Part of Crema canon since our beginnings in 2008, our Iced Cuban latte has withstood the test of time and continues to be our best selling latte. From our recipe vault, we present the not-so-secret recipe for our beloved iced Cuban. Our version of this latte combines creamy sweetened condensed milk with espresso.
Need some guidance on making espresso? If you have an espresso machine, take a look at our espresso brewing guide . No machine? No problem! Make a surprisingly lovely dupe of an espresso with our guide for AeroPress Espresso .
INGREDIENTS
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approx 2 oz. (double shot) espresso or AeroPress espresso
Pro tip: We love Tres Banderas to make espresso!
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½ oz. sweetened condensed milk
We use the classic, La Lechera, found in a grocery store near you
8 oz. milk of choice
Ice
16 oz (pint) glass
HOW TO MAKE AN ICED CUBAN LATTE
DIRECTIONS
Step 1: Mix the sweetened condensed milk with the espresso.
Make sure to stir as well as you can so that it all gets incorporated in with the espresso. You don’t want to waste any of that white gold while making this latte.
Step 2: Add the espresso + sweetened condensed milk mixture to 8 oz. milk of choice in a 12-16 oz. cup.
Step 3: Fill to the top with ice and sip the creamy, sweet goodness of this lovely latte.
Bonus step! If you really want to feel like you’re at Crema, write a little ‘Q’ on your cup (Crema’s shorthand for Cuban) along with your name and have a housemate yell out “Iced Cuban for (insert name here)!” I mean, you wanted the full experience, right?
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