A Spanish Latte is a creamy espresso drink that blends strong coffee with sweetened condensed milk and steamed milk—creating a richer, sweeter experience than a standard latte. Popular in Middle Eastern cafés, particularly in Saudi Arabia and the UAE , and now trending globally, this drink has deep Mediterranean roots tracing back to Spain’s traditional coffee culture. Unlike the Italian latte’s plain milk approach, the Spanish Latte embraces the sun-kissed sweetness of condensed milk—a signature element borrowed from Mediterranean coffee traditions.
Whether served hot or iced, it has become a modern café staple that balances bold espresso with indulgent creaminess, offering a perfect middle ground for those who find straight espresso too bitter but want something more authentic than syrup-flavored drinks.
In this guide, you’ll learn how to make an authentic Spanish Latte at home, discover its Mediterranean origins through Spain’s Café Bombón tradition, explore why it has captivated coffee lovers from Dubai to Manila, and understand the cultural ritual that makes this drink more than just another latte variation.
Table of Contents
What Is a Spanish Latte?
A Spanish Latte is an espresso-based beverage enhanced by sweetened condensed milk and hot or steamed milk, creating a richer, more velvety texture than a standard latte. The key difference lies in the sweetener: while regular lattes use plain milk with optional sugar or flavored syrups, the Spanish Latte relies on the natural sweetness and density of condensed milk for its signature creamy finish.
The drink can be served either hot or iced, making it especially appealing in warm climates where traditional hot coffee drinks are less desirable. The result is a beverage that’s both energizing and indulgent—a perfect afternoon treat that has found devoted followers worldwide.
Spanish Latte
Espresso · Condensed Milk · Steamed Milk
Regular Latte
Espresso · Steamed Milk
The condensed milk is what creates the signature sweetness and creamy texture
How Spanish Latte Differs from Similar Drinks
The Spanish Latte shares similarities with other condensed milk coffee drinks but maintains distinct characteristics. Unlike Vietnamese coffee, which uses only condensed milk with strong drip coffee and no steamed milk, the Spanish Latte dilutes the condensed milk with additional steamed or hot milk, resulting in a lighter, less intensely sweet beverage.
It also differs from Spain’s traditional Café con Leche, which is simply strong coffee blended with hot or scalded milk in equal proportions—no condensed milk involved unless you add it yourself. The Spanish Latte essentially takes the Café con Leche concept and adds the sweet, creamy dimension of condensed milk, creating something that bridges traditional Spanish coffee culture with modern café preferences for sweeter, more indulgent drinks.
Mediterranean Origins: From Café Bombón to Spanish Latte
The “Spanish Latte” may sound modern, but its roots are deeply Mediterranean. In Spain, coffee culture has long revolved around the Café con Leche and, more closely, the Café Bombón—a Valencian creation from the 1950s made with equal parts espresso and sweetened condensed milk. The modern Spanish Latte essentially expands this formula, blending the Bombón’s sweetness with steamed milk for a smoother, larger drink. Although rarely found on menus in Spain, its soul remains Spanish. The name and concept spread from Middle Eastern cafés to Southeast Asia, eventually returning to Western markets as a global reinterpretation of a Mediterranean classic.
Why the Spanish Latte Has Gained Global Popularity
The Spanish Latte’s journey from regional specialty to global café trend reflects the evolution of modern coffee culture. Its rise reveals shifting consumer tastes and the growing globalization of café experiences.
Visual Appeal and Social Media Culture
Its striking layers—dark espresso, creamy milk, and golden condensed milk—make it instantly photogenic. When served in a clear glass, it stands out among the uniform tones of most lattes, thriving in an era where visual appeal fuels café trends.
The Sweet Spot Between Bitter and Sweet
For many, espresso is too intense and syrupy drinks too artificial. The Spanish Latte finds balance: condensed milk adds natural sweetness and caramel depth that complements, rather than hides, the coffee’s flavor. It’s indulgent yet approachable, helping new drinkers enjoy specialty coffee without the bitterness of black espresso. Baristas in the Middle East note that it bridges the gap for customers who prefer sweeter beverages.
Perfect for Warm Weather
The iced version flourishes in hot climates like the Middle East and Southeast Asia, where it remains refreshing without losing flavor. Its easy adaptation to cold preparation makes it a year-round favorite, rivaling iced Americanos and cold brews in regions where summer never ends.
A Creative Café Trend That Stands Out
For coffee shops, it’s a low-cost innovation—no special ingredients, minimal training, and strong customer appeal. The exotic name and smooth taste add perceived value, turning a simple mix of espresso, milk, and condensed milk into a signature item.
