Iced Spanish Latte
Section: Cold: Coffee · espresso · dairy · layer · high-volume
Glass: 350 ml
Ice: مكعّب 100 g
Ingredients (as the source specifies)
- حليب مكثّف محلّى 20 ml
- حليب كامل الدسم 180 ml
- إسبريسو مزدوج 36 ml
Method
- ضع المكثّف في القاع، ثلج، حليب، قلّب برفق لدمج المكثّف فقط، ثم عوّم الإسبريسو.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- حليب مكثّف محلّى 20 ml · 20 × 4.1 = 82 kcal
- حليب كامل الدسم 180 ml · 180 × 0.64 = 115.2 kcal
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
Derived total: ≈ 200 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
Applies to: the COLD Spanish latte in a 12 oz cup. There are two routes and the batch route is the standard one — build from the prepared base whenever a batch exists, and fall back to the per-cup build only when it does not. Sweetened condensed milk is WEIGHED, exactly as in the hot build. The two routes are documented separately because they are prepared differently; no claim is made that they produce an identical drink.
Target: under 90 seconds on either route.
- Cup — 12 oz.
- ROUTE A (standard, when a batch exists) — 200 ml of the prepared Spanish latte batch base, straight from refrigeration.
- ROUTE B (fallback, no batch) — sweetened condensed milk 40 g, weighed, plus cold milk 150 ml.
- Espresso — a double shot at 36 g, per the espresso-extraction SOP. The same on both routes.
- Ice — 150 g, or filled to the rim and sitting below the espresso. The same on both routes.
- A scale on the bar, zeroed, if you are on route B.
- A dedicated ice scoop — never a cup, never bare hands.
- Decide the route before you touch anything: is there a labelled, in-date batch base? If yes, route A. If no, route B.
- Do not mix the routes within one drink. An unlabelled or out-of-date base is not a base — discard it and go to route B.
- ROUTE A — measure 200 ml of the batch base into the serving cup. ROUTE B — weigh 40 g of sweetened condensed milk into the pulling cup instead.
- Route B is 40 g, not the hot build's 30 g. This is deliberate: ice dilutes, so the cold drink carries more condensed milk to land at the same sweetness in the mouth. Do not correct it to match the hot SOP.
- Pull a fresh double espresso. On route B, pull it directly onto the weighed condensed milk and stir until fully dissolved.
- 36 g yield. On route B an undissolved base pools at the bottom and the last mouthful is syrup — check the base of the cup before it goes over ice.
- Fill the cup with ice using the scoop. On route B, add the cold milk.
- 150 g of ice, or to the rim and below the espresso line. Route B adds 150 ml of cold milk; route A adds none — the base already carries its milk.
- Pour the espresso over and give one gentle stir. Serve immediately while the ice is still whole.
- One stir. Over-stirring melts the ice you just measured and the drink arrives dilute.
- ROUTE DECLARED — the barista knows which route this drink was built on before they start, not halfway through.
- WEIGHED, not poured — on route B the condensed milk is 40 g on a scale. A pump is not a substitute here; this drink is specified by weight.
- 40 g IS CORRECT for cold — it is not a typo for the hot build's 30 g and it is not to be reconciled with it.
- FULL ICE at the pass — a half-iced cup is a watery drink, and the 150 g is part of the spec, not a garnish.
- NO UNDISSOLVED BASE at the bottom of the cup on route B.
Every figure here is the owner's own, authored from professional practice. The batch route is preferred because it removes a weighing step from the service line, not because the two routes were tested against each other — they were not, and this SOP does not claim they yield an identical drink. If your venue runs cold volume, batch; if you sell two iced Spanish lattes a day, route B is the honest choice and wastes nothing.