A Mexican take on a Café Con Leche, using evaporated milk, some vanilla and a sprinkle of cinnamon to create this tantalizing morning drink. This recipe from a couple cooks is a twist on the traditional scalded milk recipe mentioned above. Instead of the scalded milk, it uses steamed or frothed milk. It is common place to add in a pinch of salt to the coffee to enhance the flavors present in the coffee and to emphasize the sweetness of the milk. The key thing to remember is that the coffee espresso needs to be highly concentrated.

The beverage has a complex history beginning with its origins in Spain and developing into a range of permutations. Outside of South Florida, it’s difficult to find many American cafes that will make cafe con Leche. © 2022 Just A Pinch Recipe Club, LLC. All rights Reserved. I too would love to dip this tostada in my cup of tea.

To get the traditional espuma on the coffee, you whip the sugar with a small amount of coffee. Others prefer to sweeten it during the brewing process. First, by adding the sugar to the top of the Moka pot. Second, by adding it on top of the tamped grounds in the portafilter.

Cuba’s slow economic growth in the years following the revolution forced its socialist government to cut costs on coffee rations. Instead of distributing pure coffee beans, it supplied its citizens with a monthly mixture of ground coffee and chícharo . In years with poor coffee harvests, the country imported cheap Robusta beans. There is, of course, the cafe cubano or cafecito.

You don’t need to froth the milk; it just needs to be hot. Alternatively, you can leave the espresso itself unsweetened and instead top with steamed condensed milk. Café con leche helped fuel the cigar industry and allow for over 400 million cigars per year to be rolled.

Ahmed Mir is a coffee enthusiast and editor of Sip Coffee. He loves to travel and learn about new cultures. If he’s not sipping on coffee or traveling you can probably find him hiking. The process isn’t very complicated, but each step plays an important role in the end product. Certain steps–like making the espuma–might take some practice, but the result is well worth the trouble. Whole milk is traditional, but you can also get good results with reduced-fat and plant-based milks, with a little practice and patience.

Spanish-style cafe con leche is an espresso drink anyone can make. Translated as “coffee with milk,” there are no special tricks and it offers a coffee house experience at home. You don’t need a big espresso machine, either. This coffee recipe requires nothing punto mean more than a stovetop espresso maker or moka pot. The basic premise of the cortadito is pretty standard, but the preparation is not. In homes, or even in some Cuban cafes, you’ll find the coffee is made with a Moka pot rather than an espresso machine.

To make this, you’ll need a container with a spout. A stainless steel container or measuring cup is preferable. Then, you’ll need to whip the sugar foam vigorously.

Butter – either salted or unsalted to toast the bread. Sweetener – granulated sugar or other sweetener of choice. Milk – I generally use 2% milk, but whole milk will give the best mouth feel.

This is a simple and light morning meal that is delicious. I hear so much about this beverage on the Camino forums. I’ve read through your post and I’m unclear as to how this differs from a latte? I make my own lattes at home with an espresso machine.

Similar Posts