Recipe: Iced Spanish Latte Recipe

This Spanish Latte – inspired by a drink that Senior Editor Nikkitha tasted in New York – falls somewhere between an iced latte and a coffee milkshake. By putting half the condensed milk directly onto the ice and adding the hot espresso, the ice melts a little, fusing the ingredients together. 

Ingredients

Lots of ice
1 strong, freshly prepared double shot of espresso
4 tsp condensed milk, divided
250ml milk (any kind), or enough to fill your glass

Method

1. Fill a tall glass at least half full with ice.
2. Stream 2 tsp condensed milk directly onto the ice, then pour the shot of espresso. The ice will melt a little, but remain intact. 
3. Fill the glass almost to the top with any milk of your choice (we like oat or whole milk). Add the remaining condensed milk and enjoy with a straw, so you can keep mixing the condensed milk as you sip. 

BK Tips

• Since this drink is sweet, the stronger the espresso, the better. We like 15g–20g of finely ground beans per double shot.