Café con Leche (Cuban)

The Cuban breakfast coffee: strong moka-pot coffee in twice its volume of very hot milk, lightly sweetened, with buttered toast for dunking.

Untested: not yet made in this kitchen. It is here for the Cuban Coffee and the Cafecito page.

Ingredients

• ¼ cup (2 oz) Cuban-style coffee from a stovetop moka pot, unsweetened, or more to taste
• ½ cup (4 oz) whole milk
• 2 teaspoons granulated sugar, or more to taste
• 1 small pinch salt, optional

Directions

1. Make the coffee in a stovetop moka pot over medium-high heat.
2. Heat the milk in a saucepan until very hot, close to boiling, or in a microwave on high for about 1 minute, and pour it into a mug.
3. Stir the sugar into the hot milk until it has completely dissolved.
4. Pour in the coffee and stir until the milk turns light beige. Add more coffee or sugar to taste, and a very small pinch of salt if you like.
5. Serve with Tostada Cubana for dunking.

Notes

Where this comes from After Jamie Silva’s “Café con Leche with Cuban Toast” (A Sassy Spoon): one part coffee to two parts milk. At a Miami counter it often comes as a demitasse of coffee beside a cup of hot milk, which you pour together yourself (Three Guys From Miami); some cooks add a pinch of salt or a little butter to the milk. The photo A café con leche in Barcelona, with an ensaimada behind; it stands in for this recipe and is not a Cuban café con leche.