Café con Leche Puertorriqueño
Puerto Rican-style café con leche made with strong brewed coffee, gently heated whole milk, and sugar to taste. A comforting, easy breakfast drink with a smooth texture and a rich coffee flavor.
Equipment
- Coffee maker, moka pot, or preferred coffee brewer
- Small saucepan
- Measuring cup
- Measuring spoons
- Spoon
- Two mugs, each with at least 10-ounce capacity
Ingredients
CAFÉ CON LECHE
- 1 cup freshly brewed strong coffee 237 ml, preferably made with Puerto Rican coffee
- 1 cup whole milk 237 ml
- 2 teaspoons granulated sugar 8 g, or to taste
Instructions
- Prepare strong coffee using your preferred brewing method and the appropriate grind and quantities for your equipment. Measure 1 cup of the finished brewed coffee for this recipe.
- While the coffee brews, pour the milk into a small saucepan. Heat over medium-low heat for approximately 3–5 minutes, stirring occasionally, until steaming with small bubbles appearing around the edge. Do not let it reach a rolling boil.
- Divide the hot coffee between two mugs, adding ½ cup to each.
- Add 1 teaspoon sugar to each mug and stir until dissolved. Use less sugar or omit it if preferred.
- Pour ½ cup hot milk into each mug. Stir gently to combine.
- Taste carefully and adjust the sweetness if needed. Serve immediately while hot.
Notes
BREWED COFFEE MEASUREMENT
The recipe calls for 1 cup of finished brewed coffee, not 1 cup of dry coffee grounds.
Use the coffee-to-water ratio and grind appropriate for your brewing equipment. Measure the brewed coffee after preparation.
COFFEE CHOICE
Puerto Rican coffee is a good choice for this preparation. Choose a coffee you enjoy brewed strong enough to retain its flavor after adding milk.
BREWING METHOD
A moka pot, drip coffee maker, pour-over brewer, or traditional cloth coffee strainer can be used. The strength will differ by method.
For a moka pot, follow the manufacturer’s fill instructions and do not tamp the grounds.
COFFEE-TO-MILK RATIO
This version uses equal parts brewed coffee and milk. Family preferences vary.
For a stronger cup of the same size, use ⅔ cup coffee and ⅓ cup milk per serving. For a milder cup, reverse those amounts.
MILK
Whole milk gives a rounded flavor and creamy texture. Reduced-fat or lactose-free dairy milk also works, with differences in richness and nutrition.
Evaporated milk is more concentrated than regular milk and will produce a different result. Sweetened condensed milk is not a direct substitute.
HEATING
Warm the milk gently and stir to prevent scorching. A rolling boil is unnecessary.
FOAM
Foaming is optional. The drink does not require a thick foam cap, latte art, or whipped cream.
SUGAR
The listed amount provides light sweetness. Adjust to taste or omit.
SERVING
Serve freshly prepared. This recipe is intended as a hot drink.
ALLERGENS AND CAFFEINE
Contains milk. Contains caffeine unless made with decaffeinated coffee. Caffeine content depends on the coffee and brewing method.