Celebrate Fall with New Cafe con Leche Recipes

Celebrating Fall with New Café con Leche Recipes

Enjoy a traditional Latin favorite with these new, delicious recipes for coffee and milk.

Warm up this autumn with these new delicious takes on an old favorite. Whether you prefer to jumpstart your day with smooth espresso or prefer a creamy, after dinner treat, these Latin-style coffee and milk recipes will delight all season long.

Traditional Café con Leche

Ingredients
-2 shots espresso
-8 oz. milk
-sugar

Preparation
Add milk in a sauce pan on medium heat. Do not boil or burn milk (boiling will create a film on top of milk). Once the milk is in a rolling simmer, add milk to espresso and then sugar as necessary.

Recipe courtesy of Havana Central.

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Morning Pick-Me-Up

Ingredients
-½ oz. sugar free caramel syrup
-½ oz. sugar free hazelnut syrup
-1 cup fat free milk
-2 shots espresso or ½ cup strong brewed coffee

Preparation
Steam together milk and syrup. Pour heated, flavored milk into tall glass and add brewed espresso or coffee. Spoon a thin layer of foamed milk over beverage.

Recipe courtesy of Milk Mustache.

Nine-Nutrient Boost

Ingredients
-1 oz. sugar free hazelnut syrup
-1 cup fat free milk
-2 shots espresso or ½ cup strong brewed coffee

Preparation
Steam milk and syrup together. Pour heated, flavored milk into a tall glass and add brewed espresso or coffee. Spoon a thin layer of foamed milk over beverage.

Recipe courtesy of Milk Mustache.

Café de Olla Atole

Ingredients
-4 cups milk
-3 tablespoons cornstarch
-½ cup granulated sugar
-3 tablespoons coffee with sugar and cinnamon (We used NESCAFÉ Café de Olla Instant Coffee Beverage Granules)
-2 teaspoons vanilla extract
-Ground cinnamon for garnish

Preparation
Combine milk and cornstarch in medium saucepan. Whisk until combined. Add sugar and coffee granules. Cook over medium-low heat, stirring constantly, for about 15 minutes or until thickened (do not boil). Remove from heat. Add vanilla extract. Sprinkle cinnamon.

Recipe courtesy of NESCAFÉ Café de Olla.

Horchata

Ingredients
-1/3 cup rice milk
-1/6 cup coffee (we used Seattle’s Best Coffee)
-1 tsp. sugar
-dash of vanilla extract
-pinch of ground cinnamon
-pinch of orange zest
-1 orange rind

Preparation
Place rice milk, cinnamon, sugar, vanilla extract, and coffee in a glass and stir in orange zest. Chill completely. Garnish with a twist of orange rind.

Recipe courtesy of Seattle’s Best Coffee.

Pumpkin Spiced

Ingredients
-2 oz. espresso
-2 Tbsp. pumpkin flavored syrup
-½ cup steamed milk
-1/8 cup frothed milk
-1 pinch of pumpkin spice
-1 pinch of cinnamon
-½ tsp. vanilla powder

Preparation
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk and frothed milk. Sprinkle with pumpkin spice, cinnamon, and vanilla powder.

Recipe courtesy of KRUPS.

Caramel Nut Café

Ingredients
-1 tsp. coffee liqueur
-1 tsp. almond extract
-1 cup hot coffee
-cream

Preparation
Mix coffee, liqueur, and almond extract in a pot. Serve with cream.

Recipe courtesy of KRUPS.

Café con Xocolati

Ingredients
-1 cup whole milk
-½ Tbsp. dark brown sugar
-2 oz. bittersweet chocolate
-½ tsp. pure vanilla extract
-pinch of ground cinnamon
-pinch of nutmeg
-small pinch of cayenne pepper
-2 shots espresso
-whipped cream
-powdered cinnamon
-long cinnamon sticks for stirrers

Preparation
Place milk in medium sauce pan and bring to a simmer. Once simmering, pull the sauce pan off the heat and stir in chocolate, vanilla, cinnamon, nutmeg and cayenne pepper. Stir well and allow a few minutes for the spices to combine in mixture. Place back over a low heat until it simmers. Remove from heat. Pour into mug and add a shot of espresso. Top with whipped cream and powdered cinnamon. Add cinnamon sticks for stirring.

Recipe courtesy of Havana Central.

Cortadito

Ingredients
-2 shots espresso
-2 oz. milk
-raw sugar

Preparation
Add milk in a sauce pan on medium heat. While the milk simmers, brew espresso cup. Slowly stir in raw sugar into espresso. Add hot milk to espresso.

Recipe courtesy of Havana Central.