📝 About This Recipe
More than just a beverage, Café com Leite is the soul of the Brazilian 'café da manhã,' a comforting embrace in a cup that bridges the gap between rich, dark espresso and silky steamed milk. This recipe honors the traditional 'pingado' style found in Padarias across São Paulo, utilizing a cloth filter for a smooth, nostalgic flavor profile. It is the perfect balance of strength and sweetness, designed to be sipped slowly alongside a warm piece of crusty bread.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Brazilian Dark Roast Coffee (finely ground, preferably a Mogiana or Sul de Minas blend)
- 1.5 cups Filtered Water (heated to just before boiling, roughly 200°F)
- 1 piece Cinnamon Stick (optional, for subtle warmth in the brew)
The Milk Component
- 1.5 cups Whole Milk (fresh and cold before heating)
- 1/4 teaspoon Vanilla Bean Paste (optional, for a modern gourmet twist)
- 1 pinch Pinch of Salt (to enhance the natural sweetness of the milk)
Sweeteners and Finishes
- 2 teaspoons Demerara Sugar (or to taste)
- 1 tablespoon Sweetened Condensed Milk (optional, for an extra creamy 'Mocaccino' style)
- 1 pinch Ground Nutmeg (for dusting the top)
👨🍳 Instructions
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1
Begin by rinsing your cloth coffee filter (meia) or paper filter with hot water to remove any residual flavors and pre-warm your carafe.
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2
Place the finely ground Brazilian coffee into the filter. If using the cinnamon stick, place it directly into the grounds for a fragrant infusion.
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3
Heat your filtered water in a kettle until it reaches approximately 200°F (93°C). Avoid using boiling water as it can scorch the delicate coffee oils.
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4
Slowly pour a small amount of water over the grounds to let them 'bloom' for 30 seconds, allowing gases to escape for a cleaner taste.
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5
Continue pouring the remaining water in slow, circular motions. The resulting 'cafezinho' should be very strong and concentrated.
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6
While the coffee drips, pour the whole milk into a small heavy-bottomed saucepan over medium-low heat.
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7
Add the pinch of salt and vanilla bean paste to the milk, whisking gently to combine.
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8
Heat the milk until it is steaming and small bubbles form around the edges (scalded), but do not let it reach a rolling boil.
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9
For a traditional frothy finish, use a handheld milk frother or a French press to create a light, velvety foam on the surface of the milk.
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10
Prepare your serving mugs by adding a teaspoon of demerara sugar or a dollop of condensed milk to the bottom if desired.
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11
Pour the hot, concentrated coffee into the mugs until they are exactly half full.
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12
Slowly pour the hot milk over the coffee. For a 'Pingado' style, use more milk; for a 'Média' style, use an exact 50/50 ratio.
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13
Stir gently with a long spoon to incorporate the flavors and ensure the sugar is fully dissolved.
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14
Top with a final spoonful of milk foam and a tiny dusting of ground nutmeg or cinnamon for aromatics.
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15
Serve immediately while the temperature is perfect and the aroma is at its peak.
💡 Chef's Tips
Use a traditional 'Meia' (cloth filter) for the most authentic Brazilian texture and flavor. Always use whole milk for the richest mouthfeel; skim milk will not provide the same creamy balance to the strong coffee. If you don't have a frother, shake the hot milk in a sealed mason jar (carefully!) to create quick foam. Avoid reheating the coffee; once it cools, the bitterness increases significantly. Adjust the coffee-to-milk ratio to your preference: 'Claro' for more milk, 'Escuro' for more coffee.
🍽️ Serving Suggestions
Serve with warm Pão de Queijo (Brazilian cheese bread) for the ultimate breakfast pairing. Accompany with a slice of Bolo de Fubá (cornmeal cake) for a traditional afternoon snack. Pair with 'Pão na Chapa'—crusty French bread sliced and grilled with a generous amount of butter. Add a side of fresh papaya with a squeeze of lime to balance the richness of the milk. Enjoy alongside a slice of Queijo Minas or a mild white cheese.