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