Creamy Spanish Iced Latte: Sweet Coffee Treat (Print Version)
Discover how to make a creamy Spanish Iced Latte at home. This sweet, cold coffee will brighten your day with condensed milk and rich espresso.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 2 Minutes minutes
Total Time: 7 minutes
Servings: 1 Serving
Difficulty: Beginner
Cuisine: Spanish
Dietary: Vegetarian
# Ingredients:
→ Main Components
01 -
1-2 shots (60ml) hot espresso, freshly brewed
02 -
2-3 tablespoons sweetened condensed milk (adjust to taste)
03 -
1/2 cup (120ml) whole milk, or milk alternative (cold)
04 -
Plenty of ice cubes
→ Flavor Enhancers (Optional)
05 -
1/4 teaspoon vanilla extract
→ Garnish
06 -
A sprinkle of ground cinnamon
# Instructions:
01 -
First things first, get that espresso brewing! Whether it's from a fancy machine, a Moka pot, or a trusty AeroPress, you want a strong, fresh shot. I always smell that rich, earthy coffee aroma fill the kitchen, and it just instantly brightens my mood. Honestly, don't rush this step; a good espresso is the foundation of a great drink. I've tried using lukewarm espresso before, and it cools the drink too quickly, making it less refreshing.
02 -
In your serving glass, pour in the sweetened condensed milk. This is where the magic happens! I usually start with about 2 tablespoons, but you can totally adjust it to your sweet tooth. I once poured way too much, thinking "more is more," but it ended up being overly sweet. Learn from my mistakes, start small and add more if you like. The thick, creamy milk sinking to the bottom looks so inviting.
03 -
Carefully pour the hot espresso over the condensed milk. You'll see it swirl and mix slightly, creating those beautiful layers that make this drink so visually appealing. I love watching the dark coffee mingle with the pale milk. This is where a tiny splash of vanilla extract can go in too, if you're using it, just to give it that extra oomph. Don't stir it yet, let the layers do their thing!
04 -
Now, generously fill your glass to the brim with ice cubes. I always make sure I have plenty of ice ready because nothing is worse than a warm "iced" drink! The clinking of the ice against the glass just screams "refreshment." This step helps cool down the espresso and creates the perfect temperature. I've been known to drop a few cubes on the floor, honestly, kitchen chaos is real here.
05 -
Gently pour in your choice of milk until the glass is full. This is the final layer and it really brings the whole thing together. You'll see the distinct layers forming – the condensed milk at the bottom, the coffee in the middle, and the fresh milk on top. It’s a beautiful sight! I sometimes use a spoon to gently pour the milk over the back of it, just to keep those layers extra defined, though it’s not strictly necessary.
06 -
Give your Spanish Iced Latte a good stir with a long spoon to combine all those glorious layers. Watch as the condensed milk, espresso, and milk blend into a creamy, dreamy concoction. The color changes to a lovely caramel hue, and the aroma is just delightful. Finish with a sprinkle of cinnamon if you like – it adds a lovely touch. Take a sip and let that sweet, rich, cold coffee transport you!
# Notes:
01 -
Use *cold* milk for topping. Warm milk will melt your ice too fast, and nobody wants a watery iced coffee.
02 -
Don't stir the condensed milk and espresso *before* adding ice and milk. The layering is part of the experience!
03 -
The type of condensed milk matters. Some brands are thicker and sweeter; experiment to find your favorite.
04 -
For extra froth, shake your cold milk in a sealed jar vigorously before pouring. It adds a lovely texture.
# Tools You'll Need:
01 -
Espresso machine (or Moka pot/AeroPress)
02 -
Serving glass
03 -
Long spoon
04 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 200-300 (estimate)
Total Fat: 8-12g (estimate)
Total Carbohydrate: 30-45g (estimate)