I recently posted how we make our Espresso for not only sipping out of a demitasse, but for some of our favorite specialty drinks. Actually, it’s Paul that’s the brewer of this fine, robust, deep and rich coffee. I’m the one that likes using it in specialty coffees like this Cafe’ Con Leche.
Cafe’ Con Leche is a Spanish coffee beverage that means “Coffee with Milk”. I had my first cup at a restaurant in Fort Lauderdale called Las Vegas Cuban Cuisine. It’s a must have to finish off a fantastic Cuban meal that includes one of my favorites, the Beef Empanada.
Since being introduced to the world of Cuban cuisine, I’ve come home on a mission to learn to cook some of their famous dishes and of course this Cafe’ Con Leche. I have started a series here that includes: Cuban Black Beans, Rope Vieja and Picadillo. Check out these recipes and watch for more to come soon!
After several attempts that just wasn’t quite up to par, I reached out to a Cuban community on facebook. They shared with me their fun stories and the authentic way to make a true Spanish Cafe’ Con Leche. Now I’m addicted!
Here’s how we make it.
Cafe’ Con Leche
There’s only 3 ingredients in this specialty coffee: Espresso, hot milk and sugar. That’s it. Don’t try to get all fancy with it and add other flavors unless you call it something else.
First start with some good rich Espresso. Here’s a post on how we make ours. In the Cuban community, the favorite coffee ground to use in the espresso is Cafe’ Bustello. That’s what gives it that authentic flavor.
Next, get your milk hot. Whole milk is the most commonly used. If I’m making enough for just me, I’ll nuke it in the microwave until it’s a near boil. Here, I was making for several cups and heated it on the stove. If you’re doing it stove top style, be sure to stir often over a low heat to prevent scorching.
If you’re like us and keep 2% milk fat and half n half in the fridge, here’s a tip for making your own whole milk: For every cup of 2% milk, add 2 Tablespoons of half n half.
There’s no real ratio-rule of espresso to milk, but here’s how we make ours.
In a 12 ounce mug, put 1 Tablespoon of white granulated sugar. Pour 1/2 cup of hot Espresso into the sugar and stir until the sugar has dissolved.
Add 1 cup hot whole milk and stir.
The key to flavor is the espresso, so use a coffee ground you enjoy!
Here’s the printer friendly recipe.