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cafe bombon recipe

Cafè Bombón Recipe

A bold little espresso treat made with a simple 1:1 build—fresh espresso layered over sweetened condensed milk. Serve it in a clear glass for the classic look, then stir for a smooth, rich sip that tastes like coffee and dessert at the same time.
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Ingredients
  

  • 30–40 g Sweetened condensed milk
  • 30–40 g Espresso
  • ¼ tsp vanilla extract
  • Cocoa powder - a small dusting on top
  • Whipped cream - a small dollop

Instructions
 

  • Use a small clear glass.
    This drink is half flavor, half visual.
  • Add the condensed milk first.
    Pour 30–40g into the bottom of the glass.
  • Pull your espresso and pour slowly.
    Brew 30–40g espresso, then pour gently over the back of a spoon (or straight in, very slowly) to keep layers sharp.
  • Serve layered, then stir to drink.
    The layers look great, but the real balance shows up after stirring—sweet and bitter actually meet instead of taking turns.

Notes

What Makes This Drink Different From a Spanish Latte

People mix these up because both use condensed milk—but they’re not the same.
  • No steamed milk. Bombón is just espresso + condensed milk, short and intense.
  • The ratio is the recipe. That classic 1:1 build is what makes it feel like “coffee candy” without extra ingredients.
  • It’s meant to be layered. The presentation is part of the identity, not a gimmick.
If you want something milk-forward and café-sized, that’s a true latte (start here: how to make a latte at home).
Tried this recipe?Let us know how it was!