CafÉ Cubano Food

CUBAN COFFEE (CAFECITO)

Steps:

• Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
• While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
• Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
• Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.

ICED CAFE CUBANO

Steps:

• Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately.

CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)

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.