This sweet, creamy Cuban cortadito coffee recipe is the perfect blend of pre-sweetened espresso and hot milk for the ultimate morning pick-me-up drink.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Ingredients
4ounceshot espresso
2tablespoonssugar
4ounceswhole milk
Instructions
Make 4 ounces or a half cup of dark espresso. You can do this if you have a machine or a manual espresso on the stovetop.
Heat or steam 4 ounces or a half cup of whole milk in a pot.
Add about 3 tablespoons and 2 tablespoons of sugar of the hot espresso to a glass with a spout.
Mix until a paste-like mixture is formed.
Pour in the remaining espresso and stir to combine.
Transfer the sweet espresso and evenly pour it between two serving glasses.
Top off each cup with the hot milk.
Notes
Make-Ahead: This is meant to be served immediately.How to Store: If you decide to store this, cover it and keep it in the refrigerator for 1 day.How to Reheat: Add the desired amount of cortadito to a small pot and heat over low to medium heat until hot.You can find Cuban espresso coffee on Amazon.In place of whole milk, you can use skim, 2%, 1%, half and half, or even heavy whipped cream.