Cultural Crossover Appeal
The Spanish Latte fuses Mediterranean heritage with modern café culture: evoking Spain’s leisurely coffee traditions while fitting seamlessly into today’s stylish, social café scene. It connects generations—heritage for some, trend for others—and that duality explains much of its enduring charm.
How to Make a Spanish Latte at Home
Making a Spanish Latte at home is surprisingly simple once you understand the basic ratios and technique. The key lies in using quality ingredients and achieving the right balance between strong coffee and sweet creaminess.
- Strong espresso or very concentrated coffee ready
- Sweetened condensed milk at room temperature
- Fresh whole milk (or plant-based alternative)
- Clear glass or heatproof mug
- 5–7 minutes total time
Equipment: Espresso machine, Moka pot, or Aeropress
Ingredients (Makes 1 Serving)
- 2 shots espresso (60ml total, or ¼ cup very strong coffee)
- 2-3 tablespoons sweetened condensed milk (30-45ml, adjust to taste)
- ½ to ¾ cup whole milk (120-180ml, or milk of your choice)
- Optional additions: ice cubes for iced version, pinch of cinnamon, dash of vanilla extract
Step-by-Step Instructions
Step 1: Prepare Your Glass
Add 2-3 tablespoons of sweetened condensed milk to the bottom of your glass or mug. If you’re making an iced version, add the condensed milk to a tall glass and set aside while you prepare the other components.
Starting with less condensed milk (2 tablespoons) is wise if you’re unsure about sweetness level—you can always add more, but you can’t take it away. Those with a serious sweet tooth may prefer 3-4 tablespoons, while coffee purists might use just 1-1.5 tablespoons.
Step 2: Brew Your Espresso
Pull 2 fresh espresso shots (about 60ml total) using your espresso machine, or brew approximately ¼ cup of very strong coffee using a Moka pot, Aeropress, or French press. The coffee should be concentrated and bold—this is not the time for weak brew.
If using alternative brewing methods, aim for a coffee-to-water ratio of about 1:2 or 1:3, significantly stronger than regular drip coffee. The intensity is necessary to cut through the sweetness and milk.
Step 3: Combine Coffee and Condensed Milk
Pour the freshly brewed espresso directly over the condensed milk in your glass. Stir gently but thoroughly to fully dissolve and incorporate the condensed milk into the coffee. You should see the mixture turn a rich caramel-brown color as the two components blend.
This step is crucial: poorly mixed condensed milk will create uneven sweetness, with some sips being overly sweet and others almost bitter.
Step 4: Prepare Your Milk
For a hot Spanish Latte, heat your milk to approximately 65-70°C (150-160°F) using a steam wand, milk frother, or stovetop. If you want to follow more traditional Spanish methods, you can scald the milk by heating it to 80-83°C (180-181°F), which reduces some of the milk’s natural sweetness and creates a slightly different flavor profile.
If using a steam wand, create a light, creamy microfoam—not the thick, stiff foam of a cappuccino, but something with the texture of wet paint that will incorporate smoothly into the drink.
For an iced Spanish Latte, skip this step entirely and keep your milk cold from the refrigerator.
Step 5: Assemble and Serve
Pour the heated milk over your espresso-condensed milk mixture, either pouring steadily for a blended drink or pouring gently over the back of a spoon if you want to create distinct layers for visual appeal.
For an iced version, fill your glass with ice cubes first, then pour the room-temperature or chilled espresso-condensed milk mixture over the ice, and finish by topping with cold milk. Stir before drinking to ensure even distribution of sweetness.
Pro Tips for the Perfect Spanish Latte
Master the details that make all the difference
The drink should taste distinctly of coffee, not like a coffee-flavored milkshake. If your first attempt tastes too sweet, reduce the condensed milk next time. If it’s too bitter, increase it slightly or use a less aggressive coffee roast.
There’s no absolute “correct” ratio. Some people prefer their Spanish Latte quite sweet with a 1:1:1 ratio of espresso, condensed milk, and regular milk, while others use far less condensed milk. Experiment to find your personal sweet spot.
Top your finished drink with a small pinch of ground cinnamon or a very light dusting of cocoa powder. In some Spanish regions, a hint of cinnamon is traditional with sweetened coffee drinks, adding warmth without overwhelming the core flavors.
Like all espresso drinks, Spanish Lattes are best consumed fresh. The espresso loses its aromatic complexity within minutes, and separated milk doesn’t reheat well, so make the drink when you’re ready to enjoy it.
