CHURRO ICED LATTE
5 Min
1 Portion
Easy level
Ingredients
Churro Espresso Base:
1 double shot hot espresso (or 1/4 cup very strong hot coffee)
1 tbsp dulce de leche
1/2 tbsp sweetened condensed milk
1/2 tbsp unsalted butter, softened
1/4 tsp ground cinnamon
A splash of Vainilla Molina
A tiny pinch salt
Assembly & Garnish:
1/2 cup milk of choice
Ice cubes
For drizzle: extra dulce de leche & sweetened condensed milk
For cinnamon sugar: 1 tsp sugar mixed with 1/2 tsp ground cinnamon
Cold foam:
3 tbsp heavy whipping cream
2 tbsp milk
2 tsp sugar
A splash of Vainilla Molina
Directions
1. In a heatproof glass or measuring cup, combine hot espresso, dulce de leche, condensed milk, softened butter, cinnamon, a splash of Vainilla Molina and salt. Use a milk frother to blend until butter is completely melted and mixture is smooth and frothy.
2. Take your serving glass and drizzle extra dulce de leche and sweetened condensed milk along inside walls for that coffee-shop look. Fill glass with ice cubes.
3. Pour the 1/2 cup of milk over ice first, then pour your frothed churro espresso base right on top.
4. In a separate small cup, combine heavy cream, 2 tbsp milk, sugar and vanilla. Froth for about 15–30 seconds until it thickens into a velvety, pourable foam.
5. Pour cold foam over the top of latte. Drizzle with a little extra dulce de leche and dust generously with cinnamon-sugar mixture. Enjoy immediately!
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