Summer Peach Solstice Iced Latte

A juicy, sun-kissed peach iced latte that captures pure summer vibes. The natural sweetness of peach creates a bright, refreshing contrast to the coffee — different from berry profiles and full of golden-hour orchard energy. Easy to make with a quick homemade peach syrup (or store-bought), it’s light, craveable, and perfect for hot days.

Ingredients (serves 1):

• 2 shots espresso or ½ cup strong brewed coffee using Andean Summit Light roast, cooled

• ½ cup milk of choice

• 2–3 tbsp peach syrup (easy homemade: muddle ½ ripe peach or 2 tbsp peach preserves with 1 tbsp hot water + tiny pinch sugar, strain if needed)

• Ice cubes

• Fresh peach slice for garnish (optional but beautiful)

Instructions:

1. Brew the coffee with Andean Summit and cool it (ice or fridge works great).

2. In a tall glass, add the peach syrup and milk with a few ice cubes. Stir to create a creamy peachy-pink base.

3. Fill the glass with more ice.

4. Slowly pour the cooled coffee over the back of a spoon for pretty swirls and layers.

5. Garnish with a fresh peach slice. Stir gently and enjoy this sweet summer escape!