Iced Spanish Latte: the recipe for summer
Cold, sweet, and velvety — the recipe for one of the most popular iced drinks, made with our Cuchavira espresso blend.
Published
A Spanish Latte differs from a classic latte in one key way: it’s sweetened with condensed milk instead of syrup — which gives it that signature velvety sweetness.
Ingredients (for 1 glass)
1–2 shots of espresso (ideally with a blend like Cuchavira), 2–3 tbsp sweetened condensed milk, 150ml milk of your choice, ice.
Steps
Stir the hot espresso with the condensed milk until fully dissolved — this is the key step, since condensed milk doesn’t dissolve well in a cold liquid.
Fill a glass with ice to the top, and add the cold milk.
Slowly pour the espresso-condensed milk mixture on top, so it layers. Stir before drinking, or let it blend in slowly on its own.
Our tip
Use an espresso blend with a chocolatey, syrupy profile — not too acidic — so it balances the sweetness of the condensed milk.
