Spanish Latte
Recipe ↓
The Spanish latte, a refined indulgence, merges the robust allure of espresso with the velvety embrace of steamed milk, heightened by the addition of sweetened condensed milk. This infusion imparts a richer, sweeter dimension, setting it apart from the more traditional latte, and culminating in a harmonious fusion that delights the senses with its depth and creaminess.
Equipment
- Espresso Machine
- Milk Steamer
Ingredients
- 1 shot Double Espresso 36g
- 2 oz Whole Milk
- 2 oz Condensed Milk
Instructions
- Place two ounces of sweetened condensed milk into a 12 ounce Latte Cup
- Bring 3 ounces of whole milk to a very gentle simmer in a saucepan over medium heat. As the milk is heating up, occasionally stir with a whisk to ensure the milk doesn’t burn.Since you’re looking to scald the milk (Scaled milk refers to milk that has been heated to just below its boiling point, typically until small bubbles form around the edges of the pan or container). and not just steam it, keep checking the temperature with your thermometer until it reaches 181 degrees.If you don’t have a thermometer, watch for the slightest hint of bubbling and pull it from the heat. Keep a close eye on this because if your milk starts to boil, you’ll have to start over with fresh milk
- Pull a double espresso approximately 36 grams.
Assemble Your Latte
- Pour two shots of espresso or strong coffee into the 12-ounce Latte Cup.
- Hold back the foam using a spoon and pour in your scalded milk.
- Spoon an additional ounce, or two tablespoons of sweetened condensed milk over the scalded milk, topping the drink off with the rest of the foam.
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