Espresso with condensed milk (Café bombón)

1. Rinse two small heatproof glasses (so the layers show) with hot water.

2. Pour 30 ml of sweetened condensed milk into the bottom of each glass.

3. Brew 2 fresh, strong espressos (about 30 ml each).

4. Slowly pour the coffee over the back of a teaspoon onto the condensed milk so that two neat, separate layers form.

5. Serve immediately – stir it at the table before drinking.

6. Serve with a teaspoon and a glass of cold water.

Tip: It was born in Valencia – served over ice with a pinch of cinnamon, in Alicante it becomes "café del tiempo".