Barraquito Recipe – Spanish Special
Barraquito Coffee is a beloved Spanish specialty originating from the Canary Islands, particularly Tenerife. This indulgent beverage combines layers of bold espresso, sweetened condensed milk, Licor 43 (a Spanish vanilla-citrus liqueur), and steamed milk, topped with a sprinkle of cinnamon and a zest of lemon. Its visually stunning presentation and rich, aromatic flavor make it a perfect afternoon pick-me-up or a sweet ending to a meal. Whether enjoyed at a local café in the Canary Islands or recreated at home, Barraquito Coffee offers a unique and delightful coffee experience.
- Prep Time5 min
- Total Time5 min
Barraquito Ingredients:
- 1 shot (about 30 ml) espresso
- 1–2 tablespoons sweetened condensed milk
- 1 shot (about 30 ml) Licor 43 (or another vanilla liqueur)
- Steamed or frothed milk
- Ground cinnamon (for garnish)
- Lemon zest (for garnish)
Prepare the Layers:
Condensed Milk Layer Pour sweetened condensed milk into the bottom of a clear glass.
Licor 43 Layer:
Slowly add Licor 43 to create the second layer.
Espresso Layer:
Gently pour the espresso over the back of a spoon to form the third layer.
Milk Layer:
Top with steamed or frothed milk, leaving some foam on top.
Garnish:
Sprinkle with a pinch of ground cinnamon.
Add a bit of freshly grated lemon zest on top for an aromatic finish.
Recipe Notes :
Licor 43 Substitute: If unavailable, try using a vanilla liqueur or a mix of triple sec and vanilla extract to replicate the unique flavor profile.
Milk Frothing Tip: Use a handheld frother or steam wand to create a creamy milk foam that complements the layers.
Layering Technique: Pour each ingredient slowly and carefully to maintain the distinct layers, enhancing the visual appeal.
Glass Choice: Opt for a small, clear glass to showcase the beautiful layers and colors of the drink.
Sweetness Level: Adjust the amount of condensed milk to your taste preference, balancing the sweetness with the bitterness of the espresso.
