Barraquito Recipe

Add condensed milk

Spoon 2 tablespoons of sweetened condensed milk into the bottom of a small clear glass. Tilt the glass slightly if desired to help with layering.

Pour Licor 43

Slowly pour 1 tablespoon of Licor 43 over the back of a spoon onto the condensed milk to create a distinct layer. Let the liqueur settle for 5–10 seconds.

Prepare espresso

Pull one fresh, hot espresso shot (about 1 ounce / 30 ml). Use a dark roast and a slightly finer grind for a rich crema which helps layering.

Layer the espresso

Slowly pour the espresso over the back of a spoon onto the Licor 43, pouring gently to maintain visible layers: condensed milk, Licor 43, then espresso. Pouring speed and the spoon edge help form clean separation.

Steam or froth milk

Steam or froth 2 ounces of whole milk until it reaches about 140–150°F (60–65°C) and has a silky microfoam. If using a hand frother, heat milk separately and froth to form fine foam.

Top with milk foam

Gently spoon or pour the steamed milk over the back of a spoon onto the espresso to create a thin creamy layer, then finish with approximately 1 ounce of milk foam on top. Aim for a delicate cap of foam rather than thick cappuccino foam.

Finish with cinnamon and lemon

Lightly dust about 1/4 to 1/2 teaspoon of ground cinnamon over the milk foam. Express a thin strip of lemon zest over the cup to release citrus oils, then place the zest on top or grate a scant 1/4 teaspoon for a faint lemon note. The lemon should be subtle—more of a hint than dominant flavor.

Serve

Serve immediately while hot so layers are visible. Provide a small spoon for the drinker to stir and combine flavors as desired.