Spanish coffee Bombon with a delicate milk layer
Method of preparation
- sweetened condensed milk - 120 ml
- ground espresso coffee - 18 g
- water - 120 ml
- coffee beans - 1 tbsp.
- For this Spanish Bombon coffee, clear layers and a good balance between sweet condensed milk and strong espresso are most important. It is best to use clear glass cups to see the beautiful contrast between the milk and coffee layers.
- Spread the condensed milk on the bottom of two small cups. Pour slowly to create a smooth, even layer. If the milk is very thick, let it sit at room temperature for a few minutes to make it easier to pour.
- Espresso is prepared from ground coffee and water in an espresso machine, coffee maker, or other suitable device. Brewing takes about 2-3 minutes, depending on the device. The coffee should be strong and aromatic, because the sweetness of the condensed milk softens its taste.
- The hot espresso is poured very carefully onto the milk layer. The safest way is to direct the stream onto an inverted teaspoon placed close to the wall of the cup. This way the coffee falls smoothly and stays on top, without mixing immediately with the milk.
- The finished Bombon coffee is left for about a minute to stabilize the layers. A thin coffee foam may form on the surface, which makes the drink even more appetizing. The cups are served immediately, while the espresso is warm and the aroma is at its strongest.
- The drink can be stirred slightly before drinking if a more even sweet taste is preferred. For an impressive serving, a few coffee beans are scattered around the glasses.
- Spanish Bombon coffee is best freshly brewed and is not suitable for long-term storage because the layers gradually mix.
For this Spanish Bombon coffee, clear layers and a good balance between sweet condensed milk and strong espresso are most important. It is best to use clear glass cups to see the beautiful contrast between the milk and coffee layers.
Spread the condensed milk on the bottom of two small cups. Pour slowly to create a smooth, even layer. If the milk is very thick, let it sit at room temperature for a few minutes to make it easier to pour.
Espresso is prepared from ground coffee and water in an espresso machine, coffee maker, or other suitable device. Brewing takes about 2-3 minutes, depending on the device. The coffee should be strong and aromatic, because the sweetness of the condensed milk softens its taste.
The hot espresso is poured very carefully onto the milk layer. The safest way is to direct the stream onto an inverted teaspoon placed close to the wall of the cup. This way the coffee falls smoothly and stays on top, without mixing immediately with the milk.
The finished Bombon coffee is left for about a minute to stabilize the layers. A thin coffee foam may form on the surface, which makes the drink even more appetizing. The cups are served immediately, while the espresso is warm and the aroma is at its strongest.
The drink can be stirred slightly before drinking if a more even sweet taste is preferred. For an impressive serving, a few coffee beans are scattered around the glasses.
Spanish Bombon coffee is best freshly brewed and is not suitable for long-term storage because the layers gradually mix.
