This creamy iced coffee combines brewed espresso with sweetened condensed milk and heavy cream for a smooth, indulgent drink ready in minutes. A pinch of ground cinnamon on top adds warmth and depth to this easy morning or afternoon pick-me-up.
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Add ground coffee to the portafilter and tamp firmly to create a level puck.
Lock the portafilter into the espresso machine and brew a double shot of espresso.
In a tall glass, add sweetened condensed milk to the bottom.
Fill the glass with ice.
Pour milk over the ice.
Pour the freshly brewed espresso over the milk.
Top the drink with heavy cream.
Garnish with a sprinkle of ground cinnamon.
Stir to combine and enjoy.
Store the mixed coffee base in the refrigerator for up to 4 hours; add ice and cinnamon garnish immediately before serving.
espresso machine or Moka pot · measuring spoon · tall glass
Yes. Use 2 oz of strong brewed drip coffee instead of espresso. The flavor will be slightly less intense but still delicious.
Prepare the coffee and milk mixture up to 4 hours ahead; store in the fridge. Add ice and cinnamon garnish just before serving.
Substitute with whole milk, half-and-half, or coconut milk. The drink will be slightly less rich but still creamy.
Yes. Double or triple all ingredients proportionally. Mix the base in a pitcher and add ice to individual glasses.
Use larger ice cubes or freeze coffee in ice cube trays beforehand to replace melting regular ice without dilution.
