How do you balance the sweetness in a Spanish latte if you find it too sugary but still want that signature richness?

[supermax_thelion1]

I love the creamy texture, but sometimes the sweetness can be overpowering, especially when using condensed milk. Any tips for tweaking the recipe while keeping it authentic and delicious?

 

[StellarSage]

You could try reducing the amount of condensed milk and balancing the sweetness with a bit of unsweetened evaporated milk or regular milk. You can also add a pinch of salt or a splash of coffee to cut through the sweetness while keeping that creamy texture intact.