Barraquito

Barraquito

A layered coffee specialty from the Canary Islands (especially Tenerife), the barraquito combines condensed milk, café leche, vanilla, Licor 43 and frothy milk in a signature striped glass. The trick is pouring very slowly so the layers stay distinct.

Prep

5 min

Cook

5 min

Total

10 min

Serves

1

Difficulty

Easy

Recipe ingredients

• •10 g (2 tsp) sweetened condensed milk
• •30 ml (2 tbsp) Licor 43, a Spanish vanilla-citrus liqueur; omit for a non-alcoholic version
• •60 ml (¼ cup) whole milk, warm
• •1 g (½ tsp) lemon zest, a thin strip, for the traditional garnish
• •1 g (½ tsp) ground cinnamon, for dusting the top
• •60 ml (¼ cup) espresso, freshly pulled, hot
• •60 ml (¼ cup) frothed milk, lightly frothed, warm; plain or lightly sweetened

Steps

1. 1 Use a clear, curved glass (a cortado glass or small tumbler works). Spoon the condensed milk into the bottom of the glass.
2. 2 Pour the Licor 43 slowly over the back of a spoon onto the condensed milk so it floats as a separate layer. Skip this step if making it alcohol-free.
3. 3 In a small jug, combine the warm whole milk with the strip of lemon zest and let it infuse for 1 minute, then remove the zest. Lightly froth the milk.
4. 4 Holding a spoon just above the Licor 43 layer, pour the warm lemon milk slowly down the back of the spoon so it forms a third layer.
5. 5 Brew the espresso directly over the milk layer the same way (pouring slowly over the back of a spoon) so it sits as a distinct coffee band above the milk.
6. 6 Top with the lightly frothed milk spooned gently over the espresso so a thin white cap forms.
7. 7 Finish with a light dusting of ground cinnamon across the foam. Serve immediately while still hot, with a small spoon so the drinker can stir the layers together before sipping.