One of the wonders of coffee is how many recipes you can concoct with it. My barraquito recipe is one you might not have heard of, and boy, is it delicious!
One of the wonders of coffee is how many recipes you can concoct with it. My barraquito recipe is one you might not have heard of, and boy, is it delicious!
Hailing from the vibrant coffee culture of Spain’s Canary Islands, barraquito captures the essence of island life in a glass. And it’s not just a coffee drink. It incorporates hints of booze and citrus to kick things up a notch.
Wanna learn how to make yourself one? Keep reading!
Overview: What Is Barraquito?
Barraquito coffee is a luxury Spanish coffee recipe. It hails from Tenerife, that tourist hotspot so beloved in Spain. This coffee combines layers of the unlikeliest of ingredients, consisting of espresso, condensed milk, frothed milk, liqueur and citrus.
It’s hot, it’s cold, it’s sweet, it’s strong – it’s a whole rollercoaster in a glass! Mind you, this combination of ingredients is not all for shock value. There’s a method to the madness. The idea is to take you on a flavor journey, with each layer of ingredients complementing the last.
Barraquito coffee starts off with the sweet stickiness of condensed milk, which sets the stage for the rest of the ingredients. Next comes a shot of dark-roasted, freshly brewed hot espresso that’ll have you screamin’ “Holy moly!” Then comes the kicker: a splash of Spanish liqueur, typically Licor 43. This is the secret sauce that gives barraquito coffee its mojo. It’s vanilla-y, citrusy and packs quite a punch.
Creamy, frothed milk tops off the liquor layer because why the heck not? And finally, to finish off this fancy coffee, a twist of lemon zest and an optional sprinkle of cinnamon if you’re feeling fancy. Come to think of it, the Portuguese do this with their mazagran coffee. It’s very much in keeping with the Iberian theme.
A Brief History of the Barraquito
So what’s the deal with barraquito coffee? Which genius had the idea to combine bold espresso with milk, condensed milk, liqueur and citrus? Like many world coffee recipes, the barraquito has an interesting history and it all started in the mid-20th century.
In short, we have Sebastián Barraco Rubio of Santa Cruz de Tenerife to thank for this quirky coffee. He had the nickname Barraquito and always ordered his cortado with condensed milk, Licor 43, lemon peel and cinnamon.
Before you could blink, this drink was the talk of the town. Locals started ordering it from baristas as “the one that Barraquito drinks.” Eventually, this got shortened to just barraquito. And while most cafés will list this coffee as such, some spots call it zaperoco or café zaperoco. Don’t let that throw you for a loop – it’s the same insanely delicious concoction.
From there, this bad boy spread like wildfire across Tenerife and the other Canary Islands. Eventually, it hit the Spanish mainland. It was the bee’s knees, the cat’s pajamas, the jim-dandy – you get the picture. Soon enough, tourists got wind of it and bam! Barraquito coffee was ready for its global debut.
Fast forward to today, and this drink is practically the unofficial mascot of Canarian coffee culture. It’s gone from a local oddity to a must-try for anyone visiting the islands.
While you may not see it on many U.S. menus, it is a hit with Latino populations across Texas, New York and Miami. It’s also popular south of the border in Mexico and in many Central and South American countries.
How to Order Barraquito
You’re lucky enough to have made it to the Canary Islands (or a Spanish coffee shop), and you’re itching to get your mitts on a genuine barraquito. So how do you order this boozy coffee?
Like in most European cafés,, and especially in Spain you’ll likely get a sit-down service. That is, unless you have your coffee at a tapas bar, which in most cases is standing-room only.
The good thing is, like with the carajillo, you’ve got options. Wanna go full throttle? Ask for barraquito completo. That’s the whole shebang – coffee, milk, booze, the works. Most baristas will use Licor 43 for the alcohol component.
And, here’s where you can go to town! If Licor 43 ain’t your jam, you might be able to swap it for rum, whiskey or even Bailey’s in some cafés. Just ask what they’ve got on deck.
What if you’re not feeling the hard stuff? No sweat! Order barraquito sin alcohol or barraquito sin. It’s the virgin version, but still packs a flavor punch. Similarly, if you’re feeling fancy (or can’t take caffeine), request for barraquito descafeinado. That’s decaf for you non-Spanish speakers. It’s the perfect option for when you want the taste without bouncing off the walls later. Last but not least, remember to specify if you want cinnamon as this ingredient is optional.
In Italy, lattes and cappuccinos are strictly a morning affair. However, things are less strict with the creamy barraquito. Like Portuguese galão, this coffee is more or less an all-day coffee. The best time to enjoy it is after a meal, as you relax among café goers.
But still, you’ll find most people enjoying barraquito coffee, like the cafe con leche, in the mid-morning hours. As it happens, many (like its inventor Sebastián Rubio) order it for breakfast. Anyway, this is in line with the Mediterranean coffee culture of reserving milky coffees for mornings.
Barraquito coffee is excellent with sweet Spanish offerings. Order it with pastries such as polvorones (shortbread cookies), torrijas (Spanish-style French toast) or rosquillas (Spanish donuts).
What Does Barraquito Taste Like?
Barraquito is an eclectic blend of bold, sweet, creamy, bitter and citrusy notes.
