Café bombón
Espresso poured over an equal amount of sweetened condensed milk in a small glass, in two clear layers.
Spain · Espresso machine · Hot · Strong
- Coffee
- 18 g
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 3 min
- Caffeine
- About 125 mg
1 : 2 shot, with about equal parts condensed milk.
Dark roast, fine grind- Espresso 36 ml
- Condensed milk 30 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 40 gSweetened condensed milk
Method
Spoon the condensed milk into a small heatproof glass.
Pull a double espresso, 36 g in 25 to 30 seconds, into a small jug.
Shot0:28Pour the espresso slowly over the back of a spoon onto the condensed milk, so it floats in a separate layer.
Serve it as it is, and stir before drinking.
Tips
- Pour slowly over a spoon held just above the condensed milk; the two layers are part of how it is served.
- Stirred and poured over ice, it becomes an iced drink close to Vietnamese cà phê sữa đá.
About this drink
Café bombón comes from Valencia, in Spain: espresso poured over about the same amount of sweetened condensed milk in a small glass, so the two sit in distinct layers. It is stirred before drinking and is dense and very sweet. The Canary Islands’ barraquito builds on it with a liqueur, milk foam, lemon peel, and cinnamon.
