Spanish Latte
Learn how to make a delicious Spanish latte from the comfort of your own home!
Equipment
- Espresso Machine
Ingredients
- Water
- Espresso beans
- Whole milk
- 2 tsp Sugar optional
- 3 tbsp Condensed milk for Cuban latte
Instructions
- Pre-Heat The Mug - Pour boiling water into your mug to pre-heat it while your coffee and milk are prepared. Ultimately, this simple step will allow your drink to remain hot for longer.
- Scald The Milk - Heat the whole milk in a small saucepan over medium-low heat until it begins to steam and small foam bubbles form. Do not let it boil. You should stir it periodically with a wooden spoon so that the heat is evenly distributed and a film doesn’t form across the top of the pan. Lower the temperature slightly when the milk is ready to keep it warm while you prepare the espresso.
- Prep The Coffee - Pull 3 ounces of espresso for this drink, or prepare an equivalent volume of coffee using a Moka pot. Always start with filtered water, if you can, and use a very fine ground coffee.
- Assemble The Drink - Pour out any hot water used to preheat the mug. Add your sweetener. I’d recommend 2 tsp of granulated sugar or 3 Tbsp of sweetened condensed milk (for cafe cubano). Next, add the espresso. With a small spoon, stir to combine the espresso and sweetener. Top with 3 ounces of scalded milk.
Notes
Sugar (optional) - Most people like granulated sugar for cafe con leche. Feel free to substitute with your preferred sweetener!
Condensed milk (for Cuban Latte) - If you’re preparing the Cubano version of this drink, find a can of sweetened condensed milk to use as your sweetener.