You will need:• 2 Tbls Condensed Milk • 120 ml Freshly brewed Cuban Coffee Espresso available from Coffee Capsules Direct • ¼ cup Evaporated Milk • ¼ cup Full Cream Milk • Optional: Cinnamon or Dark Cocoa
Cuban Coffee Espresso:1. Add 2-4 teaspoons of sugar to your espresso cup; depending on your taste. 2. Pour a short shot of espresso with the El Greeyo capsule in there and stir really well so it becomes a brown paste. 3. Since Cuban Coffee is quite strong, use an additional coffee capsule to pour a long shot in and stir until the sugar completely dissolves.
Layered Cuban Coffee:1. Fill the bottom of 250ml glass with the Condensed Milk. 2. Tilt the glass slightly to the side, and slowly pour the hot Cuban Coffee Espresso over the Condensed Milk to create a second layer. 3. Bring the Evaporated Milk to a simmer in a small saucepan, then slowly pour this liquid onto the espresso layer. 4. Simmer the Full Cream Milk, then whisk the milk until frothy. 5. Top off the glass with the beaten Full Cream milk. 6. For added flavour, we suggest lightly dusting your El Pecado with either cinnamon or dark cocoa. This recipe makes 1 cup. Feel free to browse through a selection of coffee flavours, blends and roasts here at Coffee Capsules Direct. Click here for the original recipe.