Cooking Lesson #494: Barraquito
…from the Perspectives’ Happy Hour Bar
How you doin’? Barraquito is a layered hard coffee drink found in the Canary Islands that usually combines condensed milk, Licor 43 (a sweet, dense liqueur with flavors of vanilla, citrus fruit and spices), espresso and steamed milk.
All the ingredients are layered, and the drink is usually served in a tall glass, so the layers are visible. Steamed milk is dusted with ground cinnamon, and the drink is traditionally garnished with lemon peel. Sometimes, steamed milk can be replaced with whipped cream, while other variations may include different types of liqueurs.
The history of the drink is related to Tenerife and the Bar Imperial located in Santa Cruz de Tenerife. Okay, here’s the story… allegedly, a man nicknamed Barraco used to order this coffee combination and eventually, patrons named the drink after him. In the north of Tenerife, the drink is better known as Zaperoco, while Barraquito Sin Licor is the alcohol-free variety suitable for serving at brunch. Although it can be enjoyed at any time, Barraquito is usually served after a meal.
Celebrate the dog days of summer with this Spanish Island beach drink.
Prep time: 10 minutes
Yield: 1 drink
3 teaspoons sweetened condensed milk
1 ounce liqueur (Licor 43, if you can find it, if not, use Tia Maria)
3 ounces espresso
1 ounce frothed warm milk
1 pinch cinnamon powder
1 piece lemon zest
ChefSecret: The legend says that 2,000 years ago in the Mediterranean city of Cartagena, Spain, a delicious elixir that the Romans called "Liquor Mirabilis" was made. Inspired by this elixir, the Zamora family has been making Licor 43 since 1946, a delicious liqueur with its characteristic golden tone.
Quip of the Day: “No one can understand the truth until he drinks of coffee’s frothy goodness.”
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