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.
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Café Bombón
Ingredients
- 2 oz. sweet condensed milk
- 1 oz. espresso
Instructions
- Carefully pour tweet condensed milk in a small glass.
- Pour espresso.
- Serve showing the layers.
- Stir before consuming.
Nutrition
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