A Spanish latte is espresso mixed with sweetened condensed milk and steamed milk — resulting in a drink that’s creamier and sweeter than a regular latte, with a rich caramel-like quality from the condensed milk.

It’s big in Southeast Asia and increasingly popular in coffee shops worldwide. And it’s surprisingly easy to make at home.

What Is a Spanish Latte?

A Spanish latte combines three components:

  • Espresso — the coffee base (1–2 shots)
  • Sweetened condensed milk — adds creaminess and sweetness without any added sugar
  • Steamed whole milk — softens the drink and adds volume

The condensed milk replaces both sugar and part of the milk’s role. It sits at the bottom of the glass, espresso is poured over it, and steamed milk tops it off — creating visible layers before you stir.

Spanish Latte vs Regular Latte

Spanish LatteRegular Latte
SweetenerCondensed milk (built-in)None (or added separately)
TextureThicker, creamierLighter, milkier
SweetnessNaturally sweetUnsweetened unless added
OriginSoutheast Asia (popularized)Italy

Spanish Latte vs Café Bombón

Café bombón is the original Spanish version: equal parts espresso and condensed milk in a small glass, served layered. It’s much smaller (about 3–4 oz), richer, and more of a dessert drink. A Spanish latte is larger and includes steamed milk, making it closer to a full latte.

Hot Spanish Latte Recipe

Makes: 1 drink (about 8–10 oz) Time: 8 minutes

Ingredients

  • 2 shots espresso (2 oz)
  • 2 tablespoons sweetened condensed milk
  • 6–7 oz whole milk

Instructions

  1. Add condensed milk to the bottom of a mug or heatproof glass.
  2. Pull 2 shots of espresso directly over the condensed milk and stir briefly to combine.
  3. Steam the milk to 140–150°F until silky with fine microfoam. (See how to steam milk for technique.)
  4. Pour steamed milk over the espresso-condensed milk mixture.
  5. Taste and adjust sweetness — add more condensed milk if desired.

Tips:

  • Don’t skip stirring the condensed milk into the espresso before adding milk — it dissolves better in hot liquid.
  • Whole milk produces the creamiest result, but oat milk or coconut milk work for dairy-free versions.
  • Use a thermometer: below 140°F the milk is watery; above 160°F it loses sweetness.

Iced Spanish Latte Recipe

The iced version is where the Spanish latte really shines — the layers look beautiful in a clear glass.

Makes: 1 drink (about 12 oz) Time: 5 minutes

Ingredients

  • 2 shots espresso (2 oz), at room temperature or chilled
  • 1.5–2 tablespoons sweetened condensed milk
  • 6 oz whole milk
  • Ice cubes

Instructions

  1. Fill a tall glass with ice.
  2. Pour condensed milk over the ice.
  3. Add cold milk over the condensed milk — watch it settle to the bottom.
  4. Pour espresso slowly over the back of a spoon to create a visible layer on top.
  5. Stir before drinking or enjoy the layers as they are.

Tips:

  • For best layering: condensed milk first, then cold milk, then espresso poured slowly over a spoon.
  • If you want a fully chilled drink, pull espresso ahead of time and refrigerate for 30 minutes (or use a quick ice-bath method: pull shots over ice in a small cup).
  • Strong espresso is key — the condensed milk is sweet, and you want the coffee to cut through it.

Variations

Coconut Spanish Latte

Replace whole milk with full-fat coconut milk. The coconut fat adds another layer of creaminess and a subtle tropical flavor that pairs well with espresso. Use the iced version.

Cardamom Spanish Latte

Add a pinch of ground cardamom to the condensed milk before stirring with the espresso. Common in Gulf region coffee culture (the blend of cardamom and condensed milk with espresso is a natural one).

Café Bombón (Mini Spanish Latte)

Skip the steamed milk entirely. In a small glass, combine 1 oz condensed milk and 1 shot of espresso. Layer them by pouring the espresso slowly over a spoon so they sit in distinct layers. Stir at the table. This is the original Spanish version — small, sweet, and strong.

Vanilla Spanish Latte

Add ½ teaspoon of vanilla extract (or a splash of vanilla syrup) to the condensed milk before combining. It pushes the caramel-vanilla quality of the condensed milk further.

How Much Condensed Milk to Use

Start with 1.5 tablespoons and adjust to taste. Sweetened condensed milk is intensely sweet — you don’t need as much as you’d think.

Condensed MilkSweetness Level
1 tablespoonLightly sweet
1.5 tablespoonsNoticeably sweet (recommended)
2 tablespoonsQuite sweet
3+ tablespoonsDessert-level sweetness

If you’re using strong dark-roast espresso, you can go higher (2+ tbsp) since the bitterness balances it. With light or medium roast, 1–1.5 tablespoons is usually enough.

Espresso Recommendations

A Spanish latte works best with:

  • Medium or dark roast espresso — the caramelized, chocolatey notes complement the condensed milk
  • Double shot — the sweetness of condensed milk needs strong espresso to balance it
  • A well-pulled shot with good crema (espresso crema guide)

If your shot tastes watery against the condensed milk, pull a stronger ratio — try a 1:1.5 ratio (18g in, 27g out) instead of the standard 1:2.

What is a Spanish latte?
A Spanish latte is a coffee drink made with espresso, sweetened condensed milk, and steamed milk. The condensed milk adds natural sweetness and a rich, caramel-like creaminess without any additional sugar. It’s popular in Southeast Asia and increasingly available at Western coffee shops.
Is a Spanish latte sweet?
Yes — sweetened condensed milk is naturally sweet (about 40–45% sugar by weight). A typical Spanish latte (1.5 tablespoons condensed milk) is noticeably sweeter than a regular unsweetened latte. You control the sweetness by adjusting how much condensed milk you use.
What's the difference between a Spanish latte and a regular latte?
The main difference is the condensed milk. A regular latte uses plain steamed milk with no built-in sweetener. A Spanish latte replaces some of the milk with sweetened condensed milk, making it sweeter and creamier. You don’t need to add sugar separately.
Can I make a Spanish latte without an espresso machine?
Yes, with some compromises. You can use a strong moka pot coffee or stovetop espresso as the base — it won’t have the exact same flavor or crema, but the drink will still taste good with condensed milk. Avoid drip coffee; it’s too weak to balance the sweetness of condensed milk.
What milk is best for a Spanish latte?
Whole milk gives the creamiest texture. For dairy-free options, full-fat coconut milk works beautifully with condensed milk (especially iced). Oat milk (barista formula) steams well for the hot version. Avoid skim milk — it’s too watery for this drink.