How to Make a Barraquito, the Canary Islands’ Layered Coffee
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Order a coffee in Santa Cruz de Tenerife and you may be handed a small glass striped like a sunset: a pale band of condensed milk at the bottom, a dark ribbon of espresso, then milk and foam, topped with cinnamon and a curl of lemon peel. That is a barraquito, the signature coffee of Tenerife. If you want to know how to make a barraquito at home, the secret is order and patience: pour each layer slowly, heaviest first, so the stripes stay separate until you stir.
This is an adults-only recipe because the classic version contains Licor 43, a sweet Spanish liqueur. An alcohol-free version follows the main recipe.
In this article
- What is a barraquito?
- How to make a barraquito
- Why the layers stay separate
- Alcohol-free barraquito
- Barraquito vs other Canary coffees
- FAQ
What is a barraquito?
A barraquito is a layered coffee from Tenerife in the Canary Islands. It is built in a small glass, bottom to top, from five parts: sweetened condensed milk, a little Licor 43, hot espresso, hot milk and milk foam. Cinnamon and lemon zest go on top.
Where the name comes from
Nobody agrees on exactly who invented it, which is part of its charm. The most quoted story, cited from Marcial Morera’s dictionary of the Canarian language by Tenerife’s official tourism site, links it to a regular in Santa Cruz de Tenerife nicknamed “Barraco,” who kept ordering his coffee this way. Other local accounts credit a waiter at a bar called Los Paragüitas, or a barman who served artists near the Santa Cruz casino. Most versions place its birth in the capital in the first half of the 20th century.
A very similar drink, the café asiático, exists in Cartagena on mainland Spain. Locals in each place insist theirs is its own creation, and there is no firm evidence of which came first.
How to make a barraquito
Makes 1 drink in a 6 to 8 oz (180 to 240 ml) heatproof glass. Clear glass is essential: the stripes are the point.
Ingredients
| Layer (bottom to top) | US | Metric |
|---|---|---|
| 1. Sweetened condensed milk | 2 tbsp | 30 ml |
| 2. Licor 43 | 1 tbsp | 15 ml |
| 3. Hot espresso | 1 single shot (1 oz) | 30 ml |
| 4. Hot milk | 1/4 cup | 60 ml |
| 5. Milk foam | 2 to 3 tbsp | 30 to 45 ml |
| Garnish | Pinch of ground cinnamon, 1 strip of lemon zest |
Steps
- Warm the glass with hot water, then dry it. A warm glass keeps the drink hot and reduces the risk of cracking.
- Add the condensed milk. Spoon it straight into the bottom, keeping the sides clean.
- Add the Licor 43. Pour it very slowly over the back of a teaspoon held just above the condensed milk.
- Pull the espresso and pour it the same way, slowly over the spoon. Rushing here is the most common reason layers mix.
- Heat and froth the milk. Warm it to about 140 to 150°F (60 to 65°C) and froth until you have a small cap of foam. Our guide on how to froth milk covers every method.
- Pour the hot milk gently over the spoon, holding back the foam.
- Spoon the foam on top.
- Garnish with a dusting of cinnamon and the strip of lemon zest. Use an unwaxed lemon.
How to drink it: admire it, then stir. In Tenerife the layers are mixed before drinking, often with the lemon peel pushed into the glass, so the lemon, liqueur, coffee and condensed milk blend into one sweet, aromatic cup.
Please enjoy alcoholic coffee drinks responsibly, and only if you are of legal drinking age.
Why the layers stay separate
Layered drinks work because liquids with more dissolved sugar are denser and sink. Condensed milk is thick and very sweet, so it stays at the bottom. The liqueur is sweet but thinner and sits above it. Espresso and hot milk are lighter still, and foam, mostly air, floats on top.
| Problem | Cause | Fix |
|---|---|---|
| Espresso sinks into the condensed milk | Poured too fast or from too high | Pour over the back of a spoon held right at the surface |
| Milk and coffee blur together | Milk poured too quickly or too hot and bubbly | Let the milk rest a few seconds and pour slowly |
| No foam cap | Milk not frothed enough | Froth a little extra milk just for the top |
| Too sweet | Large condensed milk layer | Use 1 tbsp (15 ml) condensed milk instead of 2 |
| Lemon tastes bitter | White pith included with the zest | Peel only the yellow skin |
Alcohol-free barraquito
For a version without alcohol, replace the Licor 43 with 2 teaspoons (10 ml) of vanilla syrup and add a thin strip of orange zest next to the lemon. Licor 43 is known for its vanilla and citrus character, so this gets close. Keep the rest of the recipe the same. The syrup layer is slightly lighter than the liqueur, so pour it very gently.
Lighter and dairy-free options
- Less sugar: halve the condensed milk. The layers still form, just thinner.
- Dairy-free: use sweetened condensed coconut milk or oat-based condensed milk for the bottom layer and oat milk for the milk and foam. Coconut versions are a little less dense, so pour slowly.
- Decaf: a decaf espresso works perfectly for an evening barraquito.
Barraquito vs other Canary coffees
Canary Islands cafés have their own coffee vocabulary. A few drinks you may meet:
| Drink | What is in it | Taste |
|---|---|---|
| Barraquito | Condensed milk, Licor 43, espresso, milk, foam, cinnamon, lemon | Sweet, aromatic, layered |
| Leche y leche | Condensed milk topped with milky coffee | Sweet and creamy, no liqueur |
| Zaperoco or barraquito especial | A barraquito, sometimes with extra liqueur; the name varies by area | Stronger, sweeter |
| Cortado | Espresso cut with a little milk | Coffee-forward |
In Tenerife the leche y leche is also known as a café bombón. For more about Spain’s coffee habits, read our guide to Spanish coffee culture, or try our cortado guide for the simplest Canary order.
Best coffee for a barraquito
With all that sweetness, you need a bold espresso that cuts through. Our Italian Roast, a slow-roasted Arabica and Robusta blend with a thick crema, holds its own against condensed milk. The 6 Bean Blend brings dark chocolate and body, and Decaf Espresso is water-process decaf roasted dark for a late-night version. Choose the Espresso grind if you are using a machine or moka pot.
Barraquito FAQ
Does a barraquito have alcohol?
The classic version contains a small measure of Licor 43. When ordering out, ask whether it can be made without the liqueur, or make the alcohol-free version above at home.
Should you stir a barraquito?
Yes. The layers are for looks. Locals stir before drinking so the flavors blend.
Can I make a barraquito without an espresso machine?
Yes. Use 1 oz (30 ml) of strong moka pot coffee or very concentrated AeroPress coffee.
What can I use instead of Licor 43?
Another vanilla-forward liqueur works, or vanilla syrup with a strip of orange zest for an alcohol-free version.
Sources
- The Barraquito, Tenerife Tourism (Web Tenerife).
- The Barraquito: A Historic Canary Islands Coffee, Gran Canaria Info, 2022.
Facts checked in October 2026.
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