The café bombon (café bombón) is a Spanish-origin drink made with strong espresso coffee and condensed milk. In summer, it is enjoyed cold and can be served with whipped cream or liqueurs like Baileys. The first time I heard about it, I was surprised by the combination, I thought it was too sweet, but after trying it, I had to change my mind, it’s really excellent, absolutely worth trying.
Born in the city of Valencia, it quickly spread to other parts of Spain and is always served in transparent glass cups to showcase the simple and elegant layering due to the different textures of the ingredients.
The preparation is very quick, just pour the cold condensed milk into the glass and prepare a good strong espresso, which you should cool before pouring into the glasses. The ratio between the ingredients is always 1:1.
If you prefer the winter version, after preparing your espresso, pour it over the condensed milk (at room temperature) gently, stir and enjoy.
Also try other coffee-based recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Spanish
- Seasonality: All Seasons, Summer
- Energy 443.90 (Kcal)
- Carbohydrates 43.07 (g) of which sugars 31.57 (g)
- Proteins 8.14 (g)
- Fat 19.36 (g) of which saturated 2.28 (g)of which unsaturated 1.36 (g)
- Fibers 16.56 (g)
- Sodium 53.00 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 strong espresso shots
- 1/3 cup condensed milk
- whipped cream
- liqueur (to taste, often Baileys is used)
Tools
- 2 Glass Cups
- 1 Espresso Machine
- 1 Scale
Procedure
Put the condensed milk in the fridge to cool.
Prepare the strong espresso coffee and let it cool.
Pour 20 ml (about 1/3 cup) of cold condensed milk into each glass, then 40 ml (about 2 shots) of espresso, pouring it gently so that the two ingredients remain distinct.
The Café Bombon is ready. Before enjoying, stir the two ingredients with a teaspoon.
You can enrich the Café Bombon with whipped cream, your choice of liqueur, milk foam, cocoa powder, or a few coffee beans.
To prepare the hot variant, follow the same recipe using room temperature condensed milk and hot espresso.
Tips
For tips on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social networks
