Cafe Con Leche Milkshakes Food

CAFE CON LECHE MILKSHAKES

Steps:

• Combine the milk, coffee, ice cream, simple syrup and liqueur in a blender.
• Blend until smooth.
• Pour in tall glasses and top with a few chocolate covered espresso beans.

CAFE CON LECHE SHAKE

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.

CAFE CON LECHE

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.;

CAFé CON LECHE

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.

AUTHENTIC CAFE' CON LECHE (COFFEE WITH MILK)

Steps:

• Heat milk (saucepan on stove or bowl in microwave) until it boils.
• Stir in coffee and sugar.
• Serve hot in glass coffee cups.

CAFE CON LECHE FLAN

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.

CAFE CON LECHE ICE CREAM

Steps:

• Brew the espresso.
• Put brewed espresso into bowl along with other ingredients and mix gently until the condensed milk is incorporated fully.
• Put this mix into the ice cream maker and process for 25 minutes.
• Transfer soft set ice cream to a freezer-appropriate container and freeze at least 1 hour before serving.