A Spanish Latte, also known as Café con Leche, originated from Spain and it tastes almost like a horchata latte. It’s usually taken sweet, but the sweetness can be adjusted as well as the amount of coffee. I like to call this a “gateway latte” for those who usually dislike the bitterness of coffee. Over time, I’ve used less and less condensed milk to really enjoy the coffee flavors, but the Spanish latte is great for people who enjoy a bit of sugar.
This recipe uses AeroPress coffee, though I think the drink would taste better with an espresso shot but not all of us have expensive espresso machines. There are many ways to substitute ingredients, but the ingredients and utensils used for this recipe will be in bold.
Check it out!
Prep time: 5 minutes
AeroPress (or espresso machine, or cold brew concentrate, or moka pot or …)
17 grams of ground coffee beans (or single/double espresso shot)
2/3 cup of slightly off boil water (205F) (ignore this if you use the espresso shot)
1 cup of ice
0.5 cup of whole milk (soy, almond, coconut, oat, hemp, etc)
1.5 Tbsp of condensed milk (condensed coconut milk, agave, etc)
2 pinches of cinnamon
Grind your coffee beans and put into an AeroPress.
Use the off-boil water to brew the coffee. (Alternatively, use an espresso shot)
Combine the hot coffee/espresso shot, condensed milk, ice, whole milk, and 1 pinch of cinnamon into the cocktail shaker and SHAKE SHAKE SHAKE! You can stir your mixture but shaking really helps melt everything together.
Pour liquid into a cup and add more ice as needed and top with the last pinch of cinnamon, and you’re done! Adjust sweetness as needed.