If you’ve ever wanted to make Cuban coffee with evaporated milk, you’re in for a smooth and comforting variation of a classic brew. This version keeps the bold flavor of café Cubano but adds a light creaminess that softens its intensity.
While not part of the traditional recipe, evaporated milk brings a velvety texture and a subtle sweetness that pairs beautifully with strong Cuban espresso. It’s ideal for coffee drinkers who enjoy the strength of Cuban coffee but prefer a milder, creamier finish.
In this guide, you’ll learn how evaporated milk changes the flavor, how it compares to traditional Cuban milk-based drinks, and how to make it perfectly at home.
Is Cuban Coffee Traditionally Made with Evaporated Milk?
No, traditional Cuban coffee is not made with evaporated milk. Authentic café Cubano is brewed in a Moka pot and sweetened with sugar that’s whipped into a light caramel-colored foam called espuma. This process gives the coffee its signature sweetness and creamy texture without using any milk.
However, many Cuban households and coffee lovers have adapted the recipe by adding evaporated milk for a smoother, more balanced flavor. It’s not traditional, but it fits naturally within Cuban coffee culture, where sharing strong, sweet coffee is part of everyday life.
Evaporated milk softens the sharpness of espresso and adds gentle creaminess without overpowering the deep roasted flavor of the coffee.
Traditional Milk-Based Cuban Coffee Drinks
Cuban coffee has a few traditional milk-based versions, even if evaporated milk isn’t part of the original recipes. The two most common are Cortadito and Café con Leche.
Cortadito
A cortadito combines equal parts Cuban espresso and steamed milk. It keeps the sugar foam (espuma) for sweetness and adds a touch of milk for a balanced, creamy taste. It’s typically served in small cups and enjoyed as an afternoon pick-me-up.
Café con Leche
Café con leche, which translates to “coffee with milk,” is a breakfast favorite in Cuban homes. It’s made by mixing one part strong Cuban coffee with one or two parts hot milk. The result is a mild, comforting cup often paired with buttered toast or pastries.
Evaporated milk can be used in place of fresh milk for either of these drinks, creating a richer and slightly nuttier version with a thicker texture.
How to Make Cuban Coffee with Evaporated Milk
You only need a moka pot, good coffee, and evaporated milk for the creamy finish.
Ingredients
- 2 ounces of strong Cuban coffee (brewed in a moka pot)
- 1 to 2 ounces of evaporated milk
- 1 to 2 teaspoons of sugar (adjust to taste)
- Optional: a pinch of cinnamon or nutmeg for aroma
Instructions
- Brew the coffee: Brew Cuban coffee in a moka pot using finely ground dark roast coffee. Medium heat gives the best flavor.
- Prepare the sugar foam: When the first few drops of coffee appear, collect them in a small cup. Mix them with sugar and stir quickly until the mixture becomes creamy and light brown.
- Heat the evaporated milk: Warm the evaporated milk in a small saucepan or the microwave. It should be hot but not boiling. If you want extra texture, froth it lightly.
- Combine and mix: Pour the brewed coffee into the sugar foam, stir gently, then add the hot evaporated milk. Mix until smooth.
- Serve and enjoy: Serve immediately in a small cup. The coffee should taste bold yet creamy, with balanced sweetness and a smooth finish.
Flavor Comparison: Evaporated Milk vs. Other Versions
| Type of Cuban Coffee | Contains Milk | Sweetness | Texture | Flavor Profile |
| Café Cubano | No | Sweet | Light and foamy | Strong and intense |
| Cortadito | Yes (equal parts milk) | Sweet | Smooth and creamy | Balanced and rich |
| Café con Leche | Yes (1-2 parts milk) | Mildly sweet | Creamy and light | Gentle and comforting |
| Cuban Coffee with Evaporated Milk | Yes | Mildly sweet | Creamy and velvety | Smooth and full-bodied |
| Cuban Coffee with Condensed Milk | Yes | Very sweet | Thick, rich | Dessert-like, heavy |
FAQ
How is coffee with evaporated milk different from café con leche?
Café con leche uses fresh hot milk and has a lighter, more airy texture. Using evaporated milk creates a thicker, creamier version with a deeper flavor and slightly toasted notes.
Is evaporated milk a traditional ingredient in Cuban coffee?
No. Traditional Cuban coffee is made without milk and gets its creaminess from whipped sugar foam. Using evaporated milk is a modern variation that adds a new texture while keeping the spirit of café Cubano.
Can I froth evaporated milk?
You can. Evaporated milk froths easily when heated, though the foam will be denser than regular milk. Use a small whisk, milk frother, or French press to create a light layer of foam for serving.
Can I make Cuban coffee with espresso?
Yes, you can make a Cuban-style coffee using espresso from a machine. The result may be slightly different from the authentic taste made with a stovetop moka pot. For a detailed breakdown of the differences, check out our Cuban Coffee vs Espresso comparison.
Key Takeaways
This is a smooth, modern twist that softens the strength of café Cubano without losing its bold character.
- Traditional Cuban coffee is brewed in a moka pot and sweetened with whipped sugar foam, not milk.
- Evaporated milk adds gentle creaminess and a velvety body while keeping the flavor rich and balanced.
- It’s not a traditional recipe, but it fits naturally within Cuban coffee culture as a modern variation.
- You can prepare it the same way as classic café Cubano and simply add warmed evaporated milk at the end.
- Use dark roast coffee for the best flavor contrast against the smooth milk.