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Restaurants›Cafe Andaluz, Newcastle›Barraquito Recipe

Barraquito Recipe

Name: Cafe Andaluz, Newcastles BARRAQUITO Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 2 tbs Condensed milk (sweetened); 1 tbs Licor 43 (vanilla-citrus Spanish liqueur); 1 shots Fresh espresso (strong); 2 oz Whole milk; 1 oz Milk foam; 1 tsp Ground cinnamon; 1 tsp Lemon zest (thin, from a fresh lemon); 1 to taste Small clear glass (about 6–8 oz) or cup; 1 to taste Espresso machine or strong coffee brewer; 1 to taste Milk frother or steam wand; 1 to taste Small spoon or bar spoon

Inspired by Cafe Andaluz, Newcastle

Time8m

Serves1

Coffee from Tenerife, layers of Licor 43 & condensed milk, espresso & milk foam, sprinkled with cinnamon and a hint of lemon.

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Frequently paired with

The best thing to pair and share with BARRAQUITO

Selected to serve

Spanish Coffee

9 / 1.5 oz.

rich · sweet · spicy

Open pairing →

Ingredients

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Syrups & Base

2 tbs Condensed milk (sweetened)

1 tbs Licor 43 (vanilla-citrus Spanish liqueur)

Coffee

1 shots Fresh espresso (strong)

Milk & Foam

2 oz Whole milk

1 oz Milk foam

Garnish

1 tsp Ground cinnamon

1 tsp Lemon zest (thin, from a fresh lemon)

Tools (not consumed)

1 to taste Small clear glass (about 6–8 oz) or cup

1 to taste Espresso machine or strong coffee brewer

1 to taste Milk frother or steam wand

1 to taste Small spoon or bar spoon

Method

Syrups & Base

Add condensed milk

Spoon 2 tablespoons of sweetened condensed milk into the bottom of a small clear glass. Tilt the glass slightly if desired to help with layering.

Pour Licor 43

Slowly pour 1 tablespoon of Licor 43 over the back of a spoon onto the condensed milk to create a distinct layer. Let the liqueur settle for 5–10 seconds.

Coffee

Prepare espresso

Pull one fresh, hot espresso shot (about 1 ounce / 30 ml). Use a dark roast and a slightly finer grind for a rich crema which helps layering.

Layer the espresso

Slowly pour the espresso over the back of a spoon onto the Licor 43, pouring gently to maintain visible layers: condensed milk, Licor 43, then espresso. Pouring speed and the spoon edge help form clean separation.

Milk & Foam

Steam or froth milk

Steam or froth 2 ounces of whole milk until it reaches about 140–150°F (60–65°C) and has a silky microfoam. If using a hand frother, heat milk separately and froth to form fine foam.

Top with milk foam

Gently spoon or pour the steamed milk over the back of a spoon onto the espresso to create a thin creamy layer, then finish with approximately 1 ounce of milk foam on top. Aim for a delicate cap of foam rather than thick cappuccino foam.

Garnish

Finish with cinnamon and lemon

Lightly dust about 1/4 to 1/2 teaspoon of ground cinnamon over the milk foam. Express a thin strip of lemon zest over the cup to release citrus oils, then place the zest on top or grate a scant 1/4 teaspoon for a faint lemon note. The lemon should be subtle—more of a hint than dominant flavor.

Serve

Serve immediately while hot so layers are visible. Provide a small spoon for the drinker to stir and combine flavors as desired.