Dulce De Leche Latte Recipe

Prepare espresso

Brew 2 shots of espresso (about 60 ml total) using your espresso machine or stovetop espresso maker. Pour the espresso into a pre-warmed 10–12 oz (300–350 ml) mug or latte glass. If you don’t have an espresso maker, brew 1/2 cup strong dark coffee and use that instead.

Make dulce de leche milk base

In a small saucepan set over low to medium-low heat, combine 1 cup whole milk and 2 tablespoons dulce de leche. Whisk constantly until the dulce de leche fully dissolves and the mixture is smooth, about 2–3 minutes. Do not boil; keep the milk just below simmering (small steam bubbles at the edge).

Add flavor and adjust sweetness

Stir in 1 teaspoon vanilla extract. Taste the milk mixture; if you want it sweeter, whisk in up to 1 teaspoon brown sugar. If you prefer a lightly salted profile, whisk in 1/4 teaspoon sea salt (optional). Ensure all sugar is dissolved.

Steam or froth the milk

If you have a steam wand: steam the dulce de leche milk mixture until it reaches 140–150°F (60–65°C) and develops a velvety microfoam (about 20–40 seconds). If you don’t have a steam wand: heat the milk mixture until hot but not boiling, then froth using a handheld frother, French press, or vigorously whisk to create foam. Aim for about 1/2 inch of smooth foam on top.

Assemble the latte

Pour the brewed espresso into the warmed mug (if not already). Slowly pour the steamed dulce de leche milk over the espresso, using a spoon to hold back foam, then spoon the foam on top. Pour gently to create a layered latte effect.

Finish and garnish

Top with 2 tablespoons whipped cream if desired. Lightly dust the surface with 1/4 teaspoon ground cinnamon or cocoa powder. Serve immediately while hot.

Notes

For a stronger dulce de leche flavor, swirl an additional 1 teaspoon dulce de leche into the finished drink. To make it dairy-free, substitute with an unsweetened oat or almond milk; heat gently and be aware foam will be lighter. Adjust sweetness and salt to taste.