To make an iced Spanish latte at home, stir 20 to 30 ml sweetened condensed milk into 1 to 2 hot shots of espresso (or one espresso or ristretto capsule, or strong moka coffee), pour it over a glass of ice, then add 150 to 200 ml cold milk. Coffee & Cream sells the condensed milk and the coffee for it, plus milk frothers if you want the hot version.
Iced Spanish latte ingredients for one glass
- 20 to 30 ml sweetened condensed milk (about 4 to 6 teaspoons). A 397 g can of Rainbow Sweetened Condensed Milk covers many glasses.
- 1 to 2 shots of espresso, about 30 to 60 ml. One espresso or ristretto capsule works, or a strong moka brew.
- 150 to 200 ml cold milk.
- A full glass of ice.
Steps
- Pull 1 to 2 shots of espresso, or brew a short, strong cup in a moka pot. Keep it hot.
- Stir the sweetened condensed milk into the hot coffee until it fully dissolves. Shaking them together in a small jar works too.
- Fill a glass with ice.
- Pour the sweetened coffee over the ice.
- Add 150 to 200 ml cold milk and stir once. Taste, and if you want it sweeter, use a little more condensed milk in the next glass.
Hot Spanish latte
Use the same coffee and the same 20 to 30 ml of condensed milk. Steam or froth 150 to 200 ml of milk until it is hot and lightly foamy, then pour it over the sweetened espresso. A Nespresso Aeroccino 3, a Hibrew M3A or a stainless steel milk jug on the steam wand all work. Look for one in the milk frothers collection. Start with cold milk in a frother and fill it no higher than its max line. The Aeroccino 3 froths up to 120 ml at a time, so froth 150 to 200 ml in two rounds.
Spanish latte without condensed milk
Stir 1 to 2 teaspoons of sugar into the hot espresso until it dissolves, then build the drink the same way over ice with 150 to 200 ml cold milk. For a slightly thicker drink, add a spoon of cream or a spoon of milk powder with the sugar. Keep it to one extra spoon so the coffee still shows.
Iced Spanish latte with a capsule machine
Use one espresso or ristretto capsule for a smaller glass, or two capsules if you want it stronger. Brew straight into a cup, stir in the condensed milk while the coffee is hot, then pour it over ice and add the cold milk. Capsules from our Nespresso capsules, Dolce Gusto pods and coffee capsules collections work when the capsule matches your machine, and the capsule compatibility guide shows which one fits. Some of them come from other brands and are compatible with Nespresso or Dolce Gusto machines. We do not stock Vertuo capsules.
If you do not have a machine yet, brew short, strong coffee in a moka pot with ground coffee for moka, or compare machines in the coffee machine comparison.
Iced Spanish latte with instant coffee
Dissolve 2 teaspoons of instant coffee in 30 ml hot water, then stir in the condensed milk. Pour it over ice and add the cold milk. Use a plain instant coffee, since 3 in 1 sachets already have sugar and creamer. Pick one from instant coffee.
Caramel or vanilla Spanish latte
A Spanish latte is already sweet from the condensed milk, so add syrup only if you want a second flavor. Stir 10 to 20 ml of caramel or vanilla syrup into the hot coffee with the condensed milk, and cut the condensed milk back to about 20 ml so the glass does not get too sweet. See the syrups collection for both.
Tips
- Dissolve the condensed milk in hot coffee first. It sits in lumps if you drop it onto ice and cold milk.
- By volume, use about 1 part condensed milk to 2 parts espresso and 6 to 8 parts milk. For one glass that is 25 ml condensed milk, 50 ml espresso and 180 ml milk.
- Whole milk gives a fuller, café-style body. Lower-fat milk still works, but the drink tastes lighter.
- Ristretto (a shorter, stronger shot) keeps the coffee present under the sweetness.
FAQ
What is an iced Spanish latte made of?
Espresso, sweetened condensed milk, ice and cold milk. For one glass: 1 to 2 shots (about 30 to 60 ml), 20 to 30 ml condensed milk, a glass of ice and 150 to 200 ml cold milk. The hot version uses the same coffee and condensed milk, with steamed milk in place of the ice and cold milk.
What is the difference between a latte and a Spanish latte?
A latte is espresso plus steamed or cold milk, unsweetened unless you add sugar or syrup. A Spanish latte uses sweetened condensed milk, so it is sweeter and a little thicker, and you usually skip extra sugar. The full comparison is in our guide to latte, cappuccino and Spanish latte.
How do you make a Spanish latte without condensed milk?
Dissolve 1 to 2 teaspoons of sugar in the hot espresso, pour it over ice and add 150 to 200 ml cold milk. A spoon of cream or milk powder makes it a little thicker. It will taste lighter than the condensed-milk version.
What is the ratio for an iced Spanish latte?
About 20 to 30 ml sweetened condensed milk for every 30 to 60 ml of espresso, then 150 to 200 ml milk. That is roughly 1 part condensed milk to 2 parts espresso and 6 to 8 parts milk. Start at 25 ml condensed milk and 180 ml milk for one glass, then adjust the next glass to your taste.
Pick the coffee from coffee capsules, espresso ground coffee, whole coffee beans or instant coffee, and froth hot milk with a tool from milk frothers and French presses. More cold drinks are in iced coffee recipes. Orders reach Cairo and Giza in 1 to 2 business days and other governorates in 2 to 4 business days. You can pay cash on delivery or by card. Delivery fees are listed in the shipping policy.