Café con leche, the Spanish way
Half espresso, half hot milk, served in a tall glass. The coffee that wakes up every Spanish morning, from Madrid to Seville. Simple, perfect, unrepeatable.
Method
01
Pull the espresso.
Pull a double shot of espresso directly into a tall glass. In Spain, the glass matters — a proper café con leche is served in a clear glass, not a cup.
02
Heat the milk.
Heat the milk in a small saucepan or steam it until hot — around 65°C. You want it hot and smooth, not frothy like a cappuccino. This is not a cappuccino.
Note. Spanish café con leche is equal parts coffee and milk. Neither dominates.
03
Combine and drink.
Pour the hot milk over the espresso. Add sugar if you like. Stir once. Drink it standing at the kitchen counter, preferably looking out a window. That is the full experience.
Rate this recipe
Join the Club to rate →