Cortadito

Cuba / Miami

A cafecito cut ('cortado' means 'cut' in Spanish) with a splash of steamed evaporated milk. Not regular milk, evaporated. The evaporated milk adds a caramelized richness and extra thickness that holds up against the espuma. It's the default morning order in Little Havana and any Cuban-American bakery. If a cafecito is the shot, the cortadito is the one that gets you through to lunch.

How to make it

1. 1

   Prepare a cafecito: whip sugar with first drops of espresso to make espuma, then brew the rest.

2. 2

   Heat evaporated milk (not regular milk) until steaming — a small saucepan or steam wand works.

3. 3

   Pour the cafecito into a small cup.

4. 4

   Add 2–3 tablespoons of the hot evaporated milk — just enough to lighten it, not drown it.

5. 5

   The espuma should still be visible on top. Serve immediately.