Café-con-leche

Café-con-leche breakfast

Posted by Matthew A. Gonzalez

Tags: Breakfast, Coffee, Cuban, Drink

I’ve had this almost every morning since I was 4 years old. It’s hard to start the day without it. The true Cuban way is to dunk your bread into your milk, but my own mother has always refused to do so—to each his (or her) own, I suppose.

This recipe is only for two servings of café con leche because my cafetera makes about half a cup of coffee at a time.

Ingredients for two

  • 1/3 cup of water
  • 2 Tbsp of Cuban coffee
  • 4 tsp of sugar
  • 2 cups of milk
  • Loaf of Cuban bread
  • Spreadable margin/butter

Tools & cookware

  • Espresso maker
  • Small creamer
  • Small pot (optional)

Instructions for the café con leche

  1. Fill the bottom of the espresso maker with the water. If your coffee maker is a little bit bigger or smaller, a trick is to fill it up to the pressure release hole on the side.
  2. Place the filter into the bottom piece and fill with coffee. Do not pack the coffee in with your spoon as it will make it difficult for the water/steam to pour through the tightly packed coffee. Tightly screw on the top.
  3. Set your stove top to medium heat, and place the coffee maker on the outter edge of the burner. Fill the creamer with the sugar.
  4. Important: Carefully watch the coffee maker. It should take between three and five minutes to start pouring out. Once the first ounce or two of the coffee start to pour out, pick up the coffee maker and pour the first bit into the creamer. Place the coffee maker back on the burner to allow the rest of the coffee to brew.
  5. Stir the sugar and coffee mixture in the creamer until you get a thick, light-brown, sugary paste.
  6. When the coffee is done brewing, pour the remaining coffee into the creamer and stir slowly until a sugary, light-brown froth appears at the top of the coffee.
  7. Heat up the mugs of milk separately in the microwave. An option for heating the milk is using a small pot on the stove top—it usually tastes better that way.
  8. Pour half of the coffee into each mug and stir. Add extra sugar to taste. Serve with buttered and toasted Cuban bread. Remember, my suggestion is to dip the bread!
Well, what do you think?