Spanish Latte Recipe: Turning The Cafe Con Leche Up A Notch
To my surprise, the Spanish latte isn’t actually Spanish, but that doesn’t make it any less delicious!
The Spanish latte isn’t a common coffee shop item – at least not in North America. My first encounter with the drink was on a flight layover in Dubai, of all places. As soon as I tasted it, I knew I had to recreate it when I got home.
A Spanish latte is a delightfully creamy concoction of scalded milk, espresso, and sweetened condensed milk. It took me a few recipe testing cycles to strike just the right balance of flavors and textures, but I think I nailed it.
How To Make A Spanish Latte
The Spanish latte is a sort of fusion espresso drink, borrowing elements from Vietnamese coffee, Spanish café con leche, and the traditional latte. It combines freshly brewed espresso, sweetened condensed milk, and scalded milk.
Interestingly, the Spanish latte is not native to Spain. Its origins are somewhat murky, but it seems to be an American drink that is currently popular in the Middle East.
The precise ratio of the three ingredients varies between coffee shops and baristas. Some insist it should be 1:1:1, but I find that too sweet for my taste. You can (and should) adjust the amount of sweetened condensed milk to suit your preferences.
Spanish Latte Ingredients
- Two espresso shots (2 – 3 ounces)
- 4 ounces whole milk
- 1 – 2 ounces sweetened condensed milk (to taste)
At a Glance
Brew Time:
8-10 minutes
Yield
One 10-ounce drink
Step-By-Step Traditional Spanish Latte Recipe
The Spanish latte is a coffee drink that I think deserves way more attention, and I bet you’ll agree once you try this coffee recipe!
You can use any coffee beans you enjoy, but my pick would be a medium or dark roast espresso blend. I might even suggest a classic Italian blend that includes both Robusta and Arabica beans (1). The bold earthiness of the Robusta is a perfect foil for all the sweet milk.
Step 1: Prepare Your Mug
Place two tablespoons of sweetened condensed milk into a warmed 10 or 12-ounce coffee mug.
Pro tip: The amount of condensed milk can be varied to taste. Use up to four tablespoons for a sweeter drink.
Step 2: Scald Your Milk
Bring the 4 ounces of whole milk to a gentle simmer in a saucepan over medium heat. As the milk is heating up, occasionally stir with a whisk to ensure it doesn’t burn. Keep heating the milk until it reaches 181 degrees Fahrenheit. Take off the heat and set aside.
Pro tip: If you don’t have a thermometer, watch for the slightest hint of bubbling and pull it from the heat.
Step 3: Pull Your Espresso Shots
Pull a double shot of espresso using an espresso machine. I typically use 20 grams of finely ground dark roast coffee to yield a 3-ounce shot because I think the best Spanish latte has a strong coffee flavor.
Pro tip: If you don’t have an espresso maker, you can use a French press, Aeropress, or Moka pot to brew 3 ounces of very strong coffee.
Step 4: Steam Your Scalded Milk
Use the steam wand of your espresso machine, a milk frother, or even a simple whisk to aerate your scalded milk. The aerated milk should be creamy with a light texture, similar to wet paint. You’re not going for the pillowy froth of a cappuccino.
Step 5. Assemble Your Spanish Latte
Pour the two shots of espresso or strong coffee into the mug with the sweetened condensed milk, swirling gently to mix. Then pour the frothed scalded milk on top, tapering into latte art if you have the skills.
Pro tip: It’s not traditional, but a popular garnish for this drink is a swirl of whipped cream and a dusting of cinnamon or cocoa powder.
Spanish Latte Variations
You can make a vegan Spanish latte by substituting almond milk or oat milk for the regular milk and a vegan alternative for the sweetened condensed milk – usually made from soy milk or coconut milk with added sugar. Skip the milk scalding step because plant-based milks don’t scald like dairy. You won’t get the same flavor profile as an authentic Spanish latte, but the creamy texture is delightful.
You can also easily make an iced latte version. To make an iced Spanish latte, scald the milk first and set it aside to cool. Combine espresso (or cold brew concentrate) and sweetened condensed milk, and pour the mixture over ice cubes in a chilled glass. Use a whisk or frother to make cold foam from your cooled scalded milk. Add it to the glass over the sweetened espresso mixture to finish your iced coffee.
Final Thoughts
It might not be a popular coffee shop drink just yet, but fortunately, it’s easy to make the perfect Spanish latte at home. The combination of coffee with condensed milk and scalded milk makes for a richly creamy drink with a unique balance of flavors. Lately, I’ve been loving it even more than a regular latte!
FAQs
The main difference is that a Vietnamese coffee doesn’t have steamed milk. It is a simple combination of coffee with condensed milk. The strong coffee used in Vietnamese coffee is typically brewed with a phin coffee maker rather than an espresso machine (2).
The difference between a Spanish latte and a cafe con leche is the use of condensed milk. Cafe con leche is a Spanish coffee drink that combines espresso or coffee with scalded milk, which might or might not be steamed. As a result, it is not nearly as sweet or creamy as the Spanish latte.
Scalded milk is milk that has been heated to just below boiling, around 180 to 185 F (3). Scalding milk kills any bacteria, makes the milk better able to absorb other flavors, and brings out a natural sweetness from the dairy.
References
- Kanniah, JC. (2023, December 5). Italy’s love affair with espresso: Why is it so popular? Retrieved from https://perfectdailygrind.com/2023/12/why-espresso-is-so-popular-in-italy/
- Fraser, E. (2023, September 26). Slow drip: Vietnamese coffee culture. Retrieved from https://www.intrepidtravel.com/adventures/vietnamese-coffee-culture/
- MasterClass. (2021, August 24). How Do You Scald Milk? Step-By-Step Instructions. Retrieved from https://www.masterclass.com/articles/how-do-you-scald-milk
