Cafe Dulce: Dulce de Leche Latte Recipe (Hot and Iced)

A cafe dulce, or dulce de leche latte, is espresso and steamed milk sweetened with dulce de leche, the thick, toffee-like milk caramel loved across Latin America. For a 12 oz cup, whisk 1.5 tablespoons of dulce de leche into a hot double shot, add about 8 oz (240 ml) of steamed milk and finish with a pinch of salt. It works just as well iced, and you can make the dulce de leche at home from a can of sweetened condensed milk in your oven.

Below: the hot and iced recipes, a safe homemade dulce de leche method, and tips to keep the drink rich without being cloying.

What Is a Cafe Dulce?

Dulce de leche means “milk candy.” It is milk and sugar cooked slowly until the sugars brown, giving a spoonable caramel with a deeper, milkier flavor than a classic butter-and-sugar caramel sauce. Swirled into espresso, it creates a latte that tastes like toffee, warm milk and roasted coffee all at once.

It is easy to confuse with two other sweet lattes we have covered:

• A Spanish latte uses sweetened condensed milk straight from the can: creamy and sweet, but not caramelized.
• A caramel macchiato is vanilla-sweetened milk marked with espresso and topped with a caramel drizzle.

The cafe dulce sits between them: it starts from condensed milk, but cooking it turns the flavor toasty and complex.

How to Make Dulce de Leche Safely From Condensed Milk

You may have seen the old trick of boiling an unopened can. Please skip it: if the water level drops or the can is heated unevenly, pressure builds inside and the can can burst, spraying scalding caramel. The oven method below is hands-off and much safer.

Oven water-bath method

• 1 can (14 oz / 396 g) sweetened condensed milk
• A pinch of flaky or fine salt

1. Preheat the oven to 425°F (220°C).
2. Pour the condensed milk into a 9-inch glass or ceramic pie plate and stir in the salt.
3. Cover tightly with foil.
4. Set up the water bath. Place the pie plate inside a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the pie plate.
5. Bake for 1 to 1.5 hours, checking every 30 minutes and topping up the water as needed. It is ready when it turns a deep caramel color and is thick.
6. Cool and whisk. Remove the plate carefully, let it cool for 10 minutes, then whisk until smooth. It thickens more as it cools.
7. Store in a clean, sealed jar in the fridge and use it within about 2 weeks.

Shortcut: Store-bought dulce de leche in a jar works perfectly in this recipe. Look for it near the Latin American products or the ice cream toppings.

Hot Cafe Dulce (Dulce de Leche Latte)

Makes one 12 oz (355 ml) latte.

Ingredients

• 2 oz (60 ml) hot espresso (a double shot), or 3 oz (90 ml) strong moka pot coffee
• 1.5 tablespoons (about 30 g) dulce de leche, plus a little for drizzling
• 8 oz (240 ml) whole milk or barista oat milk
• A small pinch of salt
• Optional: a pinch of cinnamon

Steps

1. Melt the dulce de leche. Spoon it into a warm mug, add the hot espresso and salt, and whisk with a small whisk or fork until fully smooth. Dulce de leche is thick, so give it a good 20 seconds.
2. Steam the milk to about 140–150°F (60–65°C) with a thin layer of foam. No steam wand? See how to froth milk at home.
3. Pour the milk into the mug in a steady stream.
4. Finish with a thin drizzle of dulce de leche (warm it for a few seconds to make it pourable) and a pinch of cinnamon if you like.

Iced Cafe Dulce

Dulce de leche will not dissolve in cold milk, so the key is to melt it into hot espresso first.

Ingredients (one 16 oz glass)

• 2 oz (60 ml) hot espresso
• 1.5–2 tablespoons (30–40 g) dulce de leche
• 6 oz (180 ml) cold milk
• A small pinch of salt
• Ice

Steps

1. Whisk the dulce de leche and salt into the hot espresso until smooth.
2. Let it cool for a minute, or stir with two ice cubes to chill it quickly.
3. Fill a glass with ice and pour in the cold milk.
4. Pour the sweetened espresso over the top and stir before drinking.

Make-ahead dulce de leche sauce

For quick iced drinks all week, whisk 1/2 cup (150 g) dulce de leche with 1/4 cup (60 ml) hot milk until pourable. Keep it in the fridge for up to 5 days and use about 2 tablespoons per drink. For more ideas on building cold drinks, see our iced latte guide and our tips for coffee ice cubes that never water your drink down.

How to Keep a Cafe Dulce From Being Too Sweet

Dulce de leche is rich. These tricks keep the latte balanced:

A spoonful of unsweetened whipped cream or a dusting of cocoa on top also adds richness without more sugar. If you like experimenting with sweeteners, our homemade coffee syrups guide offers lighter options for other days.

Cafe Dulce FAQ

What is the difference between dulce de leche and caramel?

Caramel is made by cooking sugar, often with butter and cream. Dulce de leche is milk and sugar cooked slowly until browned, so it tastes milkier and more toffee-like and has a thicker, spoonable texture.

Is it safe to boil an unopened can of condensed milk?

We do not recommend it. If the water evaporates or the can overheats, pressure can build and the can may burst. The open pie-plate oven method avoids that risk.

Can I make a cafe dulce without espresso?

Yes. Use 3 oz (90 ml) of strong moka pot or AeroPress coffee, or 4 oz (120 ml) of drip coffee brewed at double strength. Dissolve the dulce de leche in it while it is hot.

How long does homemade dulce de leche last?

Stored in a clean, airtight jar in the fridge, homemade dulce de leche keeps for about 2 weeks. Use a clean spoon each time.

Sweet, Toasty and Easy to Make

A cafe dulce needs coffee bold enough to balance all that caramel. Try our nutty, chocolatey Brazil Santos or the dark espresso-style 6 Bean Blend. Want caramel aroma in a plain black cup on busy mornings? Our Caramel flavored coffee is a great everyday cup. Every Feel Espresso order is roasted 1–5 days before delivery.