The Barraquito Coffee in Tenerife is one of the most iconic drinks of Tenerife and the other Canary Islands.
The barraquito is characterised by its unique flavours and layered composition, making it a visual masterpiece as well. This coffee, made with condensed milk, espresso, frothed milk, lemon zest, cinnamon, and sometimes Licor 43, has a history deeply connected to the local culture and gastronomy of daily life in the Canary Islands.
Origins
According to local tradition, the barraquito originated in the 1950s in a bar in Santa Cruz de Tenerife. The story goes that a regular customer, nicknamed “Barraquito,” would have breakfast every day in a bar near the famous “Marquesina” at the port of Santa Cruz. This iconic canopy served as a meeting point for artists and prominent figures in local society at the time.
Each day, Barraquito ordered a special coffee: a long macchiato with condensed milk, served in a typical “Licor 43” glass, garnished with lemon zest and a pinch of cinnamon. Because he was a regular, the bartenders began preparing the drink as soon as they saw him enter. Over time, this unique combination of ingredients became known among the bar’s patrons as “barraquito.”
The Contribution of Manolo Grijalbo
Another version of the story attributes the creation of the barraquito to Manolo Grijalbo, a waiter at the same bar opposite the Marquesina. Grijalbo is said to have invented the drink to satisfy Barraquito’s preferences, creating a unique recipe that became popular with other customers. His creativity in serving an enhanced version of the classic macchiato contributed to the barraquito’s fame, making it a local symbol and an indispensable ritual for many.
Ingredients
The barraquito is defined by its ingredients and the precise order of its layers:
Condensed milk: Poured first at the bottom of the glass, it gives the drink a rich, creamy sweetness.
Liqueur (optional): Usually Licor 43 or Tía María, adding an alcoholic touch and unique aroma.
Espresso: The heart of the barraquito, its strong flavour balances the sweetness of the condensed milk.
Frothed milk: The final layer of frothed milk adds a light texture to the drink.
Lemon zest and cinnamon: Decorative elements that add an aromatic finish and enhance the flavour profile.
Coffee bean (optional): In the past, a coffee bean was placed on top, inviting the drinker to bite into it for a burst of pure coffee flavour.
To create the perfect barraquito, each ingredient must be carefully added to maintain distinct layers while delivering a balanced taste in the final sip.
An Icon of Tenerife
Despite its popularity in the Canary Islands, the barraquito has not spread to the rest of Spain. It remains a speciality deeply tied to local tradition, beloved by both islanders and tourists, who often try to recreate it at home.
As such, the barraquito is not only a delightful experience but also a symbol of Tenerife, encapsulating authenticity and local identity in its layers.
How to Make the Perfect Barraquito
Making a barraquito requires attention to detail to achieve the proper layering. Typically, you start with condensed milk at the bottom, followed by the liqueur, then the espresso, and finally the frothed milk. Lemon zest and cinnamon are added at the end for decoration and aroma. The result is a transparent glass with distinct layers, inviting the drinker to stir the ingredients before enjoying.
Preparation
- Condensed milk: Begin with a spoonful of condensed milk at the bottom of a transparent glass. Its density ensures it remains the first layer.
- Add the liqueur (optional): For a more aromatic barraquito, gently pour the liqueur over the condensed milk.
- Pour the espresso: Slowly add the warm espresso, using the back of a spoon to keep the layers separate.
- Add the frothed milk: Froth whole milk and add it as the top layer. The foam gives the barraquito a light and creamy texture.
- Finish with lemon zest and cinnamon: Add a strip of lemon zest and a pinch of cinnamon for a fresh and spicy touch.
Popularity of the Barraquito
Over the years, the barraquito has become an iconic drink of the Canary Islands, especially in Tenerife. Today, it can be found in almost every bar and restaurant on the island. It is a popular choice to end a meal or as a moment of indulgence. Tourists who try barraquito coffee in Tenerife often attempt to recreate it at home, bringing a piece of Canarian culture with them.
Barbara Poedts © Photography
Barraquito Coffee in Tenerife ©
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