Short answer
A Spanish latte is a latte sweetened with sweetened condensed milk instead of sugar, so it tastes creamy and caramel-like. To make one, stir condensed milk into a double espresso, then add steamed or cold milk and ice for the iced version.
A Spanish latte is a latte sweetened with sweetened condensed milk instead of sugar, which gives it a creamy, caramel-like sweetness. You make one by stirring a spoonful or two of condensed milk into a double espresso, then topping it with steamed milk, or with cold milk and ice for the iced version.
What is a Spanish latte?
A Spanish latte is an espresso and milk drink in which sweetened condensed milk provides the sugar and much of the body. It is served hot in a cup or iced in a glass and tastes closer to a dessert coffee than a standard latte.
The name is used mostly in cafes outside Spain, and the drink is sometimes called a condensed milk latte. Where the name comes from is disputed. Spain has a related drink, the cafe bombon, and many countries pair coffee and condensed milk, so the label is better treated as a menu name than a strict tradition.
How does a Spanish latte differ from a regular latte?
A regular latte is espresso and steamed milk with no added sugar, while a Spanish latte adds sweetened condensed milk, so it tastes sweeter, thicker and more caramel-like. Both use the same espresso base.
| Feature | Regular latte | Spanish latte |
|---|---|---|
| Sweetener | None added | Sweetened condensed milk |
| Body | Light and milky | Thicker and creamier |
| Flavour | Coffee-forward | Sweet, caramel-like |
| Typical base | One or two shots | Often a double shot |
The extra sweetness softens the bitterness of the espresso, which is why bolder, darker roasts are popular for this drink.
What do you need to make a Spanish latte?
You need espresso or strong coffee, sweetened condensed milk, milk and, for the iced version, ice. No other equipment is essential, though a milk frother helps.
- 60 ml (2 oz) espresso, or strong coffee from a moka pot or AeroPress
- 1 to 2 tablespoons sweetened condensed milk
- 150 to 180 ml (about 3/4 cup) milk
- Ice cubes for the iced version
- A small saucepan, steam wand or handheld frother for hot milk
How do you make a hot Spanish latte?
To make a hot Spanish latte, stir the condensed milk into the hot espresso, then pour in steamed milk. Stirring the condensed milk into the espresso first helps it dissolve evenly.
- Brew about 60 ml of espresso into a warm cup.
- Add one tablespoon of sweetened condensed milk and stir until smooth.
- Heat the milk to about 60 to 65 degrees Celsius, until steaming but not boiling, and froth lightly.
- Pour the milk into the cup, holding back the foam with a spoon, then spoon the foam on top.
- Taste and add more condensed milk if you want it sweeter.
How do you make an iced Spanish latte?
To make an iced Spanish latte, dissolve condensed milk in hot espresso, pour it over ice, then add cold milk. Dissolving the condensed milk while the coffee is hot stops it sinking to the bottom as a thick layer.
- Brew 60 ml of espresso and stir in one to two tablespoons of condensed milk.
- Fill a glass with ice.
- Pour the sweetened espresso over the ice.
- Add about 150 ml of cold milk and stir.
For a layered look, pour the milk first, add ice, then slowly pour the sweetened espresso on top. Stir before drinking.
What coffee and milk work best?
A medium or dark roast espresso works best for a Spanish latte because its chocolate and caramel notes stand up to the sweetness. Whole milk gives the creamiest result, and oat milk is a popular plant-based choice.
Very light, fruity roasts can taste sour next to condensed milk, so many cafes choose a rounder blend. Adjust the condensed milk by the teaspoon: a spoonful too much hides the coffee, while too little makes the drink taste like an ordinary latte.
What other coffees use condensed milk?
Several traditions pair coffee with sweetened condensed milk, and the Spanish latte is a cafe-menu cousin of them. Knowing the relatives helps when a menu uses a different name for a similar drink.
| Drink | Where it is known | Coffee base | Milk style |
|---|---|---|---|
| Cafe bombon | Spain | Espresso | Condensed milk in equal parts, no steamed milk |
| Vietnamese coffee (ca phe sua da) | Vietnam | Dark roast brewed through a phin filter | Condensed milk, served over ice |
| Spanish latte | Cafes worldwide | Espresso | Condensed milk plus steamed or cold milk |
| Cafe con leche | Spain and Latin America | Espresso or strong coffee | Hot milk, sugar added separately |
The main difference is the volume of milk. The cafe bombon is tiny and strong, the Vietnamese version is dense and slow-dripped, and the Spanish latte is the longest and mildest.
How can you change the flavour?
You can change a Spanish latte by adjusting the condensed milk, the roast and the finishing touches. Small additions work best because the drink is already rich.
- Cinnamon: a light dusting on the foam adds warmth and suits the caramel notes.
- Vanilla: a drop of vanilla extract in the condensed milk rounds out the flavour.
- Less sweet: use one teaspoon of condensed milk and a splash of plain milk.
- Cold foam: whisk cold milk with a teaspoon of condensed milk and spoon it over an iced version.
- Decaf: a decaffeinated espresso works the same way, since the sweetness does the heavy lifting.
Store any opened condensed milk in a covered container in the refrigerator and use it within about a week, because it thickens and absorbs odours.
What are some common mistakes?
The common mistakes are adding too much condensed milk, skipping the stirring step, and using weak coffee. Each one makes the drink cloying, uneven or watery.
- Too sweet: begin with one tablespoon and build up.
- Not stirred: condensed milk is dense and settles at the bottom of the glass.
- Weak coffee: a single, loose shot gets lost behind the sweetness, so use a double or a strong brew.
- Boiling the milk: milk heated past about 70 degrees Celsius tastes flat and scalded.
Is a Spanish latte on the menu at El Pacho Coffee Roasters?
A Spanish latte is not confirmed on the recorded menu of El Pacho Coffee Roasters in Toronto. The sources read on 14 November 2026 name the latte, cappuccino, chai latte and matcha latte, and a coffee blog describes the menu as leaning toward classic drinks rather than trendy flavoured ones.
Because the cafe publishes no full menu, call ahead or ask in person if you want a specific variation. The menu page of this guide lists the items found, and the hours and location page gives the address near Union Station. This guide is independent and takes no orders.
Common questions
Is a Spanish latte very sweet?
It is sweeter and creamier than a plain latte because of the condensed milk, but you control the sweetness. Start with one or two teaspoons per cup, taste, and add more only if you want a dessert-like drink.
Is a Spanish latte from Spain?
The name suggests Spain, and the drink is popular in Spanish-style cafes, but its exact origin is disputed. Condensed milk coffees are common in several countries, such as the cafe bombon in Spain and Vietnamese coffee.
Can I make a Spanish latte without an espresso machine?
Yes. Use strong coffee from a moka pot, an AeroPress or a small pour-over, about 60 ml. Stir in the condensed milk while it is hot, then add steamed or frothed milk.
What is the difference between a Spanish latte and a cafe bombon?
A cafe bombon is a small drink of espresso and condensed milk, usually in equal parts, served in a glass. A Spanish latte adds a larger amount of steamed milk, so it is a longer, milder drink.
Can I make a Spanish latte with plant milk?
Yes. Oat milk froths and tastes creamy, and almond milk is lighter. Condensed milk is dairy, so for a fully dairy-free drink use a plant-based condensed milk or sweetened coconut cream.
For the address, opening hours and menu, see El Pacho Coffee Roasters in Toronto.
This article is general information from an independent guide, not from El Pacho Coffee Roasters itself. For the store’s current details see hours and location.