How to make a Cuban Cortadito
Coffee Lovers Rejoice!
Today I’m sharing the recipe to my drug ::ahem ahem:: I mean, the Cuban Coffee drink I’ve been having since I had a Baby bottle! The Cuban version of an Espresso Macchiato. Trust me when I tell you that you’re going to be hooked & Yes, It’s going to give you enough energy for you to endure your week.
How to make a Cuban Cortadito
Ingredients
- Ground Espresso Coffee Cafe La Llave
- Refined Sugar Domino
- Water To your liking
- Evaporated milk To your liking
Instructions
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Put water in the Electric Espresso Machine (The more water you put the weaker & lighter the Espresso will be).
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Place your ground Espresso Coffee into the Coffee filter holder. I like to fill it up and pack it down a little.
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Let the Espresso Brew.
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Once it finishes brewing, pour the desired amount of Cuban Espresso into a cup of whichever size you desire.
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Pour as much or as little Evaporated milk as you’d like.
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Stir some sugar in there all while singing “Azucita Pal’ Cafe” By -El Gran Combo
Recipe Notes
Utensils & Equipment needed:
1. Electric Espresso Machine
2. Cup for coffee to drip into
3. Spoon
VOILA ! Buen Provecho My Friends!
XO- Guavette
5 Comments
Wendy
I loved it!!! jejejeje que comica, and I can’t wait to do one at home.
Thank you.
guavette
I’m so glad that you liked the post, my dear! If you make it, please let me know how you liked it 🙂
Jason
This recipe reminded me of my abuelas Cortadito! Thank you! Looking forward to making more of your recipes!
Jeffery
Actually this is not how to make a cortadito. Once the espresso starts brewing, you stop the brewing and pour a little into a a cup with white sugar already in it. Mix creating a paste. Espresso Carafe then goes back to finish brewing. Them espresso is added to the coffee/sugar paste mixture. Then cream is added and lightly stirred.
guavette
Hola Jeffery,
Actually, It is okay to disagree. I was born and raised in a Cuban household and my grandmother would always skip the “espumita” (sugar paste step) usually done for the Cuban Espresso. This is a step that is done when foam/froth is wanted. It is not a requirement. I don’t believe it is necessary in a cortadito. Either way, thank you for your input.
Best Regards & with Lots of Sazon,
Guavette