Wondering how do you make Bon Bon Café the right way? Let’s go over my recipe and learn how to spice it up with other variations.
Mixing strong coffee and condensed milk is one of the easiest ways to enjoy your cup of Joe. The Bon Bon Café or Café Bombon originated a Spain. The drink includes espresso and sweetened condensed milk with a one-to-one ratio.
The best thing about Bon Bon Café is that you can play around with different recipes and ratios. Without further ado, let’s go over how to make Bon Bon Café.
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.
- Two ounces of espresso
- Two ounces of condensed milk
- Whipped cream
- One-quarter teaspoon of vanilla extract
- Two teaspoons of unsweetened cacao powder
- Pour espresso into a glass first and followed by condensed milk. Don’t stir; leave it that way.
- Whisk the whipped cream with a hand mixer until soft peaks, and incorporate vanilla extract.
- Put the cream into a piping bag to top the cup.
- Garnish it with cacao powder and serve it hot.
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.