KNOW THE BOMBON COFFEE

The chocolate coffee is the closest thing to heaven. It is the perfect combination because it has coffee and condensed milk, something difficult to resist. Every place in Caracas-Venezuela and El Hatillo offers it in its different versions, hot maybe with ice cream or even with a touch of rum.

-Cake of condensed milk, it can be small if it is only for one cup
-Venezuelan coffee freshly prepared (very loaded, espresso type)
-Cream to beat
-Pirulin to decorate

A tall glass cup with handle.

Preparation: Serve 2 ounces (or 3 tablespoons) of condensed milk at room temperature in the cup. As the condensed milk is denser, it will settle in the bottom preventing the espresso from mixing.

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How should the presentation of a good chocolate coffee be?
It is usually presented in glass or glass cup so that one can see one of the most outstanding characteristics of this type of coffee presentation in perfectly differentiated layers of coffee components.

TIPS

If you are at home and you do not have an espresso machine you can always make a good coffee in an Italian coffee machine and prepare your coffee with this coffee.

A last secret for beginners, to avoid coffee mixing with condensed milk, you can always use a teaspoon.

You put the spoon close to the condensed milk without touching it, so that the most bulky part is facing you.

Carefully put the coffee slowly on the spoon to disperse the coffee, and do not forcefully impact the condensed milk.

With this simple trick it will be easier for you to avoid mixing the components of the chocolate coffee.

If you want to finish the coffee with a little milk cream or semi-mounted cream you only have to add a spoon to the coffee, taking care not to mix the layers.

Even some people at home finish it with spray cream, it seems to me to be excessively sweet, but you can always try it.