Description
This is a boozy coffee drink native to the Canary islands.
Ingredients
- 10 milliliters Sweetened, Condensed Milk
- 1 whole Shot Of Espresso (a Shot Is Roughly 25ml), Hot
- 20 milliliters Liqueur (43/Grand Marnier/Tía María, Etc)
- 1 slice Lemon Peel
- 30 milliliters Warm Milk, Frothed
- 1 dash Cinnamon
Preparation
Pour the sweetened condensed milk into a small, heat-proof glass and add the hot espresso, liqueur and the lemon peel. Do not stir (to achieve the characteristic layered effect). Top with the milk froth, sprinkle on some cinnamon, and enjoy.
Note:
There are many ways to froth milk. Here are some tips in case you’re unfamiliar with the process and there’s no actual milk steamer attached to your espresso machine.
-Warm your milk (it should be warm, not hot) and use a milk frother of any kind to froth the milk. (I prefer immersion milk frothers because they’re easy to clean and also inexpensive.)
– If you don’t own a milk frother, fill the cold milk into a jar that will hold at least twice the amount of milk you want to froth, and tightly cover with a lid. Shake, shake, shake until the milk has frothed and almost doubled in volume. Remove lid and heat in the microwave (on high) for roughly 20 seconds. Keep a close eye on the milk though, and stop the microwave before the foam starts to rise over the brim of the jar.
