This Café Bombón recipe is part of a sponsored collaboration with Eagle Brand. Thank you for reading and supporting the brands that make Savoir Faire possible.
The first time I had a Café Bombón —literally truffle coffee—, was in Caracas, at Havanna, a replica of the Havanna coffee shops in Buenos Aires. These coffee shops are now a franchise in Latin America, Spain, and Florida. Havanna is, by the way, home of the well-known alfajores and Argentinian dulce de leche.
It was love at first sip. It couldn’t be different because a Café Bombón is a hot beverage made out of sweet condensed milk and espresso (usually in a 1:1 ratio.) With those two ingredients, you need nothing else. Don’t you?
A Spanish Recipe…
Later I learned Café Bombón is very popular in Spain, where, like in Café Havanna, it’s served in small clear glasses for visual purposes: you can see the perfect layers of sweet condensed milk and espresso.
So, when Eagle Brand contacted me to give a try to its Borden sweet condensed milk, I couldn’t avoid thinking of making these cute Café Bombón. After all, temperatures in Miami are below average!
How to make Café Bombón
Since I don’t have an espresso machine, I prepared them with two parts of condensed milk and one of a very strong black coffee. I served them in cordial glasses just because they look adorable.
To make this recipe you’ll need some utensil and ingredients that you can easily find online through my Amazon Affiliate Program, including:
- 2 oz. sweet condensed milk
- 1 oz. espresso
- Carefully pour tweet condensed milk in a small glass.
- Pour espresso.
- Serve showing the layers.
- Stir before consuming.
Don’t miss my other coffee recipes: