Cuban Toast with Cafe con Leche
Crispy buttered Cuban bread pressed until golden, served alongside rich espresso stirred with sweet frothed foam and warm milk.
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Ingredients
- 1 loaf Cuban bread, halved
- 2 tbsp salted butter, softened
- 4 tbsp dark roast ground espresso
- 1 cup water
- 1.5 cups whole milk
- 2 tbsp granulated sugar
Instructions
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1
Brew coffee in a stovetop moka pot using 4 tbsp dark roast ground espresso and 1 cup water.
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2
Warm 1.5 cups whole milk in a small saucepan over medium heat until steaming.
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3
Whisk first spoonful of brewed coffee with 2 tbsp granulated sugar in a cup to create foam, then add remaining coffee and 1.5 cups whole milk.
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4
Slice 1 loaf halved Cuban bread, spread 2 tbsp softened salted butter inside, and press in a hot skillet until golden.
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5
Slice toast diagonally and serve with cafe con leche.
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