Café bombón | How To Make Café bombón

cafebambonCafe bombon has spread slowly to the remainder of the state, and was made popular in Valencia, Spain. It may have been recreated and changed to satisfy European taste buds as in many parts of Asia such as Malaysia, Thailand and Singapore the same recipe for java that’s called “Kopi Susu Panas” (Malaysia) or “Gafeh Rorn” [lit: hot java] (Thailand) has already existed for decades and is popular in “mamak” booths and “kopitiams” in Malaysia. A cafe bombon, yet uses whereas the Asian variant uses sweetened condensed milk at the same ratio and ground coffee, espresso served with sweetened condensed milk in a 1:1 ratio.

For visual effect, there is a glass used, as well as the condensed milk is added to sink underneath the java and create two different bands of contrasting color – though these layers are stirred together before eating. Some establishments only serve an espresso using a sachet of condensed milk for patrons to create themselves.