Iced Cafe Cubano Food
CUBAN COFFEE (CAFECITO)
Steps:
- Gather the ingredients.
- In a large stovetop espresso maker, brew coffee according to the manufacturer's instructions using fine-ground coffee.
- In a glass measuring cup with at least 2 cup capacity, add the sugar. Once a little bit of coffee has brewed, add about 1 tablespoon to the sugar. Reserve a little extra coffee concentrate in a small dish to use if needed. Place the pot back on the stove to finish brewing.
- Make the espuma by using a small whisk or spoon to vigorously beat the sugar and espresso until it is a pale brown, almost foamy paste, about 2 to 3 minutes. You cannot beat it too much.
- When the coffee has finished brewing, pour it over the espuma while stirring to incorporate. Let the foamy crema rise to the top.
- Pour into individual demitasse espresso cups . Shake the measuring cup a little and use a spoon as you pour to get crema into each cup.
- Serve and enjoy.
Nutrition Facts : Calories 72 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 148 mg, Sugar 12 g, Fat 0 g, ServingSize 4-6 drinks (4-6 servings), UnsaturatedFat 0 g
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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