Barraquito

Also zaperoco

The layered coffee of Tenerife: condensed milk, Licor 43, espresso and frothed milk topped with lemon peel and cinnamon. Dessert in a glass.

With spiritsServed hotFrom Spain

Volume
132ml4.5 US fl oz
Espresso
1shot
Caffeine
64mgderived, USDA FDC
Coffee to milk
1:2.7

The build

Watch it made, step by step
Highball, 150 ml. Layers in pouring order from the bottom, drawn by volume.
  1. Condensed milk30 ml23%
  2. Spirit20 ml15%
  3. Espresso30 ml23%
  4. Milk50 ml38%
  5. Lemon peel and cinnamon2 ml2%
Volume
132ml
Caffeine
64mg
Espresso
1shot

Scales every component together, so the ratio holds; caffeine scales with the coffee.

Five careful layers in a tall glass: condensed milk, liqueur, coffee, frothed milk, then lemon and cinnamon.

Caffeine

Derived
64mg

in a 132 ml barraquito

USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171891 (Beverages, coffee, brewed, espresso, restaurant-prepared) 212.0 mg/100 g x 30 ml.

USDA FoodData Central record 171891 · read 2026-10-26

A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.

Variants by country

2
NameCountryHow it differs
leche y lecheSpainCanarian cortado with condensed milk, no liqueur.
barraquito sin alcoholSpainWithout the Licor 43.

History

Popular account

Wikidata places it in Spain and classes it as a coffee liqueur drink; its Santa Cruz de Tenerife bar origin story is a popular account.

Tenerife, Canary Islands.

Popular account

Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.

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