This recipe is from the book 'The Cuban Table' by Ana Sofía Peláez!


When you first walk into Tinta y Café, it’s hard not to focus on how different it is from the typical ventanita. This is a family business run by Malu Statz and her cousin Carlos Santamarina. Here the sandwiches are well-pressed but made with freshly baked French baguettes, the empanadas are Argentinian, and Colombian sancocho is as likely a daily special as Cuban tamal en cazuela. Through drawing in people from both its historic little Havana neighborhood and upscale Brickell nearby, what hasn’t changed is the sound—the steady murmur of customers crowding the sidewalk that streams in through the open window and wraps itself around the lunch counter where regulars place their orders and make themselves heard over the ever-playing music and steady din from the kitchen. Their el pecado, layered with condensed milk, espresso, steamed evaporated milk, and topped with the perfect milky foam, turns coffee into dessert—a forgivable sin.

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Makes 1

2 tablespoons sweetened condensed milk

4 oz prepared Café Cubano or freshly brewed espresso

¼ cup evaporated milk

¼ cup whole milk

  1. Fill the bottom of an 8-oz glass with condensed milk.
  2. Slowly pour the espresso over the condensed milk to create a second layer.
  3. Bring the evaporated milk to a simmer in a small saucepan, then pour onto the espresso layer.
  4. Simmer the whole milk then whisk until frothy.
  5. Top off the glass with the beaten whole milk.

TIP:

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Cuban Layered Coffee is condensed milk, espresso, and hot milk!
Photography by Ellen Silverman

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