This barraquito recipe combines sweetened condensed milk, golden Licor 43, strong espresso, warm milk, cinnamon and lemon in one beautifully layered glass. It is sweet, aromatic and unmistakably Tenerife.
The drink I brought home from Tenerife
I drank my first barraquito at a wonderful chiringuito in Tenerife. It arrived in a small glass with every layer still perfectly visible: white condensed milk at the bottom, golden liqueur, dark espresso and a cap of warm milk and foam dusted with cinnamon.
It looked almost too pretty to stir. Almost.
The first sip was unlike any coffee I had ordered before. It was creamy and sweet, but there was also the bitterness of espresso, the warmth of vanilla and spice, and that unexpected little lift of lemon.
The first thing I did when I came home was buy a bottle of Licor 43.
I have always enjoyed recreating the food and drinks I discover on holiday or while travelling. Making them at home does not replace the restaurant, the weather or the view, of course, but it brings the memory back for a moment. Sometimes one familiar aroma is enough to return you to a table beside the sea.
A barraquito is particularly good at doing that. It takes only a few minutes to make, but those golden and creamy layers turn an ordinary coffee into a small after-dinner occasion.
What is a barraquito?
A barraquito is a layered coffee drink associated especially with Tenerife in the Canary Islands. It is traditionally served in a small, clear glass so that each of its different layers remains visible.
The classic version contains sweetened condensed milk, Licor 43, espresso, warm milk and milk foam. A strip of lemon peel and a dusting of ground cinnamon finish the drink.
It may look a little like a miniature latte, but it tastes quite different. The condensed milk makes it rich and sweet, while the liqueur contributes vanilla, citrus and spice. Espresso keeps the sweetness in check, and the lemon peel gives the drink its recognisable fresh aroma.
The layers are part of the presentation rather than a suggestion that you should drink them separately. Once you have admired your work, push the lemon peel into the glass and stir everything together.
The five layers of a barraquito
The order matters because the ingredients have different densities.
Sweetened condensed milk forms the first and heaviest layer. Licor 43 is poured over it, followed by the espresso. Warm milk creates the fourth layer and the light milk foam sits on top as the fifth.
Cinnamon and lemon are not merely decorative. Their aromas are released as you stir the drink, balancing the sweetness and giving a barraquito its characteristic flavour.
A narrow glass makes the bands of colour easier to see. Pouring each liquid slowly over the back of a teaspoon helps prevent it from breaking through the layer below.
What is Licor 43?
Licor 43 is a golden Spanish liqueur produced in Cartagena. The Zamora family began making and bottling it there in 1946, using a closely guarded family recipe.
The name refers to the 43 ingredients used to create the liqueur, not to its strength. Licor 43 Original contains 31% alcohol by volume.
The complete recipe remains secret, but it includes Mediterranean citrus fruits and selected botanicals. Its flavour moves between citrus, vanilla, ripe fruit, orange and lemon blossom, with a subtle botanical spiciness.
Those flavours explain why Licor 43 works so well with coffee. Vanilla and ripe fruit soften the bitterness of the espresso, while the citrus notes are echoed by the fresh lemon peel. Milk rounds everything out and turns the drink into something halfway between coffee, cocktail and dessert.
There is no exact substitute that produces the same flavour. A different vanilla liqueur may make a pleasant coffee drink, but for a recognisable barraquito, Licor 43 is worth buying.
The bottle will not be wasted: it can also be served over ice, added to other coffee drinks or used to flavour desserts.
Barraquito, barraquito especial or zaperoco?
The name can change depending on where you order it in Tenerife.
In many places, asking for a barraquito will bring the complete layered drink with Licor 43. Around Santa Cruz and La Laguna, however, the word may be used for a simpler coffee with ordinary and condensed milk. The version with liqueur may be listed as a barraquito especial or zaperoco.
This is one of those useful pieces of information that prevents you from wondering where the golden layer has gone when your coffee arrives.
How to create clean layers
Begin with a dry, heatproof glass. Any water left inside can thin the condensed milk and make the first layers less distinct.
Add the condensed milk first. Hold a teaspoon just above its surface, with the curved back facing upwards, and pour the Licor 43 slowly over the spoon. Repeat the same method with the espresso.
Froth the milk separately. Pour in the warm liquid milk first and then spoon the thicker foam on top. Finish with a thin strip of lemon peel, taking care to remove the bitter white pith, and a small pinch of cinnamon.
Do not worry if the edges of the layers blur slightly. A barraquito made at home should still look like a drink rather than a laboratory experiment. The flavour matters more than perfectly straight lines.
How to drink a barraquito
Take a moment to enjoy the layers before stirring them together. Push the lemon peel down into the drink with the spoon, stir from the bottom so the condensed milk is fully incorporated and drink it while it is still warm.
A barraquito is usually served after lunch or dinner, almost as a small dessert. It is especially lovely after Canarian-style roasted fish with papas arrugadas and mojo, although no sea view is strictly required.
Barraquito: Tenerife Layered Coffee with Licor 43
Ingredients
- 1 tablespoon 20 g sweetened condensed milk
- 20 ml ¾ fl oz Licor 43 Original
- 30 ml 1 fl oz freshly brewed espresso
- 60 ml ¼ cup whole milk
- 1 thin strip lemon peel with the white pith removed
- 1 small pinch ground cinnamon
Method
- If desired, warm the heatproof glass with hot water. Empty it and dry the inside thoroughly.
- Spoon the sweetened condensed milk into the bottom of the glass, keeping the sides as clean as possible.
- Hold a teaspoon just above the condensed milk with its curved back facing upwards. Slowly pour the Licor 43 over the spoon to form the second layer.
- Brew the espresso. Using the back of the clean teaspoon again, pour the espresso slowly over the Licor 43.
- Heat and froth the milk until warm and creamy but not boiling. Slowly pour the liquid milk over the coffee, then spoon the thicker foam on top.
- Add the strip of lemon peel and finish with a small pinch of ground cinnamon.
- Serve immediately with the teaspoon. Push the lemon peel into the glass and stir all the layers together before drinking.
