☕ Spanish latte
A Spanish latte is espresso combined with steamed milk and sweetened condensed milk, giving a smooth, creamy coffee that is noticeably sweeter than a classic latte. The condensed milk adds a caramel-like richness and a thick body. It is served hot in a cup or poured over ice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 double espresso (60 ml)
- 25 ml sweetened condensed milk
- 160 ml milk
Method
- Pour the condensed milk into a cup.
- Brew the espresso over it and stir to dissolve.
- Steam or heat the milk until frothy.
- Pour the milk into the cup and serve, or pour everything over ice for an iced version.
How to make it lighter
- Halve the condensed milk — it carries most of the sugar.
- Choose a small cup instead of a large one.
- Use skimmed milk to cut fat while keeping the creamy texture.
History
The Spanish latte is a modern coffee-shop drink that became especially popular in the Gulf and East Asia; despite the name, its origin is not clearly documented.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →