ISO: Instructions for making authentic Cafe con Leche

[BethH]

Geeesh! I haven't been on this board in forever! I've missed it very much (but escaping cold Indiana for Florida was also nice.)

While in Key West, SO and I discovered that we LOOOVE cuban cafe con leche! I remembered that some on this board have some cuban ties, I thought I would post to see if anyone could help me out! I brought back some cuban espresso, but I'm stumped on what to do with it.

Does anyone have any thoughts on this? Many thanks. http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

I am not Cuban but in PR we make cafe con leche. Basically make your cafe expresso (is stronger than American coffee) If you have an expresso maker or a stove expresso maker follow instructions from manufacturer. I use a stove top in which water is placed on the bottom then a insert basket goes on top filling it with ground coffee (do not compact it) I screw the top half into the bottom half and place on med high heat. As water heats the pressure pushes the water up through the grinds into the top half.
While your expresso brews heat milk in a separate saucepan over med high heat. Set aside and keep warm.
Put your sugar first then add expresso and milk. Be careful don't burn your lips its hot...
If you want a cortao which is black coffee in a demitasse with a dash of milk.