Bonbon coffee or bonbon expresso

For 1 0.5 €/pers. 334 kcal/100g

The main characteristic of espresso coffee is that it has a lot of intensity and body. As a general rule, we tend to contrast these flavor peculiarities with other different ones, such as the case of bonbon coffee. This coffee includes condensed milk so the sensations produced are different, perfect for those with a sweet tooth.

Bombón coffee is a recipe originally from Alicante, although we can see some similarity with Barraquito coffee from Tenerife , halfway between bombón coffee and carajillo . Even with Bedoña coffee from the Bilbao area, which has some liquor. All of them, delicious.

Bombón coffee has become famous throughout Spain and has reached Latin America in recent years. Perhaps what makes this coffee successful is that it is very simple to prepare, perfect to accompany a dessert at a family meal.

It is not a coffee to drink every day, since it has condensed milk, it has a lot of sugar. So we have to be careful and not abuse it, you already know that we have to find a balance in what we eat and eat as healthy a diet as possible. A delicious coffee to enjoy alone or with others, always in the best possible way.

We leave you with two types of preparation, the most classic with two ingredients (condensed milk and coffee) and the variable chocolate coffee, three-color coffee with the addition of milk cream. Choose the one you like the most.

Preparation of bonbon coffee

1. To make our bonbon coffee, we will begin by adding 2 tablespoons of condensed milk to the base or bottom of a transparent glass glass or cup.
2. The different density of condensed milk and espresso coffee will prevent them from mixing and will visibly distinguish themselves, giving the appearance you see in the photo.
3. Next, we will prepare our espresso coffee as we usually do, but this time we will pour it on top of the condensed milk. If we do not have an espresso or capsule coffee maker, we can prepare a normal coffee, although obviously we will not have that cream that is so characteristic of espresso coffee.
4. Optionally we can froth or cream milk. The easiest thing to do is to do it with the steamer of the espresso machine or with a milk frother. But if we don’t have them, we can put the milk in a glass jar with a lid and shake for half a minute. Then, we remove the lid and put the jar in the microwave for about 15 seconds and we will see how the milk foam has formed.
5. With a spoon we put the milk foam on top of the coffee until it reaches the edge of the cup. And the last step will be to enjoy this delicious coffee accompanied by some pastries or breakfast of your choice.

In some cafes I have also seen this coffee with a little cocoa or cinnamon, which will give it a sweeter final touch. Although it is more of a form of decoration, totally optional.