add more syrup if you want it sweeter.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 360g
• Total number of serves: 1
• Calories: 280kcal
• Fat: 17.3g
• Saturated Fat: 10.7g
• Trans Fat: 0.1g
• Polyunsaturated: 0.2g
• Monounsaturated: 4g
• Cholesterol: 50mg
• Sodium: 110mg
• Potassium: 300mg
• Carbohydrates: 24g
• Fiber: 0g
• Sugar: 24g
• Protein: 6.2g
• Vitamin A: 140IU
• Vitamin C: 0mg
• Calcium: 240mg
• Iron: 0.1mg