Cortadito Recipe

Make the sweetened milk

If using evaporated milk + sugar: in a small heatproof bowl or measuring cup, combine 2 tablespoons evaporated milk and 1 teaspoon granulated sugar. Stir until sugar dissolves. If desired, warm gently (10–15 seconds in a microwave at low power or briefly over a double boiler) to help dissolve sugar completely. Alternatively, skip evaporated milk + sugar and use 1 tablespoon sweetened condensed milk for a richer, sweeter topping.

Set the sweetened milk aside; it will be layered into the glass before the espresso.

Heat water and brew

If using an espresso machine: pull two 25–30 ml espresso shots (total about 50–60 ml) using 18–20 g finely ground dark roast. If using a Moka pot: brew a concentrated Moka (aim for ~60 ml). If using AeroPress: use 18–20 g coffee, 60 ml water, inverted or standard method to produce a concentrated espresso-like shot. Use freshly ground coffee and brew directly into a small preheated demitasse or cup.

Keep the brewed espresso hot and set it aside briefly while you prepare serving glass and sweetened milk.

Layer the milk and espresso

Use a small glass (traditional cortadito glass ~120–150 ml). Spoon the prepared sweetened milk into the bottom of the glass. Slowly pour the hot espresso over the back of a spoon or down the side of the glass so it layers onto the milk and minimizes mixing; the traditional cortadito has the milk and espresso meeting but not fully combined.

Adjust sweetness

Taste carefully (it will be hot). If you want it sweeter or creamier, stir gently with a demitasse spoon to combine a little more, or add another 1/2 teaspoon sweetened condensed milk or sugar to taste.

Finish and serve

Optional: dust with a light pinch (about 1/8–1/4 tsp) of ground cinnamon or cocoa on top. Serve immediately with a small spoon. Provide a napkin or saucer—cortaditos are traditionally served hot and small.

Rinse or wipe equipment (portafilter, Moka pot basket, or AeroPress parts) with the cold water reserved, then wash as usual.