Cubano 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 Cubano is the one drink that is probably the least “classic.” Many cafés offer a drink similar to this recipe; however, it can vary greatly from place to place.

There are so many ways to make this drink—for example, with no salt, double sugar, honey, brown sugar, cayenne, etc.

The only consistency to this drink is that it is basically a latte made with half-and-half instead of milk and with something added on top. Get creative: Take the bones of this recipe and run with it as you please.



  • 2 ounces espresso
  • 1 teaspoon raw sugar
  • 10 ounces half-and-half
  • Pinch of sea salt


  • 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
  • Using a spoon to hold back the foam, pour the half-and-half into the espresso. Spoon the remaining foam on top
  • Sprinkle on a pinch of sea salt to finish

Recipe Tip

If you’re brave, switch out the raw sugar for cayenne pepper for a spicy twist!

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