So in brief, we are in a bit of a debate over should shots be poured over ice when making iced lattes and mochas, etc.

I have always been of the mind that the best way to make any iced espresso drink was to lower the temprature slowly in an attempt to avoid shocking or seizing the shot by pouring your shot into a small amount of milk or syrup at the bottom of your cup, then adding milk followed lastly by ice.

At the shop I am currently working at, the procedure is to fill cup with ice, dump espresso and monin chocolate syrup over ice, finish with milk.

What do you think is the best way to provide an outstanding iced latte or mocha? Am I just a needlessly snobbish coffee elitist for flinching at shots being poured over ice or is there really no difference.

Thanks in advance for your reply!

-Adam