Iced Spanish latte

Applies to: a sweet iced espresso-and-milk drink built on measured sweetened condensed milk over full ice.

1. Dose sweetened condensed milk into the pulling cup to your recipe's sweetness target.
2. Measure it every time (ml or a fixed pump), not a free pour, so every drink tastes identical.
3. Pull a fresh double espresso directly onto the condensed milk.
4. About 18 g in / ~36 g out / 25–30 s.
5. Stir the hot shot and condensed milk until fully dissolved into a smooth, uniform base with no sediment.
6. Fill the serving glass to the top with ice, then add cold milk to the fill line.
7. Full ice controls dilution — a half-iced glass makes a watery, flat drink.
8. Pour the espresso-and-condensed base over the cold milk and ice, then give one gentle stir to marry.
9. Serve immediately while the ice is still whole.