Cortado Coffee Recipe

By Stuart Smith | Last Updated May 10, 2020


Preparation Time & Servings

Requires simple ingredients.

Nutritional Guidelines (per serving)

*Nutrition information should be considered an estimate.

TOOLS NEEDED: Espresso machine, milk frother or a whisk and a glass.

The cortado is common in many Latin American countries, and although it can be found in North American cafés, it is less commonly ordered. The word cortado means “cut” in Spanish.

The drink was given this name because it consists of a shot of espresso “cut” with equal parts warm milk. What sets this drink apart from other drinks made with espresso and milk is that the milk is typically not texturized.

Italians tend to texturize their milk, resulting in more foam on top, whereas Spanish coffee drinks are made with steamed milk that is not texturized, so you won’t see as many bubbles in your frothed milk.



  • 2 ounces espresso
  • 2 ounces milk (whole milk works best)


  • Pour the espresso into a mug
  • Place the milk in a wide glass or glass jar and microwave on high power for 30 seconds until it is very hot but not boiling. Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully
  • Using a milk frother, froth the milk until you don’t see any bubbles and you have a very thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed
  • Pour the milk into the espresso.

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