If you’ve ever thought about Cuban coffee with condensed milk it might sound like a rich, sweet treat, and it is. But it’s not a traditional Cuban recipe. Authentic Cuban coffee gets its signature sweetness from sugar whipped into espuma, not from condensed milk. Let’s see what happens when you combine condensed milk with strong Cuban espresso.
Is Cuban Coffee Traditionally Made with Condensed Milk?
No, Cuban coffee is not traditionally made with condensed milk. Condensed milk is more common in Spanish-style café bombón or Vietnamese coffee, where it’s used as a built-in sweetener and creamer. When you add it to Cuban coffee, you get a new fusion rather than a traditional variation.
Traditional Cuban Coffee Drinks That Include Milk
To understand what will happen if you add condensed milk to Cuban coffee, you should first know what variations of this brew that include coffee.
Cortadito
A cortadito is made with equal parts Cuban espresso and steamed milk. It keeps the caramelized sugar foam and adds a creamy finish. It’s stronger than a latte but smoother than straight espresso.
Café con Leche
Café con leche, which means “coffee with milk,” is a breakfast staple in Cuban households. It’s one part strong Cuban coffee mixed with one to two parts hot milk. The result is mild, comforting, and often paired with buttered toast or pastries.
Both of these drinks use milk to balance the strength of the espresso, but the sweetness still comes from sugar foam, not condensed milk.
What Happens When You Add Condensed Milk to Cuban Coffee
When you add condensed milk to Cuban coffee, everything changes.
Instead of the light, airy espuma that forms with whipped sugar, the condensed milk adds a heavy, smooth texture. The flavor shifts from caramel-sweet and balanced to deep, rich, and candy-like. It’s closer to café bombón from Spain or Vietnamese coffee than to the traditional café Cubano.
The drink becomes thicker, the sweetness stronger, and the mouthfeel much heavier.
How to Make Cuban Coffee with Condensed Milk
Even though it’s not a traditional version, you can easily make it at home. All you need is a moka pot, good coffee, and a few tablespoons of sweetened condensed milk.
Ingredients
- 2 ounces of strong Cuban coffee (brewed in a moka pot)
- 1 to 2 tablespoons of sweetened condensed milk
- Optional: a small amount of steamed milk or cinnamon for garnish
Instructions
- Brew the coffee: Prepare Cuban coffee in a moka pot using finely ground dark roast coffee. Brew it over medium heat for the smoothest flavor.
- Add condensed milk: In a small cup, add 1 to 2 tablespoons of sweetened condensed milk, depending on how sweet you like your coffee.
- Combine and stir: Pour the hot Cuban coffee directly over the condensed milk. Stir slowly until the two blend into a creamy, golden drink.
- Serve immediately: Pour into a small or medium cup and enjoy while it’s still hot. You can top it with a light sprinkle of cinnamon or a bit of steamed milk for a café-style touch.
When to Enjoy This Variation?
This is not a daily coffee, but it’s an excellent treat when you want something richer and sweeter than usual.
It’s best served as an afternoon or evening drink, especially after dinner, when a small but intense cup hits the spot. You can also enjoy it iced, which turns it into a refreshing summer version similar to Vietnamese iced coffee.
Want to try something similar? Check out the Cuban coffee with evaporated milk recipe.
FAQ
Is this coffee the same as café bombón?
They are similar, but not exactly the same. Café bombón is a Spanish drink made by layering espresso over condensed milk without mixing, while this type of coffee with condensed milk is usually stirred together.
Can I make Cuban coffee with condensed milk in a Nespresso machine?
Yes. Use a dark roast or ristretto-style capsule to make a concentrated base, then stir in condensed milk just as you would with moka pot coffee.
Is Cuban coffee with condensed milk stronger than regular Cuban coffee?
The caffeine strength is the same since both use espresso-style coffee. The condensed milk simply softens the bitterness and makes the drink taste smoother and sweeter.
Key Takeaways
This Cuban coffee variation is a creamy, sweet twist on the classic brew, but it is not part of the traditional Cuban coffee culture.
- Authentic Cuban coffee gets its sweetness from whipped sugar foam, not condensed milk.
- Condensed milk adds creaminess and turns the drink into a dessert-style coffee.
- The traditional milk-based Cuban coffees are the Cortadito and Café con Leche.
- Cortadito uses equal parts espresso and steamed milk for a smooth, balanced flavor.
- Café con Leche blends strong coffee with hot milk for a milder, breakfast-style cup.
- Making this coffee is simple: brew strong coffee, add 1 to 2 tablespoons of condensed milk, and stir until creamy.
- The result is thicker, sweeter, and closer to a café bombón or Vietnamese coffee than a traditional café Cubano.
- Enjoy it as an afternoon or after-dinner treat when you want a richer, indulgent cup.