Spanish Latte (Café con Leche)

Close up of Spanish latte drinks and an espresso shot.

5 from 1 vote

A Spanish latte is a take on the classic café con leche drink that Spaniards often quaff during breakfast. Made with less milk than a typical latte, this drink has a forward coffee flavour and the use of condensed milk to sweeten it is sublime.

Prep Time5

Cook Time0

Total Time5

Course: Drink

Cuisine: spanish, Worldwide

Diet: Vegetarian

Servings:

Calories: 160kcal

Author: Jane Coupland

Equipment

A coffee machine, Aeropress, moka pot or cafetiere (French press) to brew the coffee

Ingredients

180 ml Espresso (3 double shots each made with 15g ground espresso)
180 ml Milk
3 tablespoons Condensed milk use less/ more to taste

Instructions

Pour hot water into 2 coffee glasses to warm.
Heat the milk in a small pan, swirling every 15 seconds to prevent it from burning on the bottom of the pan. Use a probe thermometer to keep track of the temperature and remove the pan from the heat when the milk reaches 83C/ 181F.
Brew the coffee.
Optional: froth the milk using a milk frother or a stick blender.
Empty the coffee glasses then share the brewed espresso between them.
Put a tablespoon of condensed milk into each glass and stir until melted.
Top with the scalded milk and enjoy immediately.

Notes

Make sure that you brew strong espresso. This is not the drink to play shyly with the punchy coffee flavour. I use 15g ground espresso to produce a 60ml double shot of coffee. And the recipe (serves 2) calls for 3 double shots.
The simplest way to brew espresso is with a coffee machine. They are not all expensive. In fact, I have a Beko that serves the purpose adequately.
If you do not own a coffee machine then try brewing your espresso manually using an Aeropress, a moka pot or a cafetiere (French press).
Do heat your serving glass/ cup by filling it with hot water as you make the drink. This helps ensure that your latte is served at a great temperature.
Do measure the condensed milk and be prepared to adjust the amount used in accordance with your own taste preferences. I’m all for vaguely sweet coffee rather than in-your-face sweetness, so 1 ½ tablespoons is ideal for me. Hardcore coffee enthusiasts may prefer to halve this amount. And those who find themselves lovestruck for very sweet drinks may like to double the amount used.
Fancy some latte art? It’s fine to foam the milk. Your drink will be slightly less hot but the joyfully artistic foamy top will easily compensate.
To make a vegan version of this Spanish latte simply swap the cow’s milk for almond milk or oat milk and use vegan condensed milk. Job done!
Want to add cream? Go for it. Top with cinnamon? That’s a fantastic notion. How about a dusting of cocoa powder? Why not.

Nutrition