Café Barraquito Recipe

Warm and garnish glass

Select a clear, heatproof small glass (about 4–6 oz). Warm the glass by rinsing it briefly with hot water and discard the water. Place the cinnamon stick and the citrus peel strip inside the warmed glass along the inner wall so they’ll infuse aroma as you build the drink.

Pour 2 tablespoons of sweetened condensed milk into the bottom of the warmed glass, spreading it evenly. Gently pour 2 tablespoons of evaporated milk on top of the condensed milk — pour slowly over the back of a spoon held just above the surface so the evaporated milk forms a separate layer above the condensed milk.

Brew two short (ristretto or standard) shots of espresso (about 60 ml total). Allow the espresso to rest 5–10 seconds so crema stabilizes. Slowly pour the espresso into the glass directly over the back of a spoon or very gently down the inner side of the glass so it forms a distinct layer above the evaporated milk without mixing.

Heat 1 tablespoon of whole milk to about 60–65°C (140–150°F) and foam lightly using a milk frother or whisk to create a small amount of dense microfoam. Spoon the foamed milk gently on top of the espresso to create a thin top layer.

Sprinkle about 1 teaspoon ground cinnamon over the milk foam. Do not stir — the classic barraquito is enjoyed layered. Serve immediately with a short spoon so the drinker can mix layers if desired.