Recipe #2: Sweet Treats with Cafe Bombon
A Layered Masterpiece: Bringing Sweet Flavors from Spain and Latin America to you.
HISTORY
Originating from Valencia, Spain in the early 20th century, the Cafe Bombon is a beloved staple often enjoyed after dinner in Spanish culture. It has also become a vibrant part of Latin American culture, with countries like Cuba, Mexico, Puerto Rico, Guatemala each having a unique version of their own. While exploring these sweet espresso variations, be careful not to confuse it with the Cafe Canario which features a thick layer of whipped cream, or the Barraquito, which is the boozy relative from the Canary Islands.
WHAT’S SO COOL ABOUT IT?
The visual layers are what really set the Cafe Bombon apart from all of the other coffee drinks. Because of the high viscosity of the sweetened condensed milk, it creates a natural barrier that the lighter espresso cannot pierce, hence why it is traditionally served in a clear glass for maximum effect. This is also why it is largely considered a “dessert-style” coffee. Using a spoon as you go is often the best way to get the sweet milk to cut through the bitter dark roast to get the perfect balance with every sip.
Tools You'll Need -Espresso machine or moka pot (this recipe uses an espresso machine) -Puck screen & scale -Distribution tools: needles, leveler, and/or tamper (all, some, or none) -Pitchers: 20oz stainless steel pitcher & 8oz bell pitcher -Glassware: 8oz espresso cup for brewing & 8oz glass to serve (clear for dramatic effect only, normal cup ok) -Electric frother -Spoon (optional)
Ingredients
-16g of finely ground dark roast coffee (Cafe La Llave is preferred)
-20oz of white granulated sugar
-Water
-1 tbsp of sweetened condensed milk (La Lechera is preferred)
-4oz of heavy whipping cream
-1 tsp (splash) of vanilla
-Dash of cinnamon (optional)Instructions
Craft the base: Start by making a cuban cafecito. You can follow my previous recipe here or watch the full tutorial here.
Layer 1: Prepare serving glass by adding sweetened condensed milk to the bottom. Try to be careful not to smear the sides, so you can see the clean layers when done.
Pour heavy whipping cream and vanilla into the 20oz stainless steel pitcher.
Use the electric frother for 60 seconds to create a thick, velvety vanilla cold foam.
Layer 2: Pour slowly (preferably over a spoon) the cuban cafecito over the sweetened condensed milk. It should remain separate.
Layer 3 (optional): Carefully top the cafecito with the vanilla cold foam.
Dust cinnamon over the top and serve with the spoon for maximum dessert vibes.
Voila, Cafe Bombon!
For the full video on how to make Cafe Bombon, click here.