Dulce de leche is basically the product of sweetened milk that is cooked until it darkens and thickens. Dulce de leche, or arequipe as it’s known in Colombia, is getting more and more popular in the US. And, with more households investing in a pressure cooker or Instant Pot, making it at home has never been easier. However, during my most recent visit to Colombia, I came across something that I NEVER seen in the US: arequipe con cafe (coffee dulce de leche). I mean, I guess it’s a no-brainer that Colombians would figure out how to add coffee flavor to this confection, but my head pretty much exploded when I saw it. I brought some home for my friends, and their reaction was pretty much the same.
For a good week, I mulled over how I could try to recreate something similar at home. In the end, I decided to try combining condensed milk with brewed espresso. My fellow Colombians would have a fit, of course. Only lazy people make arequipe with condensed milk, and only if they don’t care how it tastes. But, here in the US, I think that dulce de leche made out of condensed milk tastes just fine, and there’s no need to babysit a pot for hours on end! I mean, there’s a time to spend hours making something the long and painful way, and there are times to empty a can into a jar, set it in a pressure cooker, and go watch TV.
Empty one can of condensed milk into a canning jar, then add brewed espresso. Stir until combined, then seal your jar and place it on a trivet in your pressure cooker. Fill with water until the jar is about halfway submerged, then seal your pressure cooker. Cook on High Pressure for 45 minutes, then allow the pressure to release naturally for about 10-15 minutes, then release any remaining pressure.
Once it’s done, all you have to do is give it a quick whisk to break up any clumps, let it cool, and you’re good to go. You can make ice cream with it, stir it into yogurt, use as a filling…the possibilities are endless!
This should keep in the refrigerator for about 2 weeks, if it lasts that long.
Coffee Dulce de Leche (Arequipe con Cafe)
- 1 can sweetened condensed milk
- 1/4 cup brewed espresso
Pour sweetened condensed milk into a canning jar. Stir in the espresso until smooth. Seal the jar.
Place the sealed jar on a trivet in the pressure cooker, then fill with water until the water reaches about halfway up the jar.
Seal the pressure cooker, then cook on Manual (High Pressure) for 45 minutes. Turn off the pressure cooker and allow the pressure to release naturally for 10-15 minutes, then release the remaining pressure. Remove the jar from the pressure cooker using tongs or mitts, then carefully open the jar and whisk the dulce de leche to smooth out any clumps. Allow to cool completely before refrigerating.
Makes about 1 pint.