What is Cafe Con Leche?
Answer:
Cafe con leche (coffee with milk) is the Spanish
equivalent of the French coffee beverage cafe au lait, although some would suggest the finished drink is more milk than coffee. Cafe con leche is often made with exceptionally strong Cuban espresso coffee and a significant amount of added sugar.

The traditional cafe con leche begins with a shot of espresso, preferably prepared from an unfiltered Cuban or Jamaican dark roast coffee ground exceptionally fine.  Whole milk should be carefully scalded in a small cooking pot, not steamed like a cappuccino or latte.  Scalded milk should be heated until it reaches 180 degrees Fahrenheit, essentially a step below boiling but above simmering.

The scalded milk should be added to the strong espresso in a ratio of at least 1:1, but it is not unusual for cafe con leche to have twice as much milk as coffee.  Coffee drinkers who want a serious jolt of caffeine can change the ratio to 2:1 in favor of espresso if desired.  Sugar is a very common addition to traditional cafe con leche, mostly to balance out the bitterness of the espresso and provide a second jolt of energy for the drinker.
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