Café Bombón Recipe

Warm the cup (optional)

If desired, pour hot water into the serving glass or cup to warm it, let sit 30 seconds, then discard the water and dry the cup.

Brew two shots (about 60 ml) of espresso using an espresso machine or a stovetop Moka pot. The espresso should be fresh, hot, and have a rich crema. Pour or set aside immediately for assembly.

Place a clear small glass or demitasse in front of you. Spoon 2 tablespoons of sweetened condensed milk into the bottom of the glass. Smooth it into an even layer so the espresso will sit on top without mixing immediately.

Slowly pour the hot espresso directly over the back of a spoon held just above the condensed milk layer (or pour gently down the side of the glass). Pouring slowly helps the espresso layer sit above the denser condensed milk, creating the classic layered look. Stop once the espresso is added (about 2 shots).

In a small chilled bowl, whip the chilled heavy cream with the powdered sugar and vanilla extract until it reaches soft peaks. Do not overwhip — it should be light and pourable but hold some shape.

Using a spoon or piping bag, gently dollop or pipe the whipped cream on top of the espresso layer. The cream should float on top creating a third visible layer.

Lightly dust the whipped cream with cocoa powder or sprinkle finely grated dark chocolate for aroma and contrast.

Serve immediately with a small spoon. To drink, traditionally you can stir briefly to combine condensed milk, espresso, and cream, or sip so you taste the layers in sequence.