Iced latte in Quebec City: the art of summer coffee at Carrera Café
When the sun arrives at Petit-Champlain, the Carrera barista brings out the tall glasses, crushed ice, and the best espresso in town. It's iced latte season.
On the agenda
There is iced coffee and iced coffee. The first is a cooled espresso poured over ice cubes. The second is a work of art: choice of milk, espresso temperature, pouring order, ice quality, precise ratio. At Carrera Café, we prefer the second.
The Carrera barista treats each iced latte like a track engineer. Nothing is left to chance: grace is in the details.
The espresso is poured hot over the ice to create a thermal shock that releases the aromas. The milk is poured last, very cold, to create a visual gradient as beautiful as it is effective. The result: a two-layer iced latte unlike any other.
The Grand Prix Iced Latte
Double ristretto espresso. Crushed ice in a tall glass. Madagascar vanilla syrup (optional). Very cold oat milk poured slowly over the back of a spoon. Hot espresso poured last.
The choice of milk is crucial. At Carrera, we mainly use oat milk for its creamy texture that resists cold without separating. But whole milk also works wonders for purists.
Grand Prix Iced Latte
The classic. Double espresso, oat milk, crushed ice. Simple, precise, unbeatable.
Cold Brew Paddock
Cold brew 18 hours, concentrated version. Sweet, deep, without the acidity of espresso. For those who want coffee without the jitters.
Affogato Ferrari
Local ice cream scoop, double hot espresso poured over it. The perfect collision between hot and cold.
Iced Matcha Latte
Ceremonial matcha powder, oat milk, ice. Herbal, sweet, visually spectacular in emerald green.
An iced latte doesn't wait. After ten minutes, the ice melts and dilutes the espresso. Be present. This is your pit stop.
The two-layer gradient is not decorative: it creates distinct flavor zones in the glass. Taste each layer separately before mixing. The experience is doubled.
On the Petit-Champlain terrace in July, one iced latte is never enough. Order the second before finishing the first. Your future self will thank you.
The Carrera terrace opens in spring and stays open until the first snowfalls. July and August are the busiest months: book early or come on weekday mornings for the best spots.
With your iced latte, order a light board or a focaccia: the perfect combination for an al fresco summer breakfast in the heart of Old Quebec.
The ideal terrace menu
Grand Prix iced latte + Pole Position Focaccia + terrace seat facing the street. Add a Pit Stop Spritz if the sun calls for it. Allow at least one hour.
The Carrera barista doesn't slack off in winter. The menu shifts to hot lattes: maple syrup latte, spiced chai latte, flavored mulled wine. Same rigor, same precision, just a bit more steam.
Carrera Maple Latte
Double espresso, whole milk foam, Quebec maple syrup, pinch of cinnamon. Quebec in a cup.
Grand Prix Mulled Wine
Red wine Quebec, spices, orange, honey. Carrera's answer to February's minus twenty degrees.
The iced latte season begins
Come discover the Grand Prix iced latte and the entire summer menu of Carrera Café on the Petit-Champlain terrace. The best summer coffee in Quebec awaits you.
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