5 Proven Steps to Make Authentic Barraquito Coffee
The barraquito, sometimes called zaperoco in certain parts of Tenerife, is a layered Spanish coffee that has become a true symbol of the Canary Islands. Unlike a cappuccino or a café con leche, the barraquito is served in a tall glass that showcases its colorful layers: creamy condensed milk at the bottom, a golden ribbon of Licor 43, a rich dark espresso, and a cloud of frothy steamed milk on top. The drink is finished with a dusting of cinnamon and a twist of lemon zest.
Ingredients
- 30 ml espresso 1 shot, freshly brewed
- 20 ml Licor 43 ≈ 1½ tablespoons
- 30-40 g sweetened condensed milk ≈ 2 tablespoons
- 100 ml steamed milk with a thin layer of foam
- 1 pinch ground cinnamon
- 1 strip of lemon zest freshly grated
Instructions
- Prepare the Glass:Choose a tall, clear glass. Warm it slightly with hot water to avoid temperature shock when adding espresso later.
- Add Condensed Milk:Pour 1–2 tablespoons of sweetened condensed milk into the base. This layer should be thick and heavy enough to sit firmly at the bottom.
- Layer the Licor 43:Slowly pour the Licor 43 over the back of a spoon so it floats gently above the condensed milk.
- Pull a Fresh Espresso Shot:Brew a strong espresso and let it rest for 10–15 seconds. Carefully pour it into the glass, again using a spoon to avoid breaking the layers.
- Steam and Froth the Milk:Froth the milk until it’s smooth with microfoam. Slowly add it on top of the espresso. Sprinkle ground cinnamon and zest a lemon peel directly over the foam. Serve immediately.