The Spanish café con Hielo (pronounced ye-lo) is not just the iced coffee that we are so familiar with. It’s lighter and more intensely flavored compared to a typical iced coffee. Café con Hielo means coffee with ice, and unlike the Greek frappe, it doesn’t approve the use of any additives.
This drink is the iced version of another Spanish favorite, the café de solo (black coffee). Thus, it also requires double shots of espresso. You also have to use a dark-roasted Robusta-based coffee blend for this beverage. Then you’ll need a generous amount of ice cubes, sugar, and milk to make the drink complete.
The Recipe Specifications
- Time required: 5 minutes
- Drink size: 6–8 oz. (1 serving)
- Metal (or paper) straw
- An espresso maker
- Finely ground Robusta-based ground coffee beans
- 2 teaspoons of sugar (per serving)
- Ice cubes (as much as you like)
- Whole milk
Prepare the double shots of espresso first. Let it cool down
Put ice cubes into your serving glass
Pour the espresso into the glass
Pour the fresh, cold milk on top of the espresso. The milk makes the drink lighter and creamier
Serve it with a metal or paper straw!