Spanish Latte

This Spanish Latte combines bold espresso, creamy milk, and sweetened condensed milk for a smooth, rich coffee drink. It comes together quickly and delivers balanced coffee-shop flavor at home, whether served warm for breakfast or chilled over ice.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course beverage, Breakfast, Snack

Cuisine Spanish

Servings 2 glasses

Calories 210 kcal

Equipment

Mixing bowl
Measuring cups
Measuring Spoons
espresso machine
Small saucepan
whisk
2 Tall Glasses
Long Spoon
Ice Tray
refrigerator

Ingredients

Espresso Base

Espresso — 2 shots (60 ml), freshly brewed
Sweetened Condensed Milk — 1/4 cup (75 g)
Milk — 1 cup (240 ml), chilled or warm

Flavor Additions

Vanilla extract — 1/2 teaspoon (2.5 ml), optional
Ground cinnamon — pinch, optional
Ice — 1 1/2 cups (210 g), for iced version

Instructions

Brew two fresh espresso shots. Use a bold roast for a stronger coffee flavor that balances the sweetness of the condensed milk.
Pour the warm espresso into a small bowl or measuring cup. Stir in the sweetened condensed milk until completely smooth and glossy.
Add vanilla or a small pinch of cinnamon if desired. Stir gently to distribute the flavor without creating excess foam.
Warm the milk gently in a saucepan until steaming but not boiling. For an iced latte, keep the milk chilled instead.
For a hot Spanish latte, divide the espresso mixture between two cups and slowly pour in the warm milk. Stir until creamy.
For an iced version, fill two tall glasses with ice. Pour the chilled milk over the ice, leaving enough room for the espresso mixture.
Pour the sweetened espresso evenly into each glass. Stir gently to combine the coffee and milk while keeping the drink smooth and creamy.
Taste before serving and adjust sweetness with a little extra condensed milk or balance it with additional milk.
Serve immediately for the best texture. Use less ice for a creamier drink or extra ice for a colder, more refreshing finish.

Notes

Use freshly brewed espresso for the richest flavor. Sweetened condensed milk varies in sweetness, so adjust the amount according to your preference. For a softer, creamier texture, use whole milk. Oat milk also works well for a lighter variation. Add cinnamon, vanilla, caramel, chocolate, or a tiny pinch of sea salt for customization. For iced preparation, chill the milk and espresso briefly before assembling to reduce dilution. Assemble immediately for the freshest texture. Refrigerate any unused espresso and milk mixture separately for up to 24 hours. Do not freeze the finished latte because dairy can separate and become grainy.

Keyword Bristle Cookie, Ice Cream Cookie, Spanish Latte, Spanish Latte Recipe, Sweetened Condensed Milk Latte