Clouds in My Cafe Con Leche

So much for carrying on tomorrow. If I had my druthers, I'd spend the rest of my waking days on this planet blogging about Spain...and then going there again so that I could blog some more (repeat cycle as needed).

But, work, school, domesticity calls. O, these things of the wearisome life! Alas.

Hm. I felt like John Keats there for a moment.

Anyway. One of these days I will post here at "Be Food" during the daytime hours, with the ebullience to tackle Spanish wines.

But for tonight, let's tackle Spain's most awe-inspiring libation - cafe con leche. Coffee with milk. So, so simple...but so, so unduplicatable (did I just make that word up?).

+

DOES NOT EQUAL

The ubiquitous and delicious cafe con leche

There must be a trick. There must be something I can do. Surely, I should be able to duplicate cafe con leche!? The closest I've come so far is doing a strong Cafe Du Monde (Chicory-based coffee from New Orleans) with milk...and while it was better than my previous attempts, it still was pretty much cafe con leche's pathetic third cousin or similar.

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To Thine Own Self, Be Food

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