Cafe Con Leche Shake Recipes
CAFE CON LECHE
Provided by Bobby Flay
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.;
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- Fill the bottom portion of the 3 cup espresso pot with water, to just below the valve. (If using a 6 cup pot, double the ingredients.) Place the filter into the pot and scoop 1 tablespoon of espresso into the pot. Screw the top half of the espresso make onto the bottom half and then place the filled pot onto a stove burner. Place it with the handle facing off the side of the burner, so that it doesn't get too hot. (You will still need a hot pad!)
- Set the burner to medium (medium high on my current stove, but I used medium on my other stove). Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot. Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.
- While the espresso is heating, place the sugar in a large cup or divide it between two small cups. Pour the milk into a large 2 cup measuring cup and warm it for about 90 seconds in the microwave. Or if you are using the stovetop to scald the milk, start it on low when you start the espresso.
- When the espresso is finished, pour it over the sugar and stir for a few moments to dissolve the sugar. Froth the milk until it has doubled in size and then pour the foamy milk over the coffee. Stir to combine. Serve hot and Enjoy!
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- Prepare the espresso. We're using a Moka pot, but if you're using a different method, prepare your espresso as usual. Fill the bottom compartment with water and add coffee grounds to the filter basket. Screw the top compartment on and place the Moka pot on the stove. Use medium heat to avoid scorching your coffee.
- Heat the milk using a milk steamer, stovetop, or microwave. You don't need to froth the milk; it just needs to be hot. Make sure not to boil the milk.
- Pull or pour your espresso shots into your coffee mug. Add the hot milk and stir well. You'll want a ratio of about 2/3 milk and 1/3 espresso.
- This step is optional, but it's a fun addition! This sugary foam, called espuma, is traditional in Cuban café con leche but is less common in other countries. Pour 2 tablespoons of sugar into a small bowl or creamer. Add an equal amount of espresso and whisk vigorously. You want the sugar to dissolve and the mixture to form a light brown froth. Pour this mixture on top of your café con leche and enjoy your tasty treat!
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