Loved by locals and visitors alike, the barraquito is more than just a hot beverage—it’s a cultural emblem of the Canary Islands, and particularly of Tenerife. But how did this uniquely layered coffee come to be?
A Coffee with a Story
The barraquito is a distinctive combination of flavours and textures, made from condensed milk, espresso, Licor 43, steamed milk, lemon zest, and a sprinkle of cinnamon. Its origin traces back to the Bar Imperial in Santa Cruz de Tenerife, sometime in the mid-20th century.
According to the most widely accepted account, the drink owes its name to a regular patron affectionately known as Barraquito. He frequently requested his coffee “with a touch of liqueur,” gradually shaping what would become the recipe for this now-celebrated drink. What began as a personal twist soon gained popularity among other customers.
Why Is It So Popular?
What sets the barraquito apart is its distinct layered presentation, where each component is carefully poured to preserve its colour and density. This not only creates a visual spectacle—making it one of the most photographed coffees in the Canaries—but also enhances the drinking experience, allowing you to savour every flavour individually or blend them to taste.
Its flavour is equally unique: a harmonious mix of sweet, citrusy, and lightly spiced notes, blending the warmth of coffee with the complexity of the liqueur and the richness of condensed milk.
Beyond Tenerife: A Growing International Reputation
Though the barraquito was born in Tenerife, its fame has spread beyond the archipelago, thanks in part to tourism. You can now find versions of it in cafés and bars outside the Canary Islands, although purists insist that nothing compares to enjoying one in situ, made with local coffee and according to tradition.
Making Your Own Barraquito
Recreating a barraquito at home is entirely possible, and the secret lies in the layering. You’ll need:
- Sweetened condensed milk
- A shot of strong espresso
- A measure of Licor 43
- Steamed or frothed milk
- A strip of lemon zest
- Ground cinnamon to finish
To assemble it, start by pouring the condensed milk into the bottom of a clear glass, followed by the Licor 43. Then gently add the espresso, followed by the frothed milk. Top it off with lemon zest and a light dusting of cinnamon.
