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spanish latte recipe

Spanish Latte - Condensed Milk Latte

Smooth, bold espresso meets rich sweetened condensed milk in this classic Spanish latte. It’s simple, balanced, and just sweet enough to round out the coffee without hiding it.
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Ingredients
  

  • 1 2 Oz Espresso (or strong coffee)
  • 20–30 g sweetened condensed milk
  • 120–150 g steamed whole milk (or hot milk if you don’t have a steam wand)

Instructions
 

  • Pull your espresso
    Brew a double shot using your usual method. Aim for a balanced extraction—this drink depends on the espresso holding its ground. If you’re adjusting strength, this how to make strong coffee at home guide helps you keep it bold without going bitter.
  • Add condensed milk
    Pour 20–30g of sweetened condensed milk into the bottom of your cup. Start at 20g if you want control; you can always add more.
  • Pour in the espresso
    Add the hot espresso directly over the condensed milk. Give it a gentle stir to fully dissolve and integrate.
  • Add milk
    Steam whole milk to a light, smooth texture and pour it over the espresso mixture. If you don’t have a steam wand, heat the milk gently and pour.
  • Serve immediately
    No foam art required. This drink is about balance, not presentation.

Notes

Variation: Iced Spanish Latte

This drink holds up surprisingly well over ice.
  • Add 25–30g condensed milk to a glass
  • Pour the hot espresso over it and stir
  • Fill the glass with ice
  • Top with cold milk to taste
The iced version naturally drinks sweeter, so don’t be afraid to use 20–25g condensed milk instead of 30g.
If you’re on an iced kick, these are worth keeping in rotation:
What’s the real difference: iced coffee vs cold brew (if you want to stop guessing)
Tried this recipe?Let us know how it was!