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Beverage

Café Cubano with Cinnamon

A small glass cup of café cubano with a creamy cinnamon-scented foam, served on a saucer with a spoon.
Prep
5 mins
Cook
5 mins
Servings
1
CubanEasyBreakfastSnackDessertVegetarianGluten FreeDairy Free

About this dish

This café cubano gets a warm, cozy twist with a whisper of cinnamon in the sugar foam. It's the bold, sweet coffee you love, with a touch of island warmth that makes every sip feel like a slow afternoon in Havana.

Ingredients

UK and US measurements are both included for every recipe.

Dark roast espresso beans

other

18 g

Imperial measurement: 1 oz

Water

liquid

60 ml

Imperial measurement: 2 oz

Demerara sugar

other

15 g

Imperial measurement: 1 tbsp

Ground cinnamon

spice

1 g

Imperial measurement: 1/4 tsp

Cinnamon stick

other

1 stick

Method

1

Brew the espresso

PT5M

Brew 60 ml (2 oz) of strong espresso using an espresso maker or moka pot.

2

Mix sugar and cinnamon

PT1M

In a small bowl, combine the demerara sugar and ground cinnamon.

3

Whip the sugar mixture

PT1M

As soon as the espresso is ready, pour 1 tablespoon of the hot espresso into the sugar mixture. Whisk vigorously for about 1 minute until it becomes a thick, pale foam.

4

Combine with remaining espresso

PT1M

Pour the remaining espresso into the sugar foam and whisk briefly to combine.

5

Serve and garnish

PT1M

Pour into a small demitasse cup. If desired, garnish with a cinnamon stick and a light dusting of extra cinnamon.

Equipment

  • Espresso maker or moka pot
  • Small bowl
  • Whisk
  • Demitasse cup

Nutrition facts

360 kcal
Calories
0 g
Protein
15 g
Carbohydrates
0 g
Fat
0 g
Fiber
0 mg
Sodium

Tips

  • Use a dark roast for that authentic Cuban intensity, lighter roasts won't cut through the sugar.
  • You can substitute white sugar for demerara, but the molasses notes in demerara play beautifully with cinnamon.
  • For a cafe con leche twist, add warm steamed milk after combining the espresso and foam.
  • If you don't have an espresso maker, brew very strong coffee (about twice the strength of regular) and proceed.

Serving suggestions

  • Serve alongside a glass of cold water to cleanse the palate, as is traditional in Cuba.
  • Pair with buttery Cuban pastries or a slice of flan for an afternoon treat.

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Elena Cardenas

Recipe by

Elena Cardenas

Specialises in Cuban cuisine

Elena makes black beans with sofrito and a bay leaf. She is a bean queen.

Describe yourself in three words: Beany, sofrito-y, bay leaf.