Two sweetened espresso classics travel together well: the Spanish latte, made creamy and caramel-like with sweetened condensed milk, and the cafe bonbon, a Vietnamese-meets-Spanish style drink that layers condensed milk with espresso for an intense, dessert-like cup. Both are easy at home with an espresso machine — and even without one, using very strong coffee. This guide covers the two recipes and the sweet drinks they belong to.
The direct answer: sweetened condensed milk is the difference
The Spanish latte is a regular latte where sweetened condensed milk replaces plain sugar, and it belongs in the same sweet-drink family as the Vietnamese egg coffee on this site — adding creaminess and a caramel-like sweetness. The cafe bonbon pushes it further: espresso poured over a layer of condensed milk, which floats as a separated, intensely sweet-layered shot. Both are easy, and both are treats — rich and sweet, perfect for when a standard latte feels too plain.
The Spanish latte recipe
Start with espresso, then sweeten the milk side with condensed milk rather than the shot with sugar. NCA brewing essentials and the Specialty Coffee Association frame the espresso base, and James Hoffmann has covered sweet espresso drinks at home.
- Pull a double espresso into your cup.
- Stir sweetened condensed milk into the espresso to taste — start with a spoonful and adjust.
- Top with steamed (or cold) milk. For hot, steam the milk as usual; the condensed milk carries the sweetness.
- Stir gently so the sweetness blends without losing the creamy body.
The result is a creamier, caramel-like latte that still lets the espresso show.
The cafe bonbon recipe
The bonbon is the more dramatic cousin: condensed milk at the bottom, espresso on top, served in a small glass.
- Pour sweetened condensed milk into the bottom of a small glass — a modest layer, not half the cup.
- Brew a small, strong espresso and pour it gently over the condensed milk so it layers rather than mixes.
- Serve immediately and sip slowly, letting the two layers meet on the spoon or in the sip.
It is intense and dessert-like — the espresso’s bitterness framed by the condensed milk’s caramel sweetness.
Making both without an espresso machine
Neither drink strictly needs an espresso machine: use a very strong brew. Perfect Daily Grind’s cleaning guide covers the milk-adjacent upkeep, and the NCA water guide explains the water in the cup. — a Moka pot concentrate, a French press made extra strong, or an espresso-strength filter coffee — in place of the shot. The drinks were invented around strong brewed coffee in parts of the world where espresso was not always on hand, so a strong cup works. The result is a touch less dense than a true espresso version, but the condensed-milk character carries it.
Sweetness and balance tips
| Drink | Sweetness driver | Balance tip |
|---|---|---|
| Spanish latte | Condensed milk in the milk | Add condensed milk to taste; you can always add more |
| Cafe bonbon | Condensed milk layer | Keep the condensed layer modest; stir to taste as you sip |
Both are treats, so portion size is part of the recipe — a small glass for the bonbon, a standard latte cup for the Spanish latte.
If you are adjusting sweetness for the first time, the single most reliable tip is to stir the condensed milk into the espresso before adding the milk for the Spanish latte, and to keep the condensed layer thin for the bonbon. Too much condensed milk turns either drink into syrup; too little and the signature caramel character disappears. A good starting point is one generous spoonful per double shot for the latte, and a layer about a centimeter deep in the glass for the bonbon. From there, taste and adjust in small steps — the condensed milk is potent, so a teaspoon changes the cup noticeably. That restraint is what keeps both drinks sweet without losing the coffee underneath.
Both drinks also make excellent bases for variation once you have the proportions right. Iced Spanish lattes are a summer staple — pull the shot over condensed milk, add cold milk and ice, and the caramel sweetness stays while the drink cools. The bonbon can take a marbled twist by stirring it at sip time, letting the condensed milk ribbon through the espresso in slow swirls rather than staying a clean layer. Each variation is a small change to the same two-ingredient foundation, which is what makes these drinks so easy to master and fun to personalize across seasons.
Frequently asked questions about Spanish latte and cafe bonbon
What makes a Spanish latte?
Sweetened condensed milk instead of plain sugar is the difference. It adds creaminess and a caramel-like body to a standard espresso-and-milk drink.
What are the ingredients for a basic Spanish latte?
Espresso, steamed or cold milk, and sweetened condensed milk to taste. The condensed milk is what separates it from a regular latte.
How to make Spanish style coffee?
Brew espresso or very strong coffee, add sweetened condensed milk, then top with milk. Serve iced over ice, or hot with steamed milk.
How to make Spanish latte at home without a machine?
Use very strong brewed coffee in place of the espresso — Moka pot, French press concentrate, or espresso-strength filter — then add condensed milk and milk. The drink still works.
Two sweet classics worth mastering
The Spanish latte and cafe bonbon show how far a single ingredient — sweetened condensed milk — can take espresso. Both are easy to scale from a strong brew and delightful as treats with a real shot. If you want the true espresso base, the Meraki espresso machine pulls the bold shots both recipes build on, and the classic drinks guide has the wider family.
