Condensed-milk latte (Spanish latte)

Applies to: the HOT Spanish latte only, built à la minute in a 12 oz cup. Sweetened condensed milk is weighed on a scale — never poured, never spooned, never estimated. That single variable defines the drink and is where it most often goes wrong. Cold service does not use this build: it runs off the prepared batch base — see the Spanish latte batch base SOP.

1. Weigh the sweetened condensed milk directly into the cup.
2. 30 g on a scale, ±1 g. For a “less sweet” order, 15 g — the stated figure, not a judgement call.
3. Extract the double shot directly onto the condensed milk.
4. 36–40 g yield, per the espresso-extraction SOP.
5. Stir once so the condensed milk dissolves fully into the hot shots.
6. Fully dissolved before the milk goes in. An undissolved base pools at the bottom and the last mouthful is syrup.
7. Steam the milk to spec and pour.
8. 180–200 ml, textured to the milk-steaming SOP.