Introduction:Iced Spanish Latte, with its distinctive sweetness and rich layered profile, has become a favorite among many coffee enthusiasts. This article will break down the preparation process of this drink in detail — from base ingredient preparation, ingredient ratios to every step of the operation — helping you easily master the skills to recreate a café-quality chilled dessert coffee at home, and understand how to adjust the flavor balance.

The Spanish Latte is a classic coffee beverage that artfully combines espresso with condensed milk, widely loved for its sweet yet not cloying taste and intense aroma. This piece will guide readers in making an iced version — no complicated equipment needed, just simple tools and ingredients to effortlessly whip up a refreshing and satisfying iced coffee treat.

First, prepare a cup with about 300ml capacity as the base container; this is key to controlling the overall proportion and flavor balance. In addition, you’ll need a can of sweetened condensed milk, an appropriate amount of fresh milk (whole milk is recommended to maintain a smooth mouthfeel), enough ice cubes, and about 38g of espresso. These are all core elements that influence the final flavor of the drink.

Step one: squeeze about 30g of sweetened condensed milk into the bottom of the cup. This is not only to establish the sweet foundation but also the soul of this drink. For a more visually appealing layered effect, you can let the condensed milk slide slightly down the inner wall of the cup to create a gradient, adding fun to the drinking experience.

Step two: place about 80g of ice cubes in the cup, then slowly pour in 150ml of milk. The ice cubes help lower the overall temperature, while the ratio of milk helps balance the strong intensity of the espresso and the sweetness of the condensed milk. It is recommended to use freshly chilled milk at this stage to ensure a refreshing flavor.

Step three: begin extracting a shot of espresso with a target weight of 38g. This is the core source of flavor for the entire drink. It’s recommended to use medium-dark roasted coffee beans to bring out moderate caramel and nutty notes, creating a great contrast with the sweet aroma of the condensed milk. Pay attention to stable water flow and even pressure during extraction to ensure the full release of coffee flavors.

Step four: pour the freshly extracted espresso into the cup, then thoroughly stir using a straw or spoon. This step is crucial — make sure the condensed milk, milk, ice cubes, and espresso are fully combined to achieve a well-layered and consistently textured iced Spanish Latte.It is recommended to stir for at least 10 to 15 rotations; don’t rush through it.

Once all the elements are evenly mixed, your well-balanced, sweet and smooth iced Spanish Latte is complete. This drink is not only perfect for cooling off in the summer but also makes an excellent choice for an afternoon pick-me-up. If you prefer a stronger or sweeter flavor, feel free to fine-tune the ratio of condensed milk and espresso to your liking, and find your own perfect formula.

The above content is compiled by CoffeeHunters, a coffee news website.