Café Con Leche Recipe

Brew coffee

Brew 240 ml of strong coffee or extract two single espressos (about 60 ml each) to equal roughly 240 ml of concentrated coffee. Use freshly ground beans and hot water just off boil for drip/press methods; if using espresso machine, pull a double shot. Keep the coffee hot while you prepare the milk.

Heat milk

Pour 240 ml whole milk into a small saucepan. Warm over medium-low heat until it reaches about 60–65°C (140–150°F) — small bubbles will form at the edges and steam will rise. Do not boil; remove from heat as soon as it is steaming and just below simmering.

Froth milk (optional)

If you like a slightly foamy top, froth the warmed milk with a handheld frother, French press (pumping quickly for 15–20 seconds), or by vigorously whisking. You want microfoam — small, velvety bubbles — not stiff foam. Keep the foam and liquid combined.

Sweeten (optional)

If you are using sugar or another sweetener, stir 2 tsp into the hot milk until fully dissolved. Taste and adjust sweetness to preference.

Pour the hot coffee into a warmed 400–500 ml cup or mug, filling it about half full (approximately 240 ml coffee). Slowly pour the warmed milk into the coffee at a 1:1 ratio (about 240 ml milk) so the beverage ends up creamy and balanced. If you frothed the milk, spoon or pour the microfoam on top to finish.

Optionally, sprinkle about 1/4 teaspoon ground cinnamon on top for aroma and garnish. Serve immediately.