Cortado is classic in Spanish bars, especially in Andalusia and Madrid, where the hot milk cuts the strength of the espresso without masking it. Its name exactly reflects the function of balancing bitterness and acidity. It is a mid-morning ritual on terraces and taverns throughout Spain.
Mediterranean
Spanish Cortado
Traditional Spanish Cortado with espresso and hot milk in equal parts.
- Spain
- Starter
- Vegetarian
- Light
- Low fat
- easy
5 min
Tiempo de Preparación
1
Servings
Nutrición por ración
- Calories 35 kcal
- Protein 2 g
- Fiber 0 g
- Carbohydrates 3 g
- Fat 1 g
- Sodium 35 mg
Story behind the dish
Preparation
Cortado espanol is a preparation from Spain with easy difficulty. Reserve about 8 minutes in total (5 for mise en place and preparation, 3 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 30 ml of freshly made espresso.
- Have ready: 30 ml of hot milk without foam.
- Have ready: 1 pinch of sugar optional.
- Have ready: 1 pinch of salt.
- Have ready: Cinnamon powder optional.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare short intense espresso in a small 60-80 ml cup.
Prepare intense short espresso in a small 60-80 ml cup.
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Heat milk in a saucepan or steamer up to 65 C without foaming
Heat milk in a saucepan or steamer up to 65 C without foaming.
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Pour hot milk over espresso in equal proportion to cut…
Pour hot milk over espresso in equal proportion to cut acidity.
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Stir gently once to integrate without losing espresso cream.
Stir gently once to integrate without losing espresso cream.
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Serve immediately in a traditional glass glass if desired…
Serve immediately in a traditional glass glass if you want a bar aesthetic.
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Sweeten slightly only if the coffee is very intense.
Sweeten slightly only if the coffee is very intense.
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Serve with a cupcake or sea biscuit according to Andalusian custom.
Serve with a cupcake or sea biscuit according to Andalusian custom.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with oat milk.
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