Barraquito, learn how to make Canarian coffee at home. The barraquito or canarian coffee, sometimes known as zaperoco or saperoco, has been enjoyed in the Canary Islands for years. Its origins are said to date back to the 20th century, when it was first served in Tenerife. The popularity of the barraquito or Canarian coffee quickly spread throughout the Canary Islands and other areas, and over time it has become more than just a drink, it is now considered part of the Canarian culture. Many bars serve special versions by adding other ingredients such as chocolate or almonds, although the traditional recipe is served with cinnamon and lemon rind.
The elaboration of the barraquito or canarian coffee does not require special knowledge nor is it difficult, we just have to getting the layers of your ingredients to not mix at the time of preparation and the final layer is a thick milk cream. Next, we show you how to prepare the barraquito or Canarian coffee step by step, to achieve an original and very attractive presentation.
recipe information
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- Preparation time: 5 minutes
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- cooking time: 5 minutes
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- total time: 10 minutes
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- rations: 1
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- Category: drinks
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- type of cuisine: canary
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- Calories per serving (kcal):253
Barraquito or Canarian coffee ingredients per person
To make the coffee:
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- 1 concentrated espresso coffee
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- 40 ml of condensed milk
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- 10 ml of Liquor 43
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- Hot milk
To decorate:
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- Cinnamon powder
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- Grated lemon or lemon rind
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- Coffee grains
How to make a barraquito or canarian coffee
It is important to have all the ingredients of the recipe ready and at hand, in order to prepare the barraquito quickly. Prepare a concentrated espresso, as usual, and reserve it. On the other hand, we put 40 ml of condensed milk in a glass.
Next, we add 10 ml of Licor 43, letting it fall on the back of a spoon so that it falls more smoothly and does not mix with the condensed milk.
Now we are pouring the espresso coffee over the 43 liqueur. This is a delicate step, as we have to ensure that the coffee and liqueur do not mix. To do this, again we will do it through the back of an upturned spoon that will be touching the edge of the liquor. As we pour the coffee and the level of the liquid rises, we will raise the spoon.
Once we have added the coffee, we heat the milk. To form the milk foam, we have several options: use a milk frother, shake the hot milk in a jar or, if we have it, with an espresso machine. In the latter case, we place the spout where the steam comes out at the bottom of the milk jug and let it heat up. When the sound changes, we lower the jug so that the spout goes to the surface. Once we have achieved the foam, we add the hot milk over the coffee, using the same spoon system as before and we finish adding the foam almost to the brim. For this, we can help ourselves with a teaspoon.
To give the coffee the final touch, we sprinkle a little cinnamon and decorate it with lemon peel.
And we already have it ready to serve taking care that its layers do not mix.
Easy preparation summary
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- Add the condensed milk to the bottom of the glass
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- Pour Licor 43 through the back of a spoon
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- Add the coffee in the same way so that it does not mix with the liquor
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- Finally, we add the hot milk and complete with foam
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- Decorate with cinnamon, lemon and some coffee beans
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- We serve fresh coffee
