Regional
Café bombón
A Spanish layered coffee: espresso over sweet condensed milk.
Where it came from
Valencia, Spain
20th century
Café bombón is widely associated with Valencia. It turned the Spanish love of strong coffee and sweet condensed milk into a deliberately layered little glass.
Make it at home
Starting recipe
You'll need
- Condensed milk
- 25–30 g
- Espresso
- 30–36 g
- 01
Add milk
Pour condensed milk into a small clear glass.
- 02
Pull
Make a double espresso.
- 03
Layer
Pour espresso slowly over the back of a spoon to keep the layers distinct.
At a café
Stir it before drinking unless you want to taste the layers separately.