November 24, 2015
This is how I took my two favorite childhood ingredients and created a delicious caffeinated treat that I call Cafe Caramelo. It’s mouthwatering because it tastes both like cafe (coffee) and caramelo (candy.) Perfect as a coffee or a dessert!
I prepare it with regular unsweetened espresso and not with Cuban coffee because the extra sugar used for the froth would make it too sweet. There’s enough of it in the condensed milk.
- Prep: 5 mins
- Cook: 5 mins
- Yields: Serves 3
1Pour the sweetened condensed milk into an espresso cup and let it settle for a moment. Now pour a shot or two of espresso right over it. I like equal part of each, but it’s a matter of taste. Because the cold condensed milk is thicker and heavier, it will remain at the bottom of the cup until you blend it with a spoon.
If you’re feeling extra fancy, serve it in an after-dinner drink flute or a small chalice. I like using any clear glass because the layers of condensed milk, espresso and foam look like a work of art. Take a picture of it!
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