Barraquito 3 Ways – Wonder Coffee from Tenerife

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

  • Servings: 1
  • Difficulty: medium
  • Print

You need

  • 1small cup of espresso
  • Hot milk, to taste
  • 2 tablespoons sweetened condensed milk
  • 1-2 tablespoons liquor (Licor 43 or Tía María)
  • Cinnamon
  • Lemon zest


  1. 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).
  2. In a small glass pour the condensed milk on the bottom first.
  3. Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
  4. In the same way pour the hot foamy milk.
  5. Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
  6. Sprinkle with cinnamon and add the lemon zest.


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Paseos de los Recoletos, Madrid (Spain)

Some pics on a main road: Paseo de los Recoletos in Madrid.

We were surprised how quite it was near this wide road, did everybody leave the city for a refreshing place at the beach?

The Retiro Park, Madrid (Spain)

After publishing many recipes, I would like to post a few photographs of my vacations in Spain.

First of all I will start posting some pictures of the retiro park we visited during the short stop over of a few hours in Madrid.




This world famous soups was created in Spain after the discovery of the New World and its vegetables. Like many other old World Specialties the gazpacho traveled back and became popular there as well.

Sometimes gazpacho is served as chilled soup, sometimes served as appetizer chilled drink, but is also used to describe a type of salad of Spanish origin.

This recipe is based on New World foods: tomatoes and peppers, and it is supposed to be a variant on a much older recipe.

Ajo blanco, or white gazpacho. It is a creamy chilled soup containing ground almonds, cucumbers, yogurt and garlic. The addition of yogurt and almonds can be found in Arabian but also in Indian drinks as well.

Green gazpacho does gets its color from spinach, lettuce, parsley and other greens with the addition of yogurt or chicken broth.

Red or tomato-based gazpacho can be blended or crushed or the vegetables can be finely diced to add more texture and make the soup more salad-like.

Red gazpacho, also known as gazpacho Andaluz, usually includes sweet peppers and cucumber, but no yogurt,.

Traditional gazpacho was flavored with cumin, a spice beloved in the Middle East and in South America.

In the US we can find red gazpacho with cilantro and a dollop of sour cream.
The soup is traditionally served with toasted bread, but would also be excellent accompanied by warmed fresh tortillas or tortilla chips.

You need:

  • 1 pound fresh tomatoes, diced
  • 1/2 cup sweet red peppers, diced
  • 1 garlic clove
  • 2-4 tablespoons white wine vinegar
  • 2-4 tablespoons olive oil
  • 1/2 diced chili, optional to taste
  • Salt and pepper to taste
  • 1/2 cup ice cubes, optional


  1. Reserve some diced vegetables and dice them finely.
  2. Add all the ingredients to the blender and pulse until smooth.
  3. Poor in cups or glasses and top with diced vegetables


Cuajada with Caramel Sauce- Spanish and South American Créme Brulée




Cuajada with Caramel Sauce- Spanish Créme Brulée 2

Cuajada is a compact, almost curd lik product, like curd “grains” coagulate tightly to make a cheese. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja), but you can find it in almost all South and Central American countries as well (Columbia, Nicaragua, El Savador, Mexico, Honduras, Brazil and Costa Rica).

Raw warmed milk is mixed with cuajada powder or rennet or with other plant extracts and left to curdle. It was traditionally made in a clay recipient or a wooden one called a kaiku and heated with a red-hot poker, giving it a distinct faintly burned taste. Cuajada means ‘curdled’ in Spanish.
A similar product named Coalhada is found mostly in northeast Brazil, especially in rural areas. It is made from curdled milk (specifically boiled) and yoghurt. Recipes vary but usually contain sugar and/or fruit juices.


I’ve got this recipe of this traditional pudding from Adi, a Spanish friend, after having enjoyed it her house.

If you not living in Spain it’s probably not so easy to find the “cuajada powder” ingredient, you can try your luck in Spanish specialty shops; but you can make an easy substitution using half tablet “Rennet” (to find in drugstores) of a few drops rennet.


Youn need


  • 175 g philadelphia cheese
  • 200 ml heavy cream
  • 500 ml milk
  • 100 g sugar
  • 12 g cuajada powder ( 1 envelope cuajada or 1/2 tablet rennet or 5 drops rennet)


  • 3 tablespoons sugar


  1. Mix all the ingredient for the cream in a pan and wish until the cuajada looks dissolved.
  2. Heat it until it begins to thicken.
  3. In the meantime spread 3 tablespoon of sugar in your baking mold and place it under grill until it changes the color to medium brown.
  4. Take out mold oven and wait until the mold is still warm but not hot.
  5. Poor in the cream.
  6. Let cool down and turn on a plate.

Note: you can add some grated citrus peel, cardamom, cinnamon or, or — to add different flavor. You can also top the warm cream in the mold with crumbled cookies; after inverting the curd they will stay at the bottom of it.

Cuajada with Caramel Sauce- Spanish Créme Brulée