Café Bombon Recipe

Warm the glass (optional)

If desired, warm a small clear glass (demonstration-style glass about 3–4 oz/90–120 ml) by rinsing with hot water and discarding the water. This prevents cracking and helps keep the espresso hot.

Pour the sweetened condensed milk into the bottom of the warmed clear glass. Use the back of a spoon to level it if needed so the layer is even. Standard ratio is roughly equal parts by volume; here we use about 3 tablespoons to create a visible, thick bottom layer.

Brew a double espresso (about 2 shots, roughly 60 ml total) using an espresso machine, Moka pot, or Aeropress at espresso strength. Brew directly into a small pitcher or into an espresso cup — keep it hot and with a good crema.

Let the espresso rest 5–10 seconds so the crema stabilizes but remains hot.

Slowly pour the hot double espresso over the back of a spoon held just above the condensed milk layer so the coffee gently floats on top and forms a distinct layer above the dense condensed milk. Pour steadily and carefully to keep layers separated. The result should show a clear two-layer drink: condensed milk beneath, espresso above.

If you prefer the mixed version (typical when drinking), either leave as is and sip so the flavors combine in your mouth, or stir gently with a small spoon to fully combine before drinking.

Optional: dust a pinch of cocoa powder or finely grated chocolate on top for aroma and presentation. Serve with a small biscotti or cookie on the side.