After our trip to Miami, all I’ve wanted is sweet, creamy coffee that tasted like the Cuban Coffees and the CafeBomBon that I’d consumes like water for 48 hours.. I set out to try to recreate Cuban Coffee at home and it was fine, but the game changer was when my friend Jillianne, a native Miamian and the blogger behind Tacos and Takeoffs, reached out with her husband Saùl’s recipe. She recommended I put sugar and a bit of coffee in the mug first and whip it to a frothy consistency, then add the rest. Sure enough, that’s exactly what I needed to get the right amount of cream and froth.
Cuban Coffee Meets Cafe BomBon
This recipe isn’t directly related to a single drink. Instead, I combined two popular Cuban-Spanish style espresso drinks to come up with the most delightful recipe. I use the technique of the Cuban Coffee, but the sweetened condensed milk of the CafeBomBon. The result is perfection. I’ve made this every single morning for the past week and a half with no signs of stopping. It’s easy, creamy, sweet, and tastes just like it came from a coffee shop.
The Tools You’ll Need
While you can make this with any espresso or coffee maker and a whisk, I find it’s smoothest using a Moka Pot and a hand frother. While the Moka Pot isn’t technically espresso, that’s what you’ll often find used in Cuban Coffee. It’s actually an Italian design and, personally, I find it to be the most wonderful morning ritual. It takes a few minutes to brew, but I’d highly recommend.
Note: don’t try to be an off brand Moka Pot. When I accidentally burnt my trust Moka Pot, I bought a cheaper one and it’s a disaster. Constantly spills and leaks. I need to order the real thing ASAP.