The bon bon is an awesome Spanish-style café drink that layers espresso over condensed milk. The visual contrast of these two ingredients—the espresso and condensed milk is so cool, and I’m kind of obsessed with it. Once the layers are mixed the espresso takes on a mellow caramel taste. Try a bon bon the next time you’re looking for a sweet and sophisticated afternoon pick-me-up.
To prepare a bon bon (which is easy) you only need to make a pot of your favorite stovetop espresso. Add the desired amount of dulce de leche to a glass and poor the espresso on top. You can also add a third layer, by topping your creation with frothy warm milk. Stir to combine and enjoy!
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Spanish Bon Bon Coffee
- Total Time: 5 minutes
Description
The visual contrast of a perfect espresso meeting a layer of condensed milk is stunning. The taste is even better.
Ingredients
Instructions
Pour the condensed milk into a small glass
Top with the espresso and add a third layer of frothy warm whole milk (optional)
Serve and enjoy!
- Prep Time: 5 min
- Category: coffee
- Method: brewing
- Cuisine: Spanish
Frequently Asked Questions
What is a café bon bon and how is it different from other espresso drinks?
Café bon bon (also spelled bombon) is a Spanish espresso drink made by layering 1 shot of espresso over sweetened condensed milk. Unlike a latte or cappuccino, which use plain steamed milk, the condensed milk provides both sweetness and creaminess in one ingredient. The visual contrast of the dark espresso floating over the white condensed milk is part of the presentation — you stir them together just before drinking. 
Can I use dulce de leche instead of condensed milk?
Yes — the recipe mentions dulce de leche as an option alongside condensed milk, and both work well. Dulce de leche is thicker and has a deeper caramel flavor, while condensed milk is sweeter and milkier. Start with 4 teaspoons either way and adjust to taste. Avoid evaporated milk, which is unsweetened and will not replicate the signature sweetness of a bon bon.
Can I make a bon bon coffee without an espresso machine?
Yes. A stovetop moka pot produces a strong, concentrated coffee that works very well here — the article specifically mentions making a pot of stovetop espresso. A Nespresso or similar capsule machine is also a fine option. Regular drip coffee is too weak and watery; you need a concentrated brew to stand up to the richness of the condensed milk.
I love this coffee, so good!
Love bon bon coffee, and this turned out perfectly!
My husband has had this non non Spanish coffee in Melbourne and says it’s to die for,
Lovely :)
The cold drip version is a Vietnamese coffee, same thing just drank cold, its very good
The ratio is equal parts coffee:condensed milk
This is a delish afternoon treat – my local Spanish cafe called this a ‘cortado’. Bon bon is much prettier. :)