CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)
I was desperate for a dose of my morning pick me up, but alas no creamer nor any milk in the frig! Frantically I searched the pantry and found sweetened condensed milk and evaporated milk. Hum?! Why not combine the two and create my own creamer? When added to my strong usual brew of Cafe Cubano, the result was rich, creamy and udderly delicious! Enjoy!
Provided by Mama Cee Jay
Categories < 15 Mins
Time 5m
Yield 36 ounces
Number Of Ingredients 4
Steps:
- Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.
ICED CAFE CUBANO
Steps:
- Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately.
CAFÉ CUBANO
Steps:
- Fill the bottom chamber of the moka pot with 12 ounces of water. Insert the filter funnel and add 35 grams of ground espresso coffee. Screw on the top chamber. Put the pot over medium-low heat. Prepare the sugar by putting it in a large measuring cup or container that will hold 12 ounces of liquid. When you see the espresso start coming out of the stem, pour just enough into the sugar to make a paste. Stir the sugar and coffee together very fast. You want it to be very pale. When the rest of the espresso comes out, pour an even stream into the coffee/sugar mixture while stirring. Continue stirring until all the sugar is disolved. You should have a very thick layer of foam or espumita on top of the coffee. Divide into demitasses and spoon the espumita on top of the coffees. Salud.
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