Café com Leite Gelado Recipe: The Beloved Brazilian Pingado You Can Make at Home

There's something about a cold glass of café com leite that instantly transports me to lazy afternoons at my grandmother's kitchen table. In Brazil, this simple mix of strong coffee and cold milk is known as pingado, and it's the kind of drink that feels both nostalgic and refreshing at the same time. While it sounds almost too easy to call a recipe, getting the balance right — the strength of the coffee, the temperature of the milk, the touch of sweetness — makes all the difference. On hot days when a steaming cup of coffee feels unbearable, this is my go-to. Let me walk you through how I make it at home, with a few little tips I've picked up along the way.

The Perfect Cold Coffee Base

Creamy iced coffee with ice cubes in a glass, ready to be served

Everything starts with the coffee. I like to brew a strong batch — either espresso-style or a bold drip — and let it cool completely before using it. Hot coffee poured over cold milk just turns lukewarm and muddy, so patience here really pays off. Once cooled, I chill it in the fridge so the drink stays refreshingly cold from the first sip to the last. If you want an extra creamy texture, you can even blend the chilled coffee with a handful of ice cubes before mixing it with the milk. A pinch of cinnamon or a drizzle of vanilla never hurts either.

1 cup of strong brewed coffee, cooled and chilled
1 cup of cold whole milk (or your favorite plant-based milk)
1 to 2 teaspoons of sugar or condensed milk, to taste
Ice cubes, as many as you like
Optional: a pinch of cinnamon or a splash of vanilla extract

Brew a strong cup of coffee and let it cool to room temperature, then refrigerate it for at least 30 minutes.
Fill a tall glass with ice cubes.
Pour the chilled coffee over the ice, filling the glass about halfway.
Add the sugar or condensed milk and stir well until dissolved.
Slowly pour the cold milk over the coffee mixture.
Stir gently, add a pinch of cinnamon or vanilla if you like, and serve immediately.

A Classic Pingado, Served Cold

Glass of iced café com leite, the famous Brazilian pingado served cold

This is the version I grew up with — the pingado, that beloved mix of coffee and milk that shows up at every padaria counter in Brazil. Served cold, it becomes the ultimate summer drink: smooth, comforting, and just sweet enough. I love making it in a tall glass so I can watch the milk swirl into the dark coffee before stirring. If you're feeling indulgent, swap the sugar for a spoonful of sweetened condensed milk, which makes it silkier and a little more dessert-like. Either way, it takes less than five minutes and tastes like pure comfort.

1/2 cup of strong espresso or very concentrated coffee, chilled
3/4 cup of cold milk
1 tablespoon of sweetened condensed milk (or 1 teaspoon of sugar)
Ice cubes
Optional: cocoa powder for dusting

Chill your espresso or concentrated coffee thoroughly.
In a small bowl, whisk the condensed milk with a splash of the cold milk until smooth.
Fill a tall glass with ice and pour in the coffee.
Add the condensed milk mixture and stir.
Top with the remaining cold milk and stir once more.
Dust with cocoa powder if desired and enjoy right away.

Whether you call it café com leite gelado or pingado, this drink is proof that the simplest things are often the best. Play with the coffee-to-milk ratio until you find your perfect glass, and don't be afraid to make it your own. Cheers to cold coffee done right!