The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.
A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.
As I wanted to replicate the “café leche leche” I came across the barraquito.
The photos were spectacular and I found that we need to try this and see how it works.
Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.
The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.
In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!
Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).
Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?
Guess, look at the pictures? Which one got the espresso first?
Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!
There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!
A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!
Solution of the question: the glass with high white level just after the liquor got the milk first.
Barraquito Two Ways – Wonder Coffee from Tenerife
- 1small cup of espresso
- Hot milk, to taste
- 2 tablespoons sweetened condensed milk
- 1-2 tablespoons liquor (Licor 43 or Tía María)
- Lemon zest
- First of all you need to have all your ingredients ready, including the hot espresso and the milk. Foam the milk with the shaker or the special blender (I did not foam this enough, next time I will foam this better).
- In a small glass pour the condensed milk on the bottom first.
- Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
- In the same way pour the hot foamy milk.
- Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
- Sprinkle with cinnamon and add the lemon zest.