Iced Cafe Cubano Recipes
CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)
I was desperate for a dose of my morning pick me up, but alas no creamer nor any milk in the frig! Frantically I searched the pantry and found sweetened condensed milk and evaporated milk. Hum?! Why not combine the two and create my own creamer? When added to my strong usual brew of Cafe Cubano, the result was rich, creamy and udderly delicious! Enjoy!
Provided by Mama Cee Jay
Categories < 15 Mins
Time 5m
Yield 36 ounces
Number Of Ingredients 4
Steps:
- Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.
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- Fill the base of the Moka pot with water. Add finely-ground Cuban coffee to the filter insert. Level it off, but don’t pack it down. Attach the filter basket to the pot and screw the top section of the pot to the bottom section.
- Heat the Moka pot over medium heat. If it heats up too fast, it will brew too quickly and won’t capture the full robustness of the coffee.
- Add two tablespoons of sugar to a creamer or small bowl. This will produce a very sweet coffee, but you can adjust the amount of sugar depending on your taste.
- Make the espuma. As soon as the coffee starts to fill the pot's upper chamber, remove it from the heat and pour an ounce or two into your creamer. Return the pot to the stove and whisk the espresso and sugar mixture vigorously. You want the sugar to dissolve and a light brown foamy layer to form on top.
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