Spanish Latte: The Condensed Milk Latte Recipe
Share
A Spanish latte is a latte sweetened with condensed milk instead of sugar or syrup. To make one, stir 1–2 tablespoons of sweetened condensed milk into 2 shots of espresso, then add about 6 oz of steamed milk (or cold milk and ice for the iced version). The condensed milk gives it a rich, creamy, caramel-like sweetness that regular lattes do not have.
What Is a Spanish Latte?
Think of it as a regular latte with a richer, rounder sweetness. Sweetened condensed milk is milk that has been cooked down with sugar until thick, so it adds sugar, body and a gentle cooked-milk flavor all at once. The drink is smooth, dessert-like and much creamier than a latte sweetened with simple syrup.
If you are still deciding between classic café drinks, our guide to latte vs cappuccino vs flat white breaks down the milk ratios behind each one.
Where Does the Name Come From?
Despite the name, you will not usually find “Spanish latte” on a menu in Spain. It is a café-menu name that became popular in specialty coffee shops in many countries, and it nods to Spanish coffee traditions that pair espresso with milk and condensed milk.
The closest Spanish relative is the café bombón, popularized in Valencia: espresso served with sweetened condensed milk, often in roughly equal parts and layered in a small glass. Spain’s everyday café con leche is coffee with plenty of hot milk. A Spanish latte combines the two ideas: the sweetness of a bombón with the volume and texture of a latte.
Condensed milk coffee is loved in other places too. In Vietnam it is the heart of Vietnamese iced coffee, which uses strong dark-roast coffee brewed through a phin filter.
Spanish Latte Ingredients
For one 10–12 oz (300–350 ml) drink:
- Espresso: 2 shots, about 2 oz (60 ml).
- Sweetened condensed milk: 1–2 tablespoons (15–30 ml). Start with 1 and adjust.
- Milk: 6 oz (180 ml) whole milk for the creamiest result.
- Optional: a pinch of cinnamon or a few drops of vanilla.
Condensed milk is sweet, so pair it with a bold, low-acid espresso. A nutty, chocolatey bean such as Brazil Santos or our medium-dark Latin American Blend balances the sugar beautifully.
How to Make a Hot Spanish Latte
- Warm the mug. Rinse your cup with hot water so the drink stays hot longer.
- Add condensed milk. Spoon 1–2 tablespoons of sweetened condensed milk into the bottom of the mug.
- Pull the espresso. Brew 2 shots directly onto the condensed milk and stir until it fully dissolves. Hot espresso melts it easily.
- Steam the milk. Heat 6 oz (180 ml) of milk to 140–150°F (60–65°C) with a thin layer of microfoam.
- Pour. Pour the milk into the espresso in a steady stream, finishing with a little foam on top.
- Taste and adjust. Add another teaspoon of condensed milk if you like it sweeter.
How to Make an Iced Spanish Latte
- Stir 1.5–2 tablespoons (22–30 ml) of condensed milk into 2 hot espresso shots until smooth. Cold drinks taste less sweet, so use a bit more than for the hot version.
- Fill a 16 oz glass with ice and add 6 oz (180 ml) of cold milk.
- Slowly pour the sweetened espresso over the top for a layered look.
- Stir before drinking so the sweetness is even.
For a café-style layered version, put the condensed milk in the glass first, then ice, then milk, then espresso. You get three bands: sweet cream on the bottom, white milk in the middle and dark espresso on top. Our iced latte guide has more tips on keeping cold milk drinks from tasting watery.
Spanish Latte vs Other Milk Drinks
| Drink | Coffee | Milk | Sweetener | Texture |
|---|---|---|---|---|
| Spanish latte | 2 espresso shots | Steamed or cold milk | Condensed milk | Creamy, rich |
| Latte | 1–2 espresso shots | Steamed milk, light foam | Optional syrup | Smooth, milky |
| Café bombón | 1 espresso shot | None | Condensed milk, about equal parts | Thick, very sweet |
| Café con leche | Strong coffee or espresso | Plenty of hot milk | Sugar, optional | Light, everyday |
| Vietnamese iced coffee | Phin-brewed dark coffee | None | Condensed milk | Strong, syrupy |
Variations and Tips
- Dulce de leche latte: Swap condensed milk for dulce de leche for a deeper caramel taste.
- Cinnamon Spanish latte: Add a pinch of cinnamon to the condensed milk before the espresso.
- Dairy-free: Use sweetened condensed coconut milk or oat milk condensed milk with oat or almond milk.
- Lighter version: Use 2 teaspoons of condensed milk and a splash of evaporated milk for creaminess with less sugar.
- Easy pouring: Mix condensed milk with an equal amount of warm milk and keep it in the fridge as a ready-to-use sweet cream for up to 5 days.
Spanish Latte FAQ
What does a Spanish latte taste like?
It tastes like a latte with a creamy, caramel-like sweetness and a fuller body. The condensed milk softens the espresso’s bitterness without hiding the coffee flavor.
Is a Spanish latte sweeter than a regular latte?
Yes, because a regular latte is unsweetened unless you add syrup. One tablespoon of sweetened condensed milk adds a noticeable amount of sugar, so adjust to your taste.
Can I make a Spanish latte without an espresso machine?
Yes. Use 2–3 oz (60–90 ml) of strong moka pot coffee, AeroPress concentrate or cold brew concentrate. The goal is concentrated coffee that can stand up to the milk and sugar.
Is a Spanish latte the same as a café bombón?
Not quite. A café bombón is a small drink of espresso and condensed milk with no extra milk. A Spanish latte adds a full serving of steamed or cold milk, making it larger and milder.
Make It With Fresh Espresso
Condensed milk is sweet and rich, so the coffee needs real depth. At Feel Espresso we roast every coffee order 1–5 days before delivery. Try the nutty Brazil Santos, the cocoa-toned Latin American Blend, or explore our best sellers to find your perfect Spanish latte base.