Can you crave something you cannot quite remember the taste of? Is remembering the feeling you get when you had it as good? These are the questions I asked myself as I made this café con leche to share with you. I had the inspiration drink at one of Condado, Puerto Rico's most popular eateries, Pinky's. We went to both locations when we were in PR six years ago as I loved their café con leche so much I tried to have one every day of the trip.
But I cannot really quite remember the exact taste of the café con leche. Did it have cinnamon? The only things I recall for sure are that it was iced, and it had brown sugar. Café con leche merely means "coffee with milk" in Spanish, but this drink was and is a bit more exciting.
It came to mind the other day when I was scrolling through Facebook for photos of weird theme parties my friends and I used to have, and I stopped to pore through these vacation photos. Vacation, remember it? I barely do, and I both want to go everywhere and nowhere at the same time. Being at home nearly all of the time has rendered me to where I don't really want to leave it for stretches of time. However, I still want to see and experience the world, and that does require leaving the house. It'll probably be one of those situations where once you are in the fun, new place, it finally feels good.
Making Flavored Coffee
Many recipes that involve flavored syrups often are for espresso based drinks, and while I love it, I never want to fiddle with it in the morning. So I make my coffee syrups for just that — coffee. Drip coffee, though you could do whatever fussy method you want, be it pour over, cold brew, or using a moka pot. Just make yourself some morning java, and the rest comes together similarly.
Cafe Con Leché
Ingredients
- 1 cup water
- 1 cup brown sugar
- 1 teaspoon cinnamon
- coffee
- milk
Instructions
- Prepare the coffee in your preferred method and let cool.
- Prepare the syrup by bringing the water, brown sugar, and cinnamon to a boil. Remove from heat as soon as it boils.
- Set aside to cool.
- To make, put 1-2 tablespoons of syrup in the bottom of a pint glass. Pour in the coffee, but leave room for ice and milk.
- Add enough ice to almost fill the glass, then top with milk.
- Keep the remaining syrup in the fridge for future café con leches.
If you could travel anywhere right now, what would be the ideal trip length?
More Coffee Syrups
