How to make a Cuban Latte

I’ve had so many people ask for this recipe on Instagram that it needed its own little permanent home on the web!

I first discovered this drink in Charleston, SC while I was at a wedding rehearsal dinner. We were at a cuban restaurant, and the bride told me that I HAD to try this coffee. So I did! A year later, friends of mine were starting a coffee shop and we were pooling ideas for what drinks they needed to add to the menu. One of them mentioned “A Cuban” so they whipped one up and I immediately recognized the taste! It was the coffee I had at the Cuban restaurant!

If you’re local to Harlan, do yourself a favor and head over to The Grounds and get their Cuban Latte! I checked with them before I shared this recipe, and they graciously gave me the go-head to share, because they understand that, sadly, not everyone can live near enough to Harlan to get their coffee! It’s 10 times better than the ones you make at home because, well, you don’t have to make it! So… if you’re not local to Harlan, this is for you.

Iced Cuban Latte

WHAT YOU’LL NEED
– A mug/jar with a lid. You’ll need to shake your drink. I would highly recommend using a lid while doing so. 😉 I won’t go into detail about what happens if you don’t ◡̈
– 1 TBS of sweetened condensed milk (SCM). 2 TBS if you like your coffee sweeter
– 2 Shots of espresso
– Milk
– 4 cubes of ice
*I like to add a little shake of cinnamon/sugar on top of mine for some extra flavor!*

If you don’t have an espresso machine, this is still good in cold brew, or a chemex, or whatever your preferred method of brewing. I would just take out the milk and add a splash of cream instead!

1. Start by adding the 1 TBS of sweetened condensed milk to a small glass container. You’ll need to melt the SCM into the espresso so it mixes better into the drink. Then pull 2 shots of espresso over it, and give it a little swirl or a mix to get the melting process started. While your espresso is pulling, grab your cup (I used a mason jar with a lid) and put your ice cubes in it.
2. Once your espresso and SCM are melted together, pour it over the ice in your jar, throw a lid on it, and give it a good shake. This will make it 10x fluffier! Take that lid off, admire your foam, and then fill almost to the top with milk. I give mine another good shake *with the lid on, of course* before shaking a little cinnamon/sugar on top.
3. Now ENJOY!

I would love to hear feedback, so let me know if you try it and if you like it! Head over to my profile on instagram and shoot me a DM with a photo!