Right off the bat, the zesty aroma of lemon swoops in, enticing you to explore further. A creamy hit of steamed frothed milk follows that sits sumptuous and luxurious on the tongue. If you opted for ground cinnamon as a garnish, the warm, spicy notes will also come through at this point.
From here on in, this is where barraquito coffee excels in taste complexity. That Licor 43 sneaks in like a ninja, adding a vanilla-citrus one-two punch that excites and warms.
But just when you think it’s all sweetness and light, boom! The espresso comes in hot, giving you a caffeinated kick! Last, but not least, there’s the condensed milk, which rounds things off nicely with a hint of sticky, creamy goodness.
I would go as far as to say that this coffee approximates a coffee cocktail akin to an espresso martini. Every sip is different. As you work through the layers, the flavors dance and change like a kaleidoscope.
One minute you’re vibing on the sweetness and creaminess of milk; the next you’re riding the bold espresso express train. It’s the embodiment of sweet, strong, creamy, bitter and zesty. What a combination!
Barraquito Coffee: The Recipe
Now, onto my favorite part: How to make barraquito coffee!
As always, I insist you use the highest quality ingredients to experience this unique coffee at its best. That includes getting the best medium-to-dark-roasted Spanish, Portuguese or Italian espresso beans you can find, the best condensed milk and, as the Spanish do, UHT milk.
Coffeeness Signature Espresso Blend
Experience a rich, smooth espresso with a hint of chocolate
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
Here’s what you’ll need to make one serving of this Spanish coffee recipe:
Ingredients
1 shot of freshly brewed espresso or;
1 ounce (30 milliliters) strong-brewed moka pot coffee
1-2 teaspoons of condensed milk (sweetened, if you prefer)
1 shot of Licor 43 (or another vanilla liqueur)
2-3 tablespoons of frothed whole milk
Strip of lemon peel
Optional: a pinch of ground cinnamon (for garnish)
Equipment
Espresso machine (or moka pot)
Automatic or hand-held milk frother
Tall clear glass (shows all the coffee’s layers)
Spoons (for layering and stirring)
Instructions
Start by pouring condensed milk at the bottom of your serving glass. This layer will be the base of your barraquito. To sweeten things, you may use sweetened condensed milk, but this is not mandatory.
Next, slowly pour Licor 43 (or liqueur of choice) over the back of a teaspoon into the glass. This technique creates a distinct layer above the condensed milk and helps prevent mixing.
Pull a shot of espresso using your espresso machine. Make sure to use freshly roasted coffee beans and an espresso grinder.
Alternatively, as they do in many Mediterranean and Latin American countries, you could brew using a moka pot.
Once brewed, gently pour your espresso or strong coffee over the back of the spoon into the glass. The coffee should sit tight on top of the liqueur.
Froth a small amount of milk until it’s light and airy. Carefully spoon the frothed milk over the espresso to create a foamy top layer.
I would encourage you to use UHT milk for an authentic experience. If you can’t get it, or don’t like it, you may sub for whole or nondairy milk. Interestingly, skim milk is an excellent option as its foam holds better.
Now, place a small strip of lemon peel on top of the frothed milk. This gives the drink a citrusy aroma that cuts through all the rich sweetness of the layers beneath.
Finish off by sprinkling a pinch of ground cinnamon on top. Cinnamon adds a warm spice that complements the other flavors.
Serve immediately and don’t stir. The point of this coffee is to work your way through the various layers, enjoying each layer as you go!
Pro Tips
The key to a perfect barraquito is in the layering. Pour each ingredient slowly over the back of a spoon to create clear, distinct layers.
If you can’t find Licor 43, sub it with another vanilla liqueur. A good quality triple sec or coffee liqueur adds a different, albeit inauthentic twist.
While the classic recipe is delicious, don’t be afraid to experiment. Brew a ristretto (sweeter) or lungo (more bitter) espresso to slightly alter the flavor of your coffee. Similarly, instead of cinnamon, add a touch of grated nutmeg as a garnish.
Final Thoughts on Barraquito Coffee
I Hope you’ve enjoyed reading all about this wacky Spanish coffee recipe! Remember, in the coffee zeitgeist, there’s always something new to discover.
Barraquito coffee is one example of how you can elevate a simple espresso into a work of art. This Spanish coffee’s unique blend of flavors and striking presentation makes it a must-try for any coffee enthusiast.
But why wait for a trip to taste this eclectic number? With a little practice (and hopefully with the tips I’ve included here) you, too, can bring a slice of Tenerife to your own kitchen!
Ready to take on this unique Spanish coffee recipe? I’d love to hear how you got on making this drink, so please share your thoughts in our comments section below!
Barraquito Recipe FAQ
Condensed milk, Spanish liqueur, espresso, frothed milk and citrus peel. These ingredients, layered in a tall glass make for a delicious, dessert-like, visually striking coffee.
Traditionally, you do not. The idea is to enjoy the various coffee layers separately, appreciating their unique flavors as you go along.
Barraquito coffee is a harmonious blend of bold, rich, sweet, creamy, bitter and citrusy flavors. Each coffee layer is distinct in taste yet contributes to a delicious coffee all-around.
Traditionally, barraquito coffee contains alcohol, specifically Licor 43. However, a non-alcoholic version, barraquito sin, is also available in Spanish cafés.
