Sep 18, 2024

Café Bombón Recipe - Espresso with Condensed Milk

Ingredients:

1 shot of espresso (or 2 shots for a stronger drink)
1-2 tablespoons of sweetened condensed milk

Optional Garnishes:

Cocoa powder or cinnamon
Chocolate shavings
Whipped cream (optional)
Biscotti or cookies (optional, served on the side)

Equipment:

Espresso machine, AeroPress, or moka pot
Small glass cup (traditionally a clear glass to show the layers)

Step-by-Step Instructions:

1. Prepare the Sweetened Condensed Milk:

In a small clear glass cup (about 3-4 oz), pour 1-2 tablespoons of sweetened condensed milk. The sweetness of the condensed milk will balance the strong flavor of the espresso.
Traditionally, the condensed milk is poured into the bottom of the glass, allowing it to settle before the espresso is added, creating the signature layered look.

2. Brew the Espresso:

Espresso Machine: Brew 1 shot of espresso (about 1 oz) using an espresso machine. If you prefer a stronger drink, brew a double shot (about 2 oz).
AeroPress or Moka Pot: If you don’t have an espresso machine, you can use a moka pot or AeroPress to brew a concentrated coffee with a similar strength to espresso.

3. Layer the Espresso Over the Milk:

Gently pour the hot espresso over the back of a spoon so it lands gently on top of the condensed milk, creating two distinct layers. This layering is what makes the café bombón visually appealing.

4. Serve and Stir:

Serve the café bombón as is, allowing the layers to remain visible until the drinker decides to stir them together. Once stirred, the condensed milk will blend with the espresso, creating a rich and sweet drink.
A small spoon is typically served alongside the drink to allow the drinker to mix the layers when ready.

Optional Garnishes:

You can garnish the drink with a sprinkle of cocoa powder, cinnamon, or chocolate shavings for added flavor and presentation.
For a more indulgent version, add a dollop of whipped cream on top.

5. Serve with a Biscuit or Cookie (Optional):

For a traditional touch, serve the café bombón with a small biscuit or cookie on the side, such as biscotti or a shortbread cookie, to complement the sweetness of the drink.

History of the Café Bombón:

The Café Bombón is believed to have originated in Spain, particularly in the coastal city of Valencia, where it became a popular treat in local cafés. The drink was traditionally served as a sweet espresso-based coffee, designed to balance the strong bitterness of espresso with the rich sweetness of sweetened condensed milk.

The name "bombón" means "sweet" or "bonbon" in Spanish, which reflects the dessert-like nature of this coffee drink. While the café bombón is especially popular in Spain, it has spread to other parts of Europe and Latin America, where variations of the drink exist.

Café Bombón in Southeast Asia:

Interestingly, a similar drink exists in Southeast Asia, particularly in Vietnam, where Vietnamese Coffee (Cà phê sữa đá) uses the same combination of sweetened condensed milk and strong coffee. In Vietnam, the drink is typically served cold, with ice, but the concept of mixing sweetened condensed milk with strong coffee is very much the same as the café bombón. Both drinks offer a rich, indulgent experience that balances the robust bitterness of the coffee with the creamy sweetness of the condensed milk.

Presentation and Popularity:

One of the hallmarks of the café bombón is its presentation. The drink is traditionally served in a small, clear glass to highlight the beautiful layers of dark espresso sitting atop the thick, pale condensed milk. As a result, the café bombón is as much a visual delight as it is a flavorful treat.

Café bombón is often enjoyed as an afternoon pick-me-up or even as a dessert coffee due to its sweetness. The rich, creamy texture of the sweetened condensed milk complements the intensity of the espresso, making it a favorite for those who prefer their coffee with a sweeter, indulgent touch.

Variations of the Café Bombón:

Iced Café Bombón: In warmer climates, café bombón can be served over ice. The iced version is popular in countries like Vietnam, where it’s similar to Cà phê sữa đá. Simply add the sweetened condensed milk and espresso to a glass with ice and stir to combine.
Café Bombón with Flavored Syrups: Some modern versions of the café bombón add flavored syrups like vanilla, hazelnut, or caramel to enhance the drink’s sweetness and add extra depth.
Café Bombón con Licor: For an adult twist, a splash of coffee liqueur or another spirit (like brandy or amaretto) can be added to the drink for a boozy variation.