Café Con Leche Recipe
Our signature CFS coffee served hot with whole milk. Cups included.
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Ingredients
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Coffee
Equipment
Method
Coffee
- 1
Brew coffee
Brew 1 cup (about 240 ml) of strong coffee. If using an espresso machine, brew a double shot (about 2 oz / 60 ml) and supplement with hot water to reach 1 cup of concentrated coffee. For French press or drip, use slightly more grounds than usual (approx. 1.25x) to make a robust cup.
- 2
Heat and froth milk
Pour 1 cup (240 ml) whole milk into a small saucepan or the milk pitcher of a steamer. Heat gently over medium-low heat until just steaming and small bubbles form at the edge (between 150–160°F / 65–71°C). If you prefer a light foam, whirl with a handheld frother or steam to create 1/4–1/2 inch of microfoam. Do not boil.
- 3
Sweeten (optional)
If desired, add 1 tsp granulated sugar to the hot brewed coffee and stir until dissolved. Adjust to taste.
- 4
Combine
Pour the hot brewed coffee into the cup until it's about half full (approximately 1/2 cup). Gently pour the hot steamed whole milk over the coffee to fill the cup (about 1/2 cup), holding back foam with a spoon if you want less foam, or spoon a small amount of foam on top for a traditional café con leche finish.
- 5
Serve
Serve immediately while hot. Provide a small spoon for stirring and cups as included. Optionally present with a small biscotti or cookie on the side.
Equipment Notes
- 6
If using an espresso machine, use a 1:1 ratio of espresso to steamed milk (approx. equal parts). If using drip or French press, use stronger brew to achieve the bold coffee flavor characteristic of café con leche.