Dulce De Leche Latte: A Valentine’s Day Treat

Try this decadent dulce de leche latte with homemade dulce de leche. Enjoy this latte warm or iced for the perfect Valentine’s Day treat.

• Valentine’s Day is the perfect day to go a little over the top with an extra sweet treat such as this dulce de leche latte.
• You can make the dulce de leche yourself or choose to buy a high-quality store brand. 
• For best results, top this decadent latte with dark chocolate whipped cream and a dusting of ground cinnamon. 

There’s no need for a heart-shaped box of chocolates to celebrate Valentine’s Day whether with the gals or with a special someone. This year, just head to your pantry for a decadent latte that will melt just about anyone’s heart (as well as quench that sweet tooth). 

This dulce de leche latte combines coffee with sweetened condensed milk (and dark chocolate whipped cream to make it extra indulgent!). Enjoy this dulce de leche latte hot or iced. Whichever way you choose, your Valentine will certainly love you a latte. 

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Make the dulce de leche first and foremost if you’re going the homemade route. 

Dulce de leche is similar to caramel in both texture and color. However, it differs slightly in terms of flavor and ingredients. Caramel is made from sugar whereas dulce de leche is made from sweetened condensed milk. In heating the condensed milk, it creates a luscious liquid gold substance that’s similar in flavor to toffee. It’s Spanish translation actually means “candy made of milk.” 

It’s important to make the dulce de leche before doing anything else in this recipe because it requires the most time. You will need to set aside about 2 hours to make the dulce de leche. But don’t worry, it’s a very simple process.

I prefer organic whenever possible, which is why I went with 365 by Whole Foods Market Sweetened Condensed Milk. It tasted amazing, and it worked flawlessly for this recipe, so I highly recommend.

To save time, you can buy a jar of high-quality dulce de leche.

Though I prefer going the homemade route, I understand that not everyone has the time. If you want a quick-fix, there are high-quality store-bought options such as Stonewall Kitchen’s Dulce de Leche, Los Nietitos Dulce de Leche, and San Ignacio’s Dulce de Leche. 

Pour one can of sweetened condensed milk into a small glass baking dish and stick in the oven.

This is the easy part. Just pour an entire 14-ounce can of sweetened condensed milk into a small square glass baking dish, cover it, and bake it for two hours at 425°F. 

Check in every 30 minutes or so to see if it’s starting to brown properly. You’ll know it’s done when it reaches a caramel color. This is why I use a glass baking dish because I am able to see through the sides of the glass without having to open the aluminum cover each time. 

Whisk the sauce after about 5 minutes after it’s come out of the oven to smooth out any lumps. 

After you’ve pulled out the dulce de leche out of the oven, let it cool for about 5 to 10 minutes, then whisk it smooth. I recommend doing this while it’s still warm because otherwise, you won’t be able to fully get rid of the lumps.

Note: it doesn’t really matter if it’s lumpy. It still will taste the same as it will dissolve in the latte either way. 

Store the dulce de leche inside an airtight container for up to 2 weeks. 

After the dulce de leche has cooled, store it in the fridge for up to 2 weeks in an airtight container. I kept mine in the baking dish it was baked in and covered it tightly with foil. It worked very well, and saved me from cleaning an extra dish. 

If you’re making an iced dulce de leche latte, make sure the dulce de leche is at room temperature prior to making your latte.

At this stage, if you’re going to make an iced dulce de leche latte, pull the dulce de leche out of the fridge and allow it to reach room temperature before proceeding on to the next steps. 

The reason being that it may not fully dissolve in the hot espresso you will make in the next step if you add COLD dulce de leche. No one wants lumps in their latte — yuck. 

For a warm latte, you will need an electric frother, a steam wand, or use a glass mason jar to foam your milk. 

If you’re making a warm latte, you will need the right tools to foam your milk properly. You can use either an electric milk frother, a steam wand (connected to an espresso machine), or you can also use a mason jar and a microwave. See this post for further instructions on foaming milk without a fancy machine! 

Steam your milk prior to pulling your espresso shot.

This step is for warm lattes. Froth your milk before brewing the espresso in the next step because the espresso suffers with every second it sits out after being pulled. The crema will begin to degrade and it will also cool down, which isn’t ideal for a warm beverage. 

Make 2 shots of espresso or about 4 ounces of highly concentrated coffee. 

Whether you’re making an iced latte or a regular latte, you will need to make about 2 shots of espresso or 4 ounces of highly concentrated coffee. I offer this substitution of coffee for those who don’t have an espresso machine and because it doesn’t make a huge difference in flavor since the dulce de leche is the star of the show in this coffee drink. 

To make an espresso, see my step-by-step espresso-making tutorial here. For highly concentrated coffee, there are a few ways to go about it. One way is to use an AeroPress, as this produces a clean, smooth concentrated cup. See my AeroPress tutorial here.

Some coffee machines have the option to make a concentrated cup of coffee sometimes labeled as “Specialty” or “Espresso Style.” Another option is to adjust the ratio so your coffee to water ratio is 1:4 or 1:3 instead of the normal 1:12. You can change the ratio for just about any brew method. 

Add the dulce de leche to the espresso glass prior to pulling the espresso. 

For best results, add the desired amount of dulce de leche to your espresso cup prior to pulling your shot. This will help to melt down the dulce de leche, as the espresso will be hottest as it’s being pulled through the machine. 

This is especially important if you’re making an iced latte. You want to melt that dulce de leche  down, and this step will help you get there quicker! 

Stir the dulce de leche and espresso thoroughly. 

After you’ve brewed the espresso (highly concentrated coffee), stir the mixture thoroughly. Ultimately, you should continue to stir until the dulce de leche and espresso mixture is completely smooth and without any lumps. 

Then, get your serving glass ready. Pour the espresso in first followed by the foamed milk (or cold milk) and stir gently.  

If serving over ice, add the ice cubes after you’ve poured in your milk of choice. This will help to keep the at a higher temperature for as long as possible, which in turn, helps to break down the dulce de leche (just in case there are any remaining lumps left). 

Top with freshly whipped cream and ground cinnamon.

Garnish this Valentine’s Day beverage with freshly whipped cream and sprinkle a dash of ground cinnamon or cocoa powder over the top. 

For the ultimate Valentine’s Day treat, add homemade chocolate whipped cream instead. See my dark chocolate whipped cream recipe here.

Use the left over dulce de leche for other Valentine’s Day desserts such as a cheesecake, brownies, fudge, or add it over the top of ice cream!  

You will likely have a ton of dulce de leche left over even if you make a few of these addicting dulce de leche lattes. Luckily, there are tons of lovely desserts you can make with dulce de leche including dulce de leche cheesecake, dulce de leche fudge, dulce de leche crepes, and you can even drizzle it over the top of ice cream! 

Tag me on Instagram @bakedbrewedbeautiful, so I can see your beautiful brews!

After you’ve finished brewing your latte, take a snapshot and let me know how your drink turned out! Tag me on Instagram @bakedbrewedbeautiful or use the hashtag #bakedbrewedbeautiful, so I can see your beautiful creations — happy brewing.

Dulce de Leche Latte