Café Con Leche Syrup Recipes

CAFE CON LECHE RECIPE

Steps:

• Gather the ingredients.
• Pour hot water into the serving cup to heat it while the coffee's brewing.
• In a 3-cup stovetop espresso maker, add finely ground coffee and water according to the manufacturer's instructions. Heat on the stove to brew.
• In a small saucepan over low heat, pour the milk and heat gently until it steams and there are small bubbles around the edges. Do not let it boil. Stir occasionally to prevent a film from forming on the top.
• When the espresso has brewed, dump the water from the cup. Fill it halfway with freshly brewed espresso.
• Slowly pour the steamed milk over the espresso and stir to incorporate. Add sugar to taste. Serve and enjoy.

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.

CAFé CON LECHE SYRUP

Steps:

• Combine sugar and 2 cups water in a pot and bring to a boil over high heat, stirring often until sugar is dissolved. Whisk in instant espresso until completely dissolved, pour into bowl, cool to room temperature, then refrigerate. When cool, whisk in condensed milk. Refrigerate until completely chilled, at least 2 hours.
• Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.

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.;

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 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.