April 7, 2026
Almond Croissant Iced Latte
If your favorite bakery almond croissant melted into your morning coffee… this would be it.
This Almond Croissant Iced Latte is buttery, sweet, lightly nutty, and tastes like that soft almond filling inside a warm croissant. The syrup is rich and cozy, and the almond cold foam takes it fully into café-drink territory — right at home.
It’s indulgent, comforting, and honestly feels a little fancy in the best way.
This is one of those drinks that makes your coffee feel like a treat.
Link to my go-to plastic alternative to-go cups I reuse over and over again!
Why You’ll Love This
Tastes like an almond croissant in latte form
Buttery, sweet, and lightly nutty
Perfect balance of cozy + refreshing
Simple homemade syrup that lasts all week
Feels like a bakery drink at home
Almond Croissant Iced Latte
Almond Croissant Syrup
Ingredients
1 cup water
½ cup granulated sugar
½ cup brown sugar
½ cup unsalted butter
1 tablespoon almond extract
1 tablespoon vanilla extract
¼ teaspoon salt
Optional: 2 tablespoons almond butter
Instructions
Heat water, granulated sugar, and brown sugar in a saucepan over medium heat, stirring until sugar is fully dissolved.
Add butter and whisk until completely melted and smooth.
Lower heat and gently simmer for 5–7 minutes. Do not boil hard.
Remove from heat and stir in almond extract, vanilla, salt, and almond butter if using.
Let cool slightly — it will thicken as it cools.
Store in a sealed jar in the fridge for up to 2 weeks.
Use
Hot latte: 1 to 1½ tablespoons syrup
Iced latte: 1½ to 2 tablespoons syrup
Almond Croissant Cold Foam (Optional but SO good)
Ingredients
½ cup cold heavy cream
1 tablespoon almond croissant syrup
½ teaspoon vanilla extract
Tiny pinch of salt
Instructions
Add everything to a jar, milk frother, or blender.
Froth until thick but still pourable.
Spoon gently over iced latte.
Assemble the Latte
Fill a glass with ice.
Add:
1½–2 tablespoons almond croissant syrup
2 shots espresso
Milk of choice
Stir gently to combine.
Top with almond croissant cold foam if using.
Finish
Optional, but highly recommended:
Crushed or sliced almonds
Light drizzle of syrup
Extra foam on top
That bakery look = achieved
My Tips
- Use almond butter for a deeper almond croissant flavor
- Oat milk and almond milk both work beautifully here
- Blend syrup if you want it ultra smooth
- Adjust sweetness depending on your preference
- The syrup also tastes amazing in hot coffee
What It Tastes Like
Buttery, sweet, and nutty with a soft vanilla finish. It really tastes like the inside of an almond croissant mixed with a creamy iced latte — cozy but still refreshing.
Your Bakery Coffee Moment
This is one of those drinks that feels a little elevated but is actually really simple to make. Perfect for slow mornings, weekend coffee, or when you want something different from your usual latte.
If you make it, let me know @whatrobineats — this one is seriously hard not to love!
Almond Croissant Iced Latte
Ingredients
Almond croissant syrup
- 1/2 cup sugar of choice
- 1/2 cup brown sugar
- 1 cup water
- 1/2 cup unsalted butter
- 1 tbsp almond extract or paste
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- optional 2 tbsp almond butter
Almond croissant cold foam
- 1/2 cup heavy cream
- 1 tbsp almond croissant syrup
- 1/2 tsp vanilla extract
- pinch of sea salt
For the latte
- 1 1/2 - 2 tbsp almond croissant syrup
- 2 shots espresso
- milk of choice
Instructions
- Heat water, granulated sugar, and brown sugar in a saucepan over medium heat, stirring until sugar is fully dissolved
- Add butter and whisk until completely melted and smooth
- Lower heat and gently simmer for 5–7 minutes. Do not boil hard
- Remove from heat and stir in almond extract, vanilla, salt, and almond butter if using
- Let cool slightly — it will thicken as it cools
- Store in a sealed jar in the fridge for up to 2 weeks.
for the cold foam
- Add everything to a jar, milk frother, or blender. Froth until thick but still pourable.Spoon gently over iced latte
for the latte
- Fill a glass with ice
- Add in almond croissant syrup and milk of choice
- Pour espresso over milk and top with crushed almonds. give a little stir and enjoy!
