If you’ve been searching for a refreshing new way to enjoy your morning coffee - one that’s especially appropriate for warm and sunny weather - give my Iced Spanish Latte recipe a try! It’s SO EASY, only takes 3 ingredients (plus ice!) and has the perfect balance of milky sweetness and rich espresso flavor.
From early spring to late fall (so basically as long as I can stretch it), I take my iced latte game seriously, and this iced coffee with sweetened condensed milk is an easy win. It has the creamy sweetness of my beloved caramel iced coffee, but with a slightly lighter flavor profile that I appreciate just as much.
Don’t get me wrong, there’s a time and place for the bold flavors of a lavender or mint iced coffee, but this recipe is the perfect “everyday” latte. It’ll pair well with everything from a chocolate muffin to a cinnamon raisin roll, and you won’t get tired of it anytime soon.
Why You’ll Love This Spanish Iced Latte
If you’ve ever had a Vietnamese coffee, you know that coffee with condensed milk is a tried and true pairing. This iced Spanish latte plays off that same combination, but the addition of plain milk tones down the intensity a bit. There’s still plenty of rich coffee flavor, but with a little more mellow sweetness. It’s also:
- Quick & Easy - Brew your espresso, whisk the two milks, and pour it all over ice. It’s three simple steps, and the whole process takes just 5 minutes.
- Made With Just 4 Ingredients - And one of them is ice. So stinkin’ simple!
- Budget-Friendly - Forget spending $5+ at the coffee shop. Making this Spanish iced latte at home costs pennies on the dollar, but tastes just like you shelled out a Lincoln or two. 😉
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Recipe Ingredients
This sweetened condensed milk iced coffee requires just a handful of ingredients. Here’s what you’ll need:
- Milk - I prefer using whole milk for my lattes because the higher fat content results in a creamier, dreamier mouthfeel. That said, feel free to swap in the dairy or (unsweetened) plant-based milk of your choice.
- Sweetened Condensed Milk - This thick, syrupy canned dairy product is a staple in plenty of dessert recipes (I use it in my kiwi lime pie and this stellar Vietnamese coffee cake), but it’s also the ultimate latte sweetener! Just make sure you don’t confuse it with evaporated milk, which comes in a similar looking can but tastes vastly different.
- Espresso - An authentic Spanish latte is specifically made with espresso shots brewed from arabica coffee beans, but feel free to use what you have! I do recommend a medium or dark roast to make sure that rich coffee flavor gets its chance to shine. If needed, you can also substitute with strongly-brewed coffee or - if you don’t have a coffee machine - cold brew.
- Ice Cubes - If possible, opt for ice made with filtered water for the best taste. If you’re worried about flavor/caffeine dilution, swap in coffee ice cubes instead!
How to Make an Iced Spanish Latte
This is really as simple as making a traditional latte with condensed milk, and adding ice! Here are the details:
Step 1: Whisk the milk. Combine plain milk and sweetened condensed milk in a glass and whisk rapidly until the sweetened condensed milk is fully mixed in. The mixture should be slightly foamy.
Step 2: Pour espresso over ice in your serving glass of choice. Use one that will hold about 16 ounces of liquid.
Step 3: Assemble. Add milk mixture to the glass with the iced espresso and stir to combine. Enjoy!
Optional Variations & Dietary Adaptations
As much as I love this recipe just the way it’s written, there are plenty of ways to put your own spin on this condensed milk latte. Here are just a few ideas to get your creative wheels turning!
- Hot Spanish Latte - Although I'm all about serving this Spanish latte iced, you don't have to miss out on the sweet flavors of coffee and condensed milk in colder weather! For a hot version, whisk and gently heat your two kinds of milk in a saucepan until *just* bubbling at the edges. Scalded milk (heated above 140ºF) loses its natural sweetness, but steamed milk will compliment your latte perfectly! Make sure to whisk vigorously to get a nice layer of foam before adding the hot espresso (or hot coffee). A good milk frother can also steam and froth your milk all at once.
- Vegan - For a dairy free and vegan version of this recipe I'd recommend using oat milk. It tends to be more rich and creamy than many other plant-based milks, and has a much more neutral flavor than the commonly used almond milk. You can also make or buy vegan sweetened condensed milk - one made with oat milk would pair perfectly, though there are options made with coconut milk as well!
- Flavor Variations - Want to add a little je ne sais quois to your iced lattes? A pinch of sea salt or dash of cinnamon could be a great addition for extra flavor!
Recipe Tips
- Sweeten to taste. Use 1 ½ tablespoons of sweetened condensed milk for a mildly sweet iced latte, and 2 tablespoons (or more) for a sweeter drink.
