I’m not a big coffee drinker, not at home. On a recent trip to Madrid though I consumed more coffee in two days than I would normally in two months. One of the things I look forward to most when visiting there is café con leche, and if I’m feeling extra naughty café bombón.
Yesterday I drank A LOT of coffee. Far more than I imagine is medically safe to do so. And whiskey. All in the name of blogging. You see producing a food blog post might seem like a cinch. You cook/bake something, throw it onto a plate, take a quick picture and then cobble a few sentences together. Et voila. Not quite how it works in reality though.
You cook/bake something, and if you’re anything like me create a monster mess in the kitchen. You then have to clean said monster mess because your kitchen is so small that if you don’t you won’t have room to take a photo. Then you set up the photo roughly and take a quick snap to see if you’re happy with things. Then, if you’re an Irish food blogger, you probably say a prayer to holy God in heaven that the light will hold for the next half an hour and that a big bold grey cloud won’t come and reduce you to tears because you then have to readjust your camera settings. That doesn’t seem like a big deal, but when you just pretend you know what you’re doing with the camera having to adjust it every two minutes because the cloud is here, then it’s gone, back again, gone…well that’s enough to test the patience of a saint.
Time to take the picture, sure you’re on the pig’s back now, right? Well now, that all depends on what you’re taking a picture of. A plate of cookies? Grand job. They’ll happily sit there and won’t move a muscle until you’re done. You can move them this way, and that way. No bother. You can take all of the time in the world. A hot drink involving layers of condensed milk, hot coffee and lovely pillows of whipped cream? Yeah, good luck with that one. Attempting to take the picture before the cream starts to mingle with the hot coffee, and then the coffee starts to bleed down into the condensed milk is almost impossible. And that my dear friends is why I drank my own body weight in deliciously sweet boozy coffee yesterday afternoon.
As you can see from the pictures I gave up in the end and just went with the best that I could capture. And we’re all going to ignore the fact that this morning I thought to myself “why did you not just use cold coffee?”, right? Anyhoo, below is a guide more so than a recipe, I suggest you adjust the quantities to suit your own tastes. I like equal quantities of coffee and condensed milk but you might like more of one over the other. For the photographs I used equal quantities of each layer as that gave the best visual result but I suggest using less cream when making them yourself. Enjoy!
Irish Café Bombón
Freshly brewed coffee
Note: If you have condensed milk leftover pop it into a clean jar, it will keep in the fridge for a number of weeks.
For each coffee that you are making add 30ml of whiskey to the bottom of the glass.
Pour over some freshly brewed coffee so that the glass is a little over 1/3 full.
Now add some condensed milk and watch as it magically sinks to the bottom, don’t fill the glass completely as you want to leave a little room for some whipped cream.
Top with whipped cream and a dusting of cocoa powder. Serve with the distinct layers still visible before stirring to drink.Pin It