Iced Spanish latte recipe with condensed milk
Jack Donnell
At a glance
Make an iced Spanish latte with espresso, cold milk, and sweetened condensed milk. Includes measured quantities, mixing steps, and sweetness adjustments.
An iced Spanish latte, as commonly served on contemporary cafe menus, combines espresso, milk, and sweetened condensed milk. The condensed milk adds sweetness and a creamy texture. This version makes one cold drink with a tablespoon of condensed milk as the starting amount.
Names and proportions vary between cafes. The ingredient list is more useful than the name alone, especially when comparing a Spanish latte with a Vietnamese iced coffee made using a phin filter.
Iced Spanish latte recipe with condensed milk
Yield: 1 drink · Prep: about 3 minutes · Cook/brew: about 2 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, heat-resistant cup, spoon, measuring spoons, and a 16 fl oz glass.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) cold milk
- 1 tablespoon (20 g) sweetened condensed milk
- 1 cup ice cubes (about 140 g)
Instructions
- Measure condensed milk. Spoon the condensed milk into a heat-resistant cup. Check that the can says sweetened condensed milk rather than evaporated milk.
- Mix with espresso. Prepare the double espresso and pour it over the condensed milk. Stir until there is no thick layer on the bottom.
- Add cold milk. Let the coffee mixture stop steaming, then stir in the measured cold milk.
- Serve over ice. Put ice in the serving glass and pour the milk-coffee mixture over it. Stir once more and serve immediately.
Tips and adjustments
Sweetness varies?
Use the same brand and weighed amount of condensed milk when comparing versions. A heaped spoon is not a repeatable tablespoon measure.
Thick layer remains?
Stir condensed milk into hot espresso before adding cold milk or ice. Cold ingredients make it harder to disperse.
Prefer stronger coffee?
Reduce the cold milk slightly next time. Keeping condensed milk unchanged lets you compare coffee intensity without changing every ingredient.
Common questions
Can I make a hot Spanish latte?
Yes. Warm the measured milk, stir condensed milk into the hot espresso, then combine. Omit ice and use a heat-resistant mug.
Is evaporated milk an equal substitute?
No. Evaporated milk is a different ingredient and does not supply the same sweetness or thickness. A substitution would require a new sweetener and texture adjustment.
More coffee recipes
- Vietnamese iced coffee recipe with a phin filter
- Iced latte recipe with espresso and cold milk
- Caramel latte recipe
Browse all coffee recipes or return to our recipe collection.
Illustrative stock photo: Pexels, used under the Pexels license.