If you’ve spent any time in Portugal – or even just scrolled through a Lisbon travel blog – you might have come across a drink called a galao. It’s Portugal’s answer to the latte, served in a tall glass and beloved by locals who want their coffee creamy, warm, and generous.
But here’s the thing: the galao deserves way more attention than it gets. While everyone’s busy debating lattes and cappuccinos, this Portuguese gem quietly sits there being absolutely delicious and almost entirely unknown outside of Portugal.
Let’s fix that.
What Is a Galao?
A galao (pronounced gah-LOWN) is a Portuguese coffee drink made with espresso and foamed milk, typically served in a tall glass. The ratio is roughly one-quarter espresso to three-quarters milk, making it one of the milkiest coffee drinks in European cafe culture.
Think of it as Portugal’s version of a latte – but with its own distinct personality. The milk in a galao tends to be lighter and foamier than in an Italian latte, and the serving style (always in a clear glass) gives it a visual identity all its own.
In Portuguese cafes, you’ll see galao glasses lined up on the counter – tall, clear, showing off those beautiful layers of dark espresso gradually blending into creamy, foamed milk. It’s one of those drinks that looks as good as it tastes.
The Name and Its Meaning
The word “galao” comes from the Portuguese word for “large” or “generous.” And that’s exactly what it is – a generous serving of milky coffee. Compared to the tiny bica (Portugal’s term for espresso), which is barely a few sips, the galao is the drink you order when you want to sit, relax, and take your time.
You might also see it spelled “galao” without the accent marks, or “galao de cafe” on some menus. It’s all the same drink. Some menus in tourist areas might even translate it as “milky coffee” or “Portuguese latte,” though true galao lovers might wince at that simplification.
How a Galao Is Made
The traditional preparation is straightforward:
- Pull a single shot of espresso (a bica) into a tall, clear glass
- Steam or foam milk until light and airy
- Pour the foamed milk into the glass, filling it to the top
- Serve immediately, usually with a sugar packet on the saucer
The key difference from a latte is in the milk texture. Portuguese baristas tend to create a lighter, airier foam – less of that dense microfoam that latte art requires and more of a bubbly, almost frothy texture. This gives the galao a lighter mouthfeel than a latte, despite having a similar milk-to-coffee ratio.
The glass matters too. A galao is always served in a tall, clear glass – never a ceramic cup. This isn’t just tradition for tradition’s sake. The glass lets you see the drink’s layers and gauge the milk-to-coffee ratio. Some people prefer a galao claro (light – more milk) or galao escuro (dark – more coffee), and the transparent glass makes it easy to check you’ve gotten what you ordered.
Galao vs. Latte – What’s the Difference?
On paper, a galao and a latte look very similar: espresso plus lots of milk. But there are meaningful differences that set them apart.
Milk texture: A latte has dense, velvety steamed milk with a thin layer of microfoam. A galao has lighter, frothier milk with more air incorporated. If a latte’s milk is like silk, a galao’s milk is like a light cloud.
Serving vessel: Lattes come in ceramic cups (or sometimes tall glasses in Italy). Galaos are always in tall, clear glasses. This isn’t just aesthetic – the glass changes how you experience the drink.
Espresso style: Portuguese espresso tends to be roasted darker than Italian espresso, giving the galao a slightly more intense, almost toasty coffee base. This works beautifully with the generous milk, as those bold coffee notes punch through the cream.
Cultural context: In Italy, a latte is a morning-only drink. In Portugal, a galao is acceptable any time of day, though it’s most popular at breakfast and mid-morning. Portuguese coffee culture is a bit more relaxed about the “rules” compared to Italy.
Price: In Portugal, a galao typically costs 1.20 to 1.80 euros at a local cafe. A latte at a specialty coffee shop can easily cost twice that. The galao remains an everyday, accessible drink.
Galao vs. Cafe au Lait
The galao also gets compared to the French cafe au lait, and while they’re both “big milky coffees,” the differences are significant.
A cafe au lait uses brewed coffee (not espresso) mixed with hot milk in a 1:1 ratio. A galao uses espresso with foamed milk in a 1:3 ratio. The result is that a cafe au lait tastes more like “strong coffee diluted with milk,” while a galao tastes like “espresso softened by cream.”
The texture is different too. A cafe au lait has no foam at all – just hot milk blended with coffee. A galao has that signature airy foam that gives it a lighter character. And while a cafe au lait is served in a bowl or large cup, the galao keeps its tall glass identity.
Where the Galao Fits in Portuguese Coffee Culture
To understand the galao, you need to understand Portuguese coffee culture – which is its own wonderful world.
Portugal is a nation of serious coffee drinkers. The country has one of the highest per-capita coffee consumption rates in Europe, and coffee is woven into the fabric of daily life. But unlike the specialty coffee scene you might find in London or Melbourne, Portuguese coffee culture is deeply traditional and refreshingly unpretentious.
The standard Portuguese coffee menu looks something like this:
- Bica/Cafe: A straight espresso – tiny, strong, the backbone of Portuguese coffee culture
- Meia de leite: Half coffee, half milk, served in a cup – the Portuguese equivalent of a cafe au lait
- Galao: Espresso with lots of foamed milk in a tall glass – the milkiest option
- Garoto: Espresso with just a splash of milk – like a macchiato
- Abatanado: A longer, diluted espresso – closest to an Americano
The galao sits at the milky end of this spectrum. It’s the drink for people who want to enjoy coffee’s flavor without the intensity. It’s popular with older Portuguese, who often pair it with a pastel de nata (custard tart) for a mid-morning snack that is, honestly, one of life’s great pleasures.
