Cortadito Recipe

Combine and heat

Combine 60 ml whole milk and 1 tablespoon granulated sugar in a small saucepan or microwave-safe cup.

Warm the milk-sugar mixture over low heat on the stovetop, whisking constantly until sugar dissolves and mixture is steaming but not boiling (about 2–3 minutes). If using a microwave, heat in 20–30 second bursts, stirring between, until steaming and sugar is dissolved.

Once sugar is dissolved and milk is hot, vigorously whisk the milk for 15–30 seconds to create a slight froth. Set aside and keep warm. This is the traditional Cuban 'sabor' (sweetened milk) used to cut the espresso.

Dial in and pull espresso

Dose 18 g of freshly ground dark-roast coffee into a clean portafilter, tamp evenly and firmly. Brew a double espresso targeting about 36 ml in 25–30 seconds (adjust grind and dose as needed). If you don’t have an espresso machine, make 36 ml strong stovetop espresso (moka pot) or very-strong brewed coffee.

If you want an authentic Cuban cortadito, pull the shot directly into a small glass espresso cup (about 90–120 ml capacity).

Stir the espresso briefly to ensure even crema and temperature.

Combine espresso with sweetened milk

Pour the hot sweetened milk (sabor) into the espresso in a 1:1 ratio — for this recipe pour all 60 ml of sweetened milk into the 36 ml espresso. Traditional cortadito ratios vary; aim for approximately equal parts espresso and milk by perceived strength. The milk will cut the coffee and create a sweet, silky cup.

Give the drink a gentle stir to combine. Taste and adjust: add more warm milk if you prefer a milder cortadito, or add a pinch more sugar if you like it sweeter.

Optional: sprinkle a small pinch (about 1/8–1/4 teaspoon) of ground cinnamon or cocoa on top for aroma and presentation.

Serve immediately in a small glass or demitasse cup while hot.