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How to Make Cuban Coffee Cafecito
- In a small, heavy-bottomed saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely and the mixture begins to simmer.
- Remove from heat and let the sugar syrup cool slightly.
- In a small cup or mug, add 1 tablespoon of strong brewed espresso (or use a Moka pot for 1-2 shots).
- Add 1-2 teaspoons of the cooled sugar syrup to the espresso. (Adjust to your sweetness preference)
- Using a small whisk or a fork, vigorously beat the espresso and sugar syrup mixture until a thick, creamy foam (crema) forms on top. This should take about 1-2 minutes of consistent whisking.
- Pour into a demitasse cup and enjoy immediately! For an extra authentic touch, add a pinch of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
0g
Carbs
2g