Iced Spanish Latte
The iced version has become particularly popular in warm climates and arguably rivals the hot version in global consumption. To make it properly:
Brew your espresso and mix it thoroughly with condensed milk at room temperature (don’t let the espresso cool completely, as warm espresso dissolves condensed milk more easily). Fill a tall glass with ice cubes—plenty of them, as they’ll melt quickly when the warm espresso mixture hits them. Pour the espresso-condensed milk combination over the ice, then top with cold milk. Stir well before drinking to ensure the sweetness distributes evenly.
The iced version benefits from slightly more condensed milk than the hot version, as the melting ice will dilute both the sweetness and coffee strength. Start with an extra half tablespoon and adjust based on results.
Classic Café Bombón: The Mediterranean Original
If you’d like to experience the drink that inspired the Spanish Latte, try the classic Café Bombón—a Mediterranean drink that offers a more concentrated, intense coffee experience.
What Makes Café Bombón Different
The traditional Café Bombón consists only of espresso and sweetened condensed milk, served in a small glass. Unlike the Spanish Latte, which adds regular milk to create a larger, milder drink, Café Bombón is pure intensity: just two ingredients in perfect balance.
Served in a small clear glass, the beauty lies in its layered presentation—golden condensed milk below, deep espresso above. The drinker can admire this visual contrast before stirring the layers together, creating a gradient effect as the two components merge.
This version is ideal when you crave something richer and more concentrated than a latte. Think of it as the “minimalist Mediterranean version” of the Spanish Latte: no steamed milk, no dilution, just the pure essence of balance—sweet meets strong in equal measure.
How to Make Café Bombón
Traditional Valencian Method
The preparation is elegantly simple
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1
Pour approximately 50ml (about 2 tablespoons) of sweetened condensed milk into a small clear glass.
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2
Brew a single espresso shot (30-40ml).
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3
Gently pour the espresso over the back of a spoon held just above the condensed milk surface. This technique helps preserve the distinct layers by preventing the heavy espresso from immediately sinking through and mixing with the condensed milk.
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4
Serve immediately with a small spoon. The drinker can choose to sip through the layers for an evolving flavor experience—starting sweet and ending bitter—or stir everything together for uniform taste.
In Valencia, Café Bombón is often ordered “del tiempo” during summer, which means at room temperature or with a glass of ice on the side. This allows the drinker to add ice gradually, controlling the dilution and temperature to personal preference rather than having a pre-chilled drink.
When to Choose Café Bombón Over Spanish Latte
- You want a quick, intense hit
- You love layered presentation
- You crave concentrated sweetness
- After-lunch digestif
- You prefer a longer, milder drink
- You want creamy smoothness
- You prefer balanced sweetness
- Morning or afternoon treat
Frecuently Asked Cuestions
What is a Spanish Latte?
A Spanish Latte is an espresso-based drink made with sweetened condensed milk and steamed milk, creating a creamier and sweeter taste than a regular latte. It originated from Mediterranean coffee traditions, particularly Spain’s Café Bombón, and has gained global popularity through Middle Eastern café culture.
What is the difference between a Spanish latte and a regular latte?
The main difference is the sweetener. A Spanish Latte uses sweetened condensed milk, which adds both sweetness and a rich, velvety texture. A regular latte uses plain steamed milk with optional sugar or syrups. The Spanish Latte also typically has a 1:1 coffee-to-milk ratio, while regular lattes are 1:2.
How many shots does a Spanish latte have?
A standard Spanish Latte typically contains 2 shots of espresso (about 60ml total). However, you can adjust this to your preference—some people use a single shot for a milder drink or a double ristretto for extra intensity.
What is iced Spanish latte made of?
An iced Spanish Latte contains the same ingredients as the hot version: espresso, sweetened condensed milk, and cold milk, served over ice. The key is to mix the hot espresso with condensed milk first (so it dissolves properly), then pour over ice and top with cold milk.
Can I make Spanish latte without an espresso machine?
Yes! You can use a Moka pot, Aeropress, or French press to brew very strong coffee as an alternative to espresso. The key is making concentrated coffee—aim for about ¼ cup of strong brew to replace 2 espresso shots. The flavor won’t be identical but will still be delicious.
What is the origin of Spanish latte?
espite its name, the “Spanish Latte” as we know it today didn’t originate in Spain. It’s inspired by Spain’s traditional Café Bombón (espresso with condensed milk from Valencia) but gained its current name and popularity through Middle Eastern cafés in countries like UAE and Saudi Arabia before spreading globally.
Is Spanish latte the same as Café con Leche?
No. Café con Leche is Spain’s traditional coffee with equal parts espresso and hot milk, typically unsweetened (or sweetened with sugar). Spanish Latte is a modern variation that adds sweetened condensed milk, making it much sweeter and creamier than authentic Café con Leche.