Iced Spanish latte

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.

1. Decide the route before you touch anything: is there a labelled, in-date batch base? If yes, route A. If no, route B.
2. 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 An unlabelled or out-of-date base is not a base — discard it and go to route B.
3. 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.
4. 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.
5. Pull a fresh double espresso. On route B, pull it directly onto the weighed condensed milk and stir until fully dissolved.
6. 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.
7. Fill the cup with ice using the scoop. On route B, add the cold milk.
8. 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.
9. Pour the espresso over and give one gentle stir. Serve immediately while the ice is still whole.
10. One stir. Over-stirring melts the ice you just measured and the drink arrives dilute.