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.
Ingredients
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- Using a dark roast coffee, set up a Moka Pot to brew a cup of espresso
- Scoop two(ish) teaspoons of sweetened condensed milk into a mug. Typically, a taller, skinnier mug works best.
- As the water begins to boil, pour a small amount, enough to cover, over the sweetened condensed milk.
- Using a hand frother, whip the milk and espresso. Because of the sugar content, it should whip easily, forming a foam.
- Pour the rest of the espresso into the mug. Top with regular milk if desired. Sip. Enjoy!
