Café Con Leche Recipes

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CAFé CON LECHE

A popular Spanish coffee drink, often served at breakfast. The proportions should be equal quantities milk and strong coffee. The ingredients and instructions include making the coffee with a French press, but you can substitute any very strong brewed coffee or espresso. I wouldn't recommend instant coffee or decaf as neither would likely be strong enough. The scalded milk will be sweeter than fresh milk, so keep that in mind when adding sugar. This recipe is from mrbreakfast.com. Times are estimates.

Provided by Halcyon Eve

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Café Con Leche image

Steps:

  • Place coffee in bottom of prewarmed French press. Add boiling water, replace lid (without lowering filter), and allow to brew for 5 minutes.
  • Meanwhile, place milk in a small saucepan. Bring just to boiling point (the first larger bubble breaking on surface), then reduce heat to barely simmering. Simmer gently for a few minutes, stirring occasionally, until coffee is done.
  • After the 5 minutes are up, depress plunger on press to strain grounds. Divide coffee evenly between 4 mugs. Add hot milk to each cup in equal amounts to coffee.
  • Sweeten to taste. Garnish with a dash of cinnamon, if desired.

2/3 cup fresh ground coffee (use a darker roast, such as French roast, for best results)
2 cups boiling water
2 cups whole milk or 2 cups 2% low-fat milk
sugar
ground cinnamon (garnish) (optional)

CAFE CON LECHE

Provided by Bobby Flay

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 3



Cafe Con Leche image

Steps:

  • Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.;

12 ounces whole milk
12 ounces freshly brewed espresso
Sugar, if desired

CAFE CON LECHE SHAKE

Provided by Bobby Flay

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 8



Cafe Con Leche Shake image

Steps:

  • Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.

3/4 cup strongly brewed espresso
3 tablespoons sweetened condensed milk
1 cup whole milk
1/4 cup coffee liqueur (recommended: Kahlua)
1 pint coffee ice cream
Freshly whipped cream, for garnish
Chocolate covered espresso beans, for garnish
Chocolate shavings, for garnish

CAFE CON LECHE FLAN

Combining Cafe con Leche and Flan seemed like a no-brainer. It's a rich coffe-caramel custard, and irresistable finale to an good Tex-Mex meal, or jsut about anything else.

Provided by ValkyrieQueen

Categories     Dessert

Time 45m

Yield 8 flans, 1 serving(s)

Number Of Ingredients 9



Cafe Con Leche Flan image

Steps:

  • Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
  • Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
  • Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
  • place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
  • Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
  • Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
  • Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
  • Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
  • To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

Nutrition Facts : Calories 1665.4, Fat 66.5, SaturatedFat 31.6, Cholesterol 1527.6, Sodium 737.7, Carbohydrate 208.3, Fiber 0.3, Sugar 155.8, Protein 62.9

3/4 cup sugar
1/4 cup water
1 tablespoon corn syrup, light
4 eggs
4 egg yolks
1 3/4 cups milk, whole
14 ounces milk, sweetened condensed
1 tablespoon espresso, instant powder
1/4 teaspoon cinnamon

CAFé CON LECHE AND CHOCOLATE CHEESECAKE

Categories     Cake     Coffee     Liqueur     Food Processor     Mixer     Cheese     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 22



Café con Leche and Chocolate Cheesecake image

Steps:

  • For topping:
  • Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight.
  • For garnish:
  • Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired.
  • For crust:
  • Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • For filling:
  • Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature.

Crust
1 9-ounce box chocolate wafer cookies, broken
2 tablespoons sugar
2 teaspoons instant espresso powder or instant coffee powder
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, melted, hot
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/4 cup coffee liqueur
3 tablespoons instant espresso powder or instant coffee powder
1 tablespoon vanilla extract
4 large eggs
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Topping
1 1/4 cups sour cream
3 tablespoons sugar
2 teaspoons instant espresso powder or instant coffee powder
Garnish
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, melted
Lightly sweetened whipped cream
Coffee bean candies (optional)

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