Creamy Iced Spanish Latte Recipe
A smooth, sweet iced latte made with whole milk and sweetened condensed milk, brightened with a touch of vanilla. Ready in minutes — a perfect afternoon pick-me-up.
Servings: 1
Ingredients
Milk mixture
- 6 fl oz whole milk
- 2 tbsp sweetened condensed milk
- 1/4 tsp pure vanilla extract
Coffee & finish
- 3.5 fl oz freshly brewed espresso (cooled slightly)
- 1 cup ice cubes
Instructions
Preparation Steps
- Brew a double shot of espresso and set it aside to cool for a couple of minutes — it should be warm, not boiling. If you prefer, use espresso that was pulled earlier and chilled briefly in the fridge.
- In a lidded jar or cocktail shaker combine the whole milk, sweetened condensed milk, and vanilla. Seal and shake vigorously for 20–30 seconds until the mixture is well blended and slightly frothy on top.
- Fill a tall glass with the ice cubes. Pour the cooled espresso over the ice so the coffee chills quickly without watering down too fast.
- Slowly pour the shaken milk mixture over the coffee — pouring over the back of a spoon will help create a pretty layered effect. If you prefer an even flavor, give the drink a gentle stir to combine.
- Taste and adjust: add a touch more condensed milk if you want it sweeter, or a quick stir to fully homogenize. Serve immediately.
Notes
For a silkier texture, chill the milk ahead of time and shake right before serving. Leftovers can be stored in the fridge for up to 24 hours but shake again before using.
This recipe is an original creation inspired by classic Creamy Iced Spanish Latte Recipe flavors. All ingredient ratios and instructions are independently developed.