From the kitchen of: Isabel Canfield
Café con leche is as simple as it sounds. It’s actually not as tedious as you think it may be. It does though take a few tries to master, but once you get the right ratio and sweetness, it’s the perfect cup to wake you up in the morning. When Jared and I came back to the States after drinking café con leche every day in Spain, we wanted to learn how to make it on our own without spending tons of money on a espresso machine. So with two important inexpensive items, Bialetti espresso maker and our BonJour hand-held frother, we were in business.
sweetener (of your choice)
1. Fill the base with cold water. Be sure to not exceed the level notches indicated inside the bottom part.
2. Scoop coffee into filter. I normally purchase coffee beans and grind the beans at home. You can easily just buy the beans already grounded. The most important thing is to use good coffee. Scoop ground coffee into the funnel shaped filter, don’t press down. Because mine is a 9-cup Bialetti, I only filled it halfway. That’s a lot of espresso for two people! Place the filter into base that you just added water in.
3. Place on stove. Screw strongly the top of the coffeepot to the base. Place it on the stove at low heat. Let the espresso maker work its’ magic. The water will boil up into the top chamber. This process takes a little while, 10-15 minutes or so. Just keep an eye on it. The top chamber will fill up with espresso and you’ll hear air spurting indicating it’s done.
4. Heat up the milk & froth. After the coffee is ready, it’s time to heat up the milk. Take your coffee mug and fill it halfway with milk. Place in the microwave to heat up for 1 minute and 30 seconds. Once the coffee is nice and hot, add sweetener to your liking. Please note that I transferred the milk to a mason jar so you can see how it should look like. Use a good hand-held frother like BonJour to create the foam.
5. Add the hot espresso. After you’ve gotten the milk to the right frothiness, slowly pour the hot espresso. If you like it on the stronger side, pour an equal amount of espresso to the milk. If you like it a little less strong, like I do, go a bit easy. After you’ve poured the espresso, use the frother again really quickly to mix the espresso and milk together.
Café con leche is a light and refreshing coffee beverage. If you’re hosting a brunch and you want to serve something other than a pot of coffee, try serving café con leche instead. You can make this to serve and can even add flavored syrups like Torani. This will really impress your friends + family.
Stay tuned for tomorrow’s post! You won’t want to miss out on a fantastic giveaway! Hint hint, it’s related to this post.
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The first week for Pretty Tasty Things has been indescribable. Thank you all so much for your wonderful feedback and compliments. I’ve been wanting to do something different outside of my 8-4 job, and I’m pretty proud that I actually did it. Every day that I’ve come home from work this week, I look forward to sitting in front of my laptop and getting a post together. I’m actually really excited about this new direction. I hadn’t had that feeling in a while, so for that, I’m happy this blog is putting a smile on my face. With that said, I’m going to enjoy my weekend, drink a few cervezas at Bellytimber tonight and drink a few more at the Wine Festival on Saturday. I hope you do the same. Enjoy!
Look forward to next week where I’m giving away a prize to a reader, and I’ll show you how to make café con leche and more tasty things! Oh, in case you were wondering, the photo above was taken in Barcelona. We were drinking a few cervezas at Mirablau on the hill of Tibidabo enjoying the beautiful views of Barcelona.