If you’d like to flare up your espresso game, you must add the Cortadito to your arsenal. It’s an easy and sweet way to drink that’ll brighten your day any time of the week. It’s traditionally served as a dessert coffee or as a morning cup of everlasting sweetness. It has also become a mainstay in the restaurants and cafes of South Florida thanks to the Cubans.
Cortadito means “to cut” in Spanish. The milk essentially “cuts” the strong taste of espresso in this drink. It has a distinctive light brown topping, which is also called Espuma and is made with whipped sugar and espresso droplets. It’s better to use evaporated milk instead of regular milk for this drink.
The Recipe Specifications
- Drink size: 5–7 oz.
- Time required: 6 minutes
- Ratio: 1:1 (espresso to milk)
Equipment And Ingredients
- Cuban dark-roasted coffee grounds
- 4 teaspoons of white sugar
- 1-2 oz. of evaporated milk
- An espresso maker (moka pot or espresso machine)
- A saucepan or a bowl
- Small coffee cup
- Spoon and whisk
- Start brewing the dark-roasted grounds and make a double shot of espresso. Use medium heat if you’re using a stovetop espresso maker.
- Warm the evaporated milk (stovetop or microwave). Don’t scorch it and don’t boil the milk.
- Place 4 teaspoons of sugar in a bowl. Add 1 ounce of espresso to the sugar. Whisk the mixture until a layer of light brown foam appears. That’s your espumita.
- Once the espresso brewing is finished, pour the espresso into the small espresso cup. Add the warm milk in a 1:1 ratio.
- Finally, top it off with the layer of espuma. Serve and have fun!