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Ingredients
-
1
cup whole or 2% milk
-
1
cup hot, strong dark-roast coffee, such as French roast (see Tips)
-
2
teaspoon sugar (optional)
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-
Place milk in a small pan over the stove. Heat just until about to boil, when tiny bubbles are gathering around the edges of the milk. Remove from heat.
-
Divide the hot, fresh-brewed coffee between two small coffee or espresso cups. Swirl milk in the pan to even out the heat and bubbles, then pour the milk evenly over the coffee in the two cups.
-
Serve immediately with sugar and small spoon on the side.
-
Cuban version: Add sugar to the milk as the milk is steaming over the stove and stir to combine. One method is to pour the sweetened milk over the hot coffee in the cups, another is to add the coffee back into the sweetened milk on the stove and continue to steam and blend the mixture another minute or two before pouring into the cups.
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80
Calories
4g
Total Fat
4g
Protein
6g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 80
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2 1/2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 55mg
- 2%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 4g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
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var configuration = {"title":"Café con Leche","introduction":"Served in cafes throughout Spain, this coffee and milk drink is simpler to make than a latte because the milk is steamed instead of frothed.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/xHvFbxNSM0SnsApxFrqCYA_webp_base.webp?v=d9a086c6\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://images-gmi-pmc.edge-generalmills.com/c0e6b9cc-cdd9-4335-aad9-ab17a9ca6bff.jpg"},"large":{"media":"(min-width: 767px)","src":"https://images-gmi-pmc.edge-generalmills.com/c0e6b9cc-cdd9-4335-aad9-ab17a9ca6bff.jpg"},"alt":"Café con Leche"},"contributor":{"label":"by:","name":"TBSP Susan","displayDate":{"label":"Updated","date":"Apr 11, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"cup whole or 2% milk"},{"quantity":"1","description":"cup hot, strong dark-roast coffee, such as French roast (see Tips)"},{"quantity":"2","description":"teaspoon sugar (optional)"}]}],"steps":[{"description":"Place milk in a small pan over the stove. 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But it’s nice, in a traditional kind of way, to heat the milk on the stove. Over the stove, you can really control the heat consistency, pulling the milk from the stove just when it reaches that almost-to-a-boil steaming stage.\r\n\r\nThat’s pretty much it: coffee + steamed milk, poured together.\r\n\r\nIn Spain, they pour the coffee first, then the milk. And this all happens right in front of your face, not behind a giant machine.\r\n\r\nSometimes at a restaurant, you’ll sit and look at that cup of coffee for a moment before they return with the little pot of steaming milk.\r\n\r\nSteaming hot milk, swished around in a circle in the pot twice before being poured over your hot coffee, swirling together until your drink is a lovely caramel color.\r\n\r\nTypically the milk-to-coffee ratio is 50/50, but go ahead and adjust that to your liking. It’s your coffee, after all. Add sugar at this point, too, if you like.\r\n\r\nCoffee syrup can be substituted for the sugar to sweeten the coffee if you prefer.\r\n\r\nAnd now do what the Spaniards do: put down that cell phone, take your gaze off that computer screen, and actually talk to the person who is with you.\r\n\r\nThis is what coffee time is all about. And maybe that’s why something so entirely simple tastes so completely wonderful.\r\n","category":"Editorial"}],"kitchenTips":[{"title":"","description":"Coffee syrup can be substituted for the sugar to sweeten the coffee if you prefer.","category":"Substitution"}],"additionalContent":[],"faq":[],"tipCategories":[{"categoryName":"Editorial","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"Make a little cup of café con leche, close your eyes and picture a sidewalk café in the heart of Spain. \r\n\r\nI was lucky enough to tour Spain recently, and while I loved the museums and cities and people and architecture and countryside and culture of that beautiful country…\r\n\r\n…I really, really adored the coffee.\r\n\r\nMy middle-school Spanish class served me well enough to order “café con leche” (literally “coffee with milk”) without hesitation in any restaurant. 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