Description
Rich, sweet Cuban cortadito coffee made with espresso, sugar espuma, and steamed milk. A cozy café experience in every sip.
Ingredients
Scale
Espresso Base:
- 4 oz strong brewed espresso (Café Bustelo or Pilón preferred)
- 2 tbsp granulated sugar (or demerara)
Milk:
- 2–4 oz whole milk (or oat/almond milk for dairy-free)
- Optional: 1/8 tsp vanilla extract or pinch of cinnamon
Instructions
- Brew Espresso: Make 4 oz of strong espresso using a Moka pot or espresso machine. Aim for a dark, syrupy flow.
- Create Espuma: Place sugar in a small bowl. Add the first few drops of espresso and whip vigorously until light and creamy.
- Steam Milk: Heat milk to 140–150°F (60–65°C). Froth gently for a silky, loose foam.
- Assemble Drink: Spoon sugar espuma into a demitasse cup. Pour remaining espresso over it. Add steamed milk to taste (1:1 or 3:1 coffee-to-milk ratio).
- Serve: Top with a dash of cinnamon or vanilla if desired. Serve hot in demitasse cups.
Notes
- Substitute with oat milk for a vegan option.
- Demerara sugar deepens flavor with molasses notes.
- Best enjoyed fresh; store leftovers in the fridge for up to 24 hours and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop/Espresso
- Cuisine: cuban
Nutrition
- Serving Size: 1 demitasse cup
- Calories: 80 kcal
- Sugar: 13 g
- Sodium: 25 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 0 g
- Protein: 2g
- Cholesterol: 5mg