- Use a frother. Mixing the sweetened condensed milk with the milk first ensures it gets blended in well and also gives the milk a hint of texture and foam. While a simple whisk will work just fine, you can also use a handheld or standalone milk frother to combine the two. That said, you don't need a large amount of foam for this drink. Unless you specifically want extra foam, froth the milk mixture just long enough to incorporate the two ingredients together.
- Using room temperature sweetened condensed milk makes it easiest to mix into the milk for this iced drink. However, if you’ve opened a can, you of course need to keep the leftovers in the fridge. So, what to do if your condensed milk is cold? Your best bet is to whisk it directly with the freshly brewed espresso, and then whisk the plain milk separately before adding it your drink.
- Coffee first, or milk? When it comes to making an iced Spanish latte, some people like to add milk first and then espresso, which isn’t my preference. Milk poured into espresso creates the beautiful swirling affect you can see in some of these photos, whereas coffee tends to sit on top of the milk its poured into, creating more of a layered effect.
What Can I Serve With This Iced Latte?
This drink is perfect for what I like to call a “coffee shop style” breakfast - just pair it with a complimentary pastry and you’ll feel like you’re at your favorite local café! These recipes would be a perfect match:
- A slice of Irish coffee cake with it’s tender crumb and sweet, thick crumble topping
- A buttery vanilla scone - always a classic! - or a rich coffee scone
- A thick slice of gluten-free banana bread or a bold coffee banana bread
- A big, bakery-style banana chocolate chip muffin - complete with a chunky streusel - OR a healthier banana protein muffin
Spanish Latte FAQs
Ideally, you should use espresso for this iced latte - brewed with either an espresso machine or a simple Moka pot. However, if you have a basic coffee machine or a French press, you can also opt for strong coffee as a substitute, or even use a high-quality cold brew concentrate.
This iced Spanish latte tastes like a slightly softer, mellower version of Vietnamese iced coffee. While they’re similar in that both are coffee drinks with sweetened condensed milk, there are three main differences:
- A Spanish latte uses espresso, while the Vietnamese drink uses coffee.
- Spanish lattes also use arabica beans vs the Vietnamese tradition of using slightly more bitter robusta beans.
- A Spanish latte has added milk. This gives it a creamier, lighter flavor as compared to the bolder Vietnamese iced coffee.
“Café con leche” translates to “coffee with milk.” To make it, you mix roughly equal parts of your favorite coffee with steamed milk. The iced Spanish latte ratio, on the other hand, is roughly equal parts espresso and whole milk, plus a little condensed milk for sweetness!
The classic café bombón recipe is made by layering equal parts espresso with condensed milk. Because it’s so rich, it’s usually served in smaller portions. (Some even take it a step further and top the whole thing off with whipped cream — super decadent, but YUM!)
In a Spanish latte, the sweetened condensed milk gets thinned out with regular milk, allowing for a drink with more volume and less intensity, more along the lines of a typical cafe-style coffee drink.
More Homemade Coffee Recipes
Whether your coffee drink of choice changes with the seasons or you stick to iced drinks all year round, I have plenty of options for you to choose from! Here are a few of my favorites:
Recipe Card
Iced Spanish Latte
This easy Iced Spanish latte recipe uses only 3 ingredients (plus ice!) and has just the right balance of milky sweetness and rich espresso flavor. It's a slightly more mellow spin on Vietnamese iced coffee that's perfect for warm weather.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: one 16-ounce latte 1x
- Category: beverages
- Cuisine: Spanish
Ingredients
- 5 ounces milk (preferably whole milk)
- 1 ½ - 2 tablespoons sweetened condensed milk, to taste
- 4 ounces espresso
- ice
Instructions
- Combine milk and sweetened condensed milk in a glass and whisk rapidly until the sweetened condensed milk is fully mixed in. The mixture should be slightly foamy.
- Pour espresso over ice in your serving glass of choice.
- Add the milk mixture and stir to combine. Enjoy!
Notes
Ingredient notes
- An authentic Spanish latte is specifically made with espresso brewed from arabica beans. Though espresso will give you the best flavor, you can substitute with strongly-brewed coffee or cold brew if needed.
- Use 1 ½ tablespoons of sweetened condensed milk for a mildly sweet iced latte, and 2 tablespoons (or more) for a sweeter drink.
- For a dairy/free vegan variation, use your favorite unsweetened plant-based milk (I recommend oat milk) and vegan sweetened condensed milk.
Method notes
- You can also use a handheld or standalone milk frother to combine the milk and sweetened condensed milk if preferred. You don't need a large amount of foam for this drink - froth just long enough to incorporate the two ingredients together.
- It's easiest to mix in the sweetened condensed milk if it's at room temperature. If it's been refrigerated, you can make things easier by combining hot espresso with condensed milk before pouring over ice, and then adding in the (plain) cold milk.
For a hot Spanish latte:
- Make this recipe using steamed milk, either heated on the stovetop or with a milk frother. Add the milk to your mug first, and then pour in the espresso.
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