Short answer
A Spanish latte is a latte sweetened with sweetened condensed milk instead of sugar, which makes it creamy, sweet and slightly caramel-like. To make one, stir condensed milk into a shot of espresso and top it with steamed or cold milk.
A Spanish latte is a latte made with sweetened condensed milk instead of plain sugar, which gives the drink a creamy, rounded sweetness. You stir a spoonful of condensed milk into a shot of espresso, then add steamed milk for a hot version or cold milk and ice for an iced one.
What is a Spanish latte?
A Spanish latte is a sweet espresso and milk drink in which sweetened condensed milk provides the sweetness. The name is used by cafes in many countries, and the style is closely linked to coffee served with condensed milk in Spain, though the exact origin of the name is not firmly documented.
The drink sits between a regular latte and a dessert coffee. The base is the same as any latte: espresso plus milk. The difference is the thick, sugary syrup at the bottom of the cup, which tints the coffee a warm caramel colour.
How is a Spanish latte different from a regular latte?
A Spanish latte is sweeter and heavier on the tongue than a regular latte, because condensed milk replaces any added sugar or syrup. The rest of the build is the same.
| Feature | Regular latte | Spanish latte |
|---|---|---|
| Sweetener | None, or sugar and syrups on request | Sweetened condensed milk |
| Texture | Light and milky | Rounder, slightly thicker |
| Colour | Pale brown | Warm caramel |
| Flavour | Coffee and milk | Coffee, milk and caramel-like sweetness |
Because condensed milk is both milk and sugar, it also mixes more smoothly than granulated sugar, especially in an iced drink.
What is the difference between a Spanish latte and a cafe bombon?
A cafe bombon is a small Spanish drink of espresso layered over sweetened condensed milk, usually served in a short glass, and a Spanish latte is a longer drink with steamed or cold milk added. The cafe bombon is often credited to Valencia, though regional claims vary.
The bombon is about half and half: roughly equal parts espresso and condensed milk. The Spanish latte spreads the same sweetness across a full cup of milk, which makes it milder.
What ingredients do you need?
You need espresso, sweetened condensed milk and milk. Whole milk gives the creamiest result, and oat or other plant milks work if they steam or froth well.
- 1 double shot of espresso, about 60 ml
- 1 to 2 tablespoons sweetened condensed milk
- 180 to 240 ml milk
- Ice cubes, for the iced version
Do not substitute evaporated milk unless you add sugar, since evaporated milk is unsweetened.
How do you make a hot Spanish latte?
To make a hot Spanish latte, pour the condensed milk into the cup, add the hot espresso, stir to dissolve, and top with steamed milk.
- Spoon 1 to 2 tablespoons of condensed milk into a warm mug.
- Pull a double shot of espresso directly onto the condensed milk.
- Stir until the milk dissolves into the coffee.
- Steam 180 ml of milk to about 60 to 65 degrees Celsius.
- Pour the steamed milk into the mug, holding back the foam, then spoon the foam on top.
No steam wand is required. Heat the milk in a small pot or the microwave and whisk or froth it by hand.
How do you make an iced Spanish latte?
To make an iced Spanish latte, stir condensed milk into hot espresso, pour it over ice and add cold milk. Stirring the condensed milk into the hot shot is important, because cold condensed milk sinks and clumps.
- Stir 1 to 2 tablespoons of condensed milk into a hot double shot.
- Fill a glass with ice.
- Pour the sweetened espresso over the ice.
- Add 150 to 200 ml of cold milk and stir gently.
The ice dilutes the drink as it melts, so use a strong shot. Freezing coffee into ice cubes is a common trick to keep it from tasting watery.
What milk works best, and can you make it dairy-free?
Whole milk gives the richest Spanish latte, and low-fat milk gives a lighter one. Oat milk is the plant milk that most closely matches the creamy texture, and almond and soy milks also work.
Condensed milk itself is a dairy product, so a fully dairy-free version needs a coconut-based condensed milk sold for that purpose. Check the label, and ask the cafe if you have an allergy.
What are common variations of the Spanish latte?
Common variations change the milk, the temperature or the flavouring, while the condensed milk stays. Cafes treat the Spanish latte as a flexible template.
- Iced Spanish latte: poured over ice with cold milk.
- Spanish matcha latte: matcha whisked into milk with condensed milk as the sweetener.
- Cinnamon Spanish latte: a pinch of ground cinnamon stirred in or dusted on top.
- Oat Spanish latte: oat milk in place of dairy milk for a rounder texture.
- Blended version: espresso, milk, condensed milk and ice in a blender for a frozen drink.
Each variation follows the same idea: condensed milk first, then espresso, then milk. Changing the order can leave a sweet layer stuck at the bottom of the cup.
How do you fix a Spanish latte that tastes too sweet or too weak?
A Spanish latte that is too sweet needs less condensed milk or a stronger shot, and one that is too weak needs more espresso or a darker roast. Small changes of half a tablespoon make a clear difference.
- Too sweet: cut the condensed milk to one tablespoon or less, or add a second shot.
- Too weak: use a double shot, grind a little finer or reduce the milk.
- Too heavy: top up with more milk and ice.
- Condensed milk clumping: always dissolve it in the hot espresso first.
Taste the espresso and condensed milk together before adding the milk. If that mixture tastes pleasantly sweet and strong, the finished drink will be balanced.
Is a Spanish latte on the menu at Lili & Oli?
The recorded list for Lili & Oli does not include a Spanish latte. The independent record names Espresso, Latte, Matcha, Chai and Hot chocolate as the drinks reported by Tastet and reviewers, and no condensed milk drink is mentioned.
The cafe is described as known for latte art, so the latte is the closest listed drink, and it may be possible to ask about a sweetener. No prices were found. See the menu page for the full recorded list and the hours and location page for the address. This guide is independent and takes no orders.
Common questions
How much condensed milk goes in a Spanish latte?
Most recipes use one to two tablespoons of sweetened condensed milk per drink. Start with one tablespoon, taste it, and add more if you want it sweeter. Cafes often adjust the amount to match their house recipe.
Is a Spanish latte the same as a cafe bombon?
They are close relatives. The cafe bombon is a Spanish espresso layered with sweetened condensed milk, usually served in a small glass. A Spanish latte adds a lot more milk, so it is a longer drink.
Can you make a Spanish latte without an espresso machine?
Yes. Use 60 ml of strong coffee from a moka pot or AeroPress in place of espresso. The condensed milk and milk soften the difference, so the drink still tastes creamy and sweet.
Is a Spanish latte very sweet?
It is sweeter than a plain latte, because condensed milk contains a lot of sugar. You control the sweetness by changing the spoonfuls. Using less condensed milk gives a gentler, milkier drink.
Can I use evaporated milk instead of condensed milk?
Evaporated milk is unsweetened, so it gives a creamy body but no sweetness. Stir in sugar to match. Sweetened condensed milk is the standard ingredient and gives the drink its familiar caramel note.
For the address, opening hours and menu, see Lili & Oli in Montreal.
This article is general information from an independent guide, not from Lili & Oli itself. For the store’s current details see hours and location.