If you are looking for the perfect coffee dessert, the Espresso Bombón is the undisputed king. Its magic is not only in its intensely sweet flavor, but in its presentation: it is served in a transparent glass glass so that two perfectly separated layers can be seen, creating a visual contrast.
beautiful between the white density of condensed milk and the dark, deep color of espresso.
Recipe Information
Preparation time: 3 minutes.
Difficulty: Very easy.
Servings: 1 person.
Exact Ingredients
Double espresso (or very concentrated coffee): 60 ml (2 shots).
Condensed milk: 60 g (Approximately 2 heaped tablespoons).
Cocoa powder or cinnamon (optional): A pinch to decorate.
Step by Step Preparation
The sweet base: In a small transparent glass glass (ideally about 120 ml to 150 ml capacity), pour the 60 g of condensed milk directly into the bottom. Make sure to drop the trickle of milk in the center so that it does not stain the walls of the glass and the layer is perfect.
The coffee extraction: Prepare your 60 ml of double espresso separately.
The separation trick: To prevent the coffee from mixing with the condensed milk as it falls, take a small spoon and place it upside down (with the curved side facing up) gently touching the inside wall of the glass, just above the condensed milk. Pour the espresso slowly over the back of the spoon. The coffee will slide smoothly and float on top of the condensed milk without breaking the layer.
The final touch: Decorate the surface of the espresso cream with a pinch of cocoa powder or cinnamon. It is served with a long spoon so that the reader is the one who mixes both layers just before drinking it.
Barista Tips from cafexcafe.com
• The perfect balance (1:1 ratio): The traditional recipe uses equal parts coffee and condensed milk (60 ml / 60 g). If you prefer something less cloying, we recommend reducing the condensed milk to 40 g or 30 g.
• What if you don't have an espresso machine? No problem. You can use a Moka pot (Italian stovetop maker) or a French press; just brew the coffee a bit stronger than usual (using less water) to achieve the intensity needed to contrast with the sweetness.
• The summer version: You can also turn it into an Iced Bombón. Simply mix the coffee and condensed milk first, add a couple of ice cubes to a tall glass, and either blend everything together or shake vigorously. It’s a delicious treat for hot days!