Cortados are the Cuban version of a macchiato. Potent and sweetened coffee cut (cortado) with milk. Traditionally evaporated milk was used, which makes full fat coconut milk the perfect replacement! This rich, sweet coffee is the perfect ending to any meal, and a must for that afternoon pick me up.
Makes 4 servings
Espresso grind, dark roast coffee
3 teaspoons xylitol
½ cup full fat coconut milk
Prepare your stovetop espresso using a Moka pot or caffettiera. Fill the bottom chamber with water up to the bolt or nob.
Fill the basket with ground coffee, full but not too packed. Place that over the chamber then screw on the top. Place the Moka pot on a burner over medium-high heat.
This will take a few minutes, but keep your ears listening for the sound of rising water, when the pressure beings to build.
In a small saucepot heat the coconut milk over medium heat.
In a measuring cup put the sweetener and have it at the ready, next to the stove with a teaspoon.
When the first drops of coffee come through the spout of the Moka pot, measure out 4 teaspoons into the measuring cup with the sweetener. Place the Moka pot back on the stove to finish brewing.
Vigorously mix the sweetener and coffee mix to a sugary paste or syrup.
Beat the syrup as you pour the coffee into the measuring cup until fully combined.
Pour ¼ cup of espresso into small cups. Then cut it with milk. I like equal parts of milk and coffee. Mix, serve, enjoy!
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