Galao vs. Meia de Leite
This is the comparison that confuses most visitors to Portugal. Both are milky coffees – so what’s the difference?
A meia de leite (literally “half of milk”) is half espresso, half steamed milk, served in a regular coffee cup. It has a stronger coffee flavor because the ratio favors the espresso more. The milk is steamed but not as frothy as in a galao.
A galao has more milk (roughly three-quarters), lighter and foamier milk texture, and is served in that distinctive tall glass. It’s the gentler, creamier option.
In simple terms: if you like your coffee strong with some milk, order a meia de leite. If you want something creamy and mild, go for the galao.
How to Make a Galao at Home
Making a galao at home is surprisingly easy – easier than a latte, actually, since you’re not chasing perfect microfoam.
What You Need
- Espresso machine, moka pot, or AeroPress
- Milk (whole milk works best for that creamy, foamy texture)
- A tall, clear glass (about 240ml capacity)
- A way to foam milk – steam wand, French press, or handheld frother
Instructions
- Pull a single shot of espresso (about 30ml) directly into your tall glass
- Foam your milk. You want it lighter and airier than latte milk – more like a cappuccino foam. If using a French press, heat the milk first, then pump vigorously to create light foam.
- Pour the foamed milk into the glass, filling it up. Don’t worry about latte art – this is a galao, not a competition piece.
- Serve immediately. Add sugar to taste – most Portuguese take their galao with at least one sugar.
Tips
The milk texture is key. You’re aiming for something between a latte’s dense microfoam and a cappuccino’s dry foam. Light, bubbly, airy – but still creamy enough to drink easily.
Use whole milk. The fat content is what gives a galao its creamy character. Skim milk will make a thin, unsatisfying version. Oat milk is the best plant-based alternative for this drink.
Don’t overthink it. The galao is a humble, everyday drink in Portugal. It’s not precious or fussy. If your foam isn’t perfect, that’s absolutely fine. It’ll still taste great.
Where to Try a Galao
If you’re heading to Portugal, you can find a galao at literally any cafe – and there are cafes on every block. Some tips:
Traditional cafes (tascas and pastelarias): These are where you’ll get the most authentic galao experience. Order at the counter for a lower price (standing at the bar is cheaper than sitting at a table in many Portuguese cafes). Pair it with a pastel de nata and you’ve achieved peak Portuguese living.
Lisbon highlights: Historic cafes like A Brasileira in Chiado or Pasteis de Belem in Belem serve excellent galaos alongside their famous pastries. But honestly, the tiny neighborhood cafe around the corner from your Airbnb probably makes an equally good one at half the price.
Porto: Coffee culture in Porto is just as strong as in Lisbon. Cafe Majestic is the famous spot, but the cafes in the Ribeira district or along Rua de Santa Catarina are where locals actually go.
Outside Portugal: Galaos are harder to find outside the country, though Portuguese-influenced cafes in places like Brazil, Macau, Goa, and parts of Africa may serve them. Your best bet in most cities is to visit a Portuguese restaurant or bakery and ask – or just make one at home.
Why the Galao Deserves More Love
Here’s my honest take: the galao is one of Europe’s most underappreciated coffee drinks. In a world obsessed with flat whites and oat milk lattes, this simple Portuguese classic offers something refreshingly different.
It’s approachable without being boring. It’s traditional without being stuffy. It’s affordable, satisfying, and paired with a pastel de nata, it might just be the perfect mid-morning break ever invented.
The galao also represents something I love about Portuguese culture: the idea that good things don’t need to be complicated or expensive. No one in Portugal is paying five euros for a galao with alternative milk and a fancy rosetta on top. They’re paying a euro-fifty, standing at the counter, chatting with the barista, and getting on with their day.
If you haven’t tried a galao yet, make one at home this weekend. Or better yet, book a flight to Lisbon and experience the real thing. Your taste buds – and your wallet – will thank you.
Frequently Asked Questions
What does a galao taste like?
A galao tastes like a creamy, mild coffee with a light, airy texture. The espresso provides a warm, toasty backbone, but the generous amount of foamed milk makes it smooth and approachable. It’s less intense than a latte and more coffee-forward than plain steamed milk.
Is a galao the same as a latte?
They’re similar but not identical. Both are espresso with lots of milk, but a galao has lighter, frothier milk, is always served in a tall glass, and uses Portuguese-style espresso which tends to be roasted darker. The mouthfeel and presentation are noticeably different.
How do you pronounce galao?
It’s pronounced “gah-LOWN” (the “ao” ending in Portuguese sounds like “own” or “ow”). The full Portuguese spelling includes a tilde over the a – galao.
When do Portuguese people drink a galao?
Galaos are most popular at breakfast and mid-morning, often paired with a pastry like a pastel de nata. Unlike in Italy where milky coffee after morning is frowned upon, Portuguese coffee culture is more relaxed – you can order a galao in the afternoon without anyone judging you.
Can I order a galao at Starbucks?
Starbucks doesn’t have a galao on its menu. The closest equivalent would be a latte, though the milk texture and espresso style will be different. For an authentic galao, visit a Portuguese cafe or make one at home.
