How Do You Make Bon Bon Café? Explained

Bon Bon Cafe layers sweetened condensed milk with espresso for a rich, dessert-like drink.

The key is the layering technique. Pour slowly over a spoon to keep the milk and coffee visually distinct. The drink mixes as you sip, transitioning from sweet to bold.

The Origin Of Bon Bon Café

The name “Bon Bon Café” means “confection.” It has always been one of the most popular Spanish staples for those with a sweet tooth. Bon Bon Café was introduced in Valencia and soon made its way to other parts of the planet, especially in Asia, where condensed milk is a common ingredient.

In southeast Asian countries, including Vietnam, Malaysia, Thailand, and Singapore, Bon Bon Café also goes by the name “Cà Phê Sữa Đá,” “Kopi Susu Panas,” or “Kafe Ron.” However, the traditional espresso is replaced by other types of coffee and may contain whipped cream on top. Depending on where you go, the whipped cream added in is optional.

In Vietnam, where I grew up, Cà Phê Sữa Đá is probably the most famous version of Café Bonbon, using Robusta to enhance the strong tasting profile. That goes the same way for other Asian countries using ground coffee with sweetened condensed milk. While some countries in Europe, they like to spice it up with alcohol.

Check out our guide on how to make Café Asiatico.

How To Make Bon Bon Café At Home

This recipe is one of the most common approaches to using espresso and condensed milk. However, I like to mix it up by adding whipped cream and vanilla extract.

 

Is There Any Other Variation for Bon Bon Café?

Café Bombon is known for its thick and sweet layer of condensed milk backed by the intense flavor of espresso. Instead of espresso, you can get Brazilian or Colombian coffee to make it fancy.

As for the condensed milk, you can look for a low-fat option if you prefer. However, the taste will vary significantly, and it won’t deliver the same amount of sweetness. Therefore, for authenticity, it’s best to follow the recipe exactly or ask if your favorite barista can make one for you.

You might also be interested in our guide on is cafe bustelo espresso.

How To Make The Froth

Usually, Bon Bon Café has two distinct layers: the black layer of coffee and the creamy white layer of condensed milk. However, you’ll also see a layer of froth on top, which can be made using a milk steamer wand with extra air. 

Making the froth is a piece of cake. You need a spoon to scoop it off and put it on top of the serving. You want to avoid pouring the milk mixture directly into the coffee since it will mix the entire drink up and lose the layers.

Check out our article on milk frothing for coffee.

Can You Add Alcohol to Bon Bon Café?

Simply put – it’s a yes. But you have to fully understand which kind of liquor is the best to pair with the coffee you’re using. Barraquito is one of the most adventurous variations of Bon Bon Café introduced by the Canary Islands in Spain.

You can include Licor 43 or sometimes Tia Maria Liqueur and lemon zest. Licor 43 is also a famous ingredient for the making of Carajillo, going by the hints of tangy fruit and subtle spices to balance out the sweetness of condensed milk. 

How Do You Serve Bon Bon Café?

To preserve its distinguished look, use crystal-clear glass. I recommend a medium cup as long as it accommodates all three layers. The correct order is condensed milk going to the bottom, coffee in the middle, and whipped cream or froth floating on top.

You can pair it with a cookie, but I like to have it with British scones. Don’t forget the spoon since you will need that to stir it until everything combines slowly.

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What We Actually Do Differently

Full disclosure: we’ve made this recipe dozens of times, and here’s how we’ve tweaked it for our taste:

The measurements above are a solid starting point, but coffee strength is deeply personal. We usually bump up the coffee by about 15% because we like it punchy. If you’re sensitive to bitterness, scale back slightly and compensate with a longer steep time.

Fresh beans make a noticeable difference here. Anything roasted within the last 3 weeks works great. Supermarket beans that have been sitting for months? You’ll taste the staleness. Not a dealbreaker, but worth knowing.