Cuban-Italian fusion recipe

Cappuccino with Caramel Cream and Cinnamon: Cuban-Italian Fusion

Name: Cappuccino with Caramel Cream and Cinnamon: Cuban-Italian Fusion
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 35 g white cane sugar; 15 ml water; 30 ml hot whipping cream; ¼ teaspoon ground cinnamon; 70 ml cold whipping cream (at least 35% fat); 1 tablespoon (15 ml) of the completely cooled caramel; 2 single espressos of 30 ml each (60 ml of coffee in total), dark roast, Cuban coffee style; 180 ml whole milk for frothing; 1 pinch of cinnamon for garnish; Remaining caramel for a final thin drizzle

Cappuccino with a strong espresso, frothed milk and an airy cream of cane sugar caramel and cinnamon. A fusion of Cuba and Italy.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation15 min
Cooking5 min
Total time20 min
Servings2 cups
DifficultyEasy

This hot drink brings together two coffee traditions: Italian espresso, with its microfoam milk, and Cuban coffee, intense and dark-roasted, sweetened with cane sugar. Here the sweetness isn't dissolved in the cup, but sits in an airy cream of homemade caramel with a touch of cinnamon.

It is a contemporary fusion, not a traditional historical recipe. It is also not the Cuban dessert known as capuchinos nor the honey cappuccino: this version contains no honey, and all of its sweetness comes from the caramel.

Method

Caramel

Combine the sugar and water in a saucepan and heat over medium heat, without stirring, until it turns amber, taking care that it doesn't burn.
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Remove the saucepan from the heat and gradually add the 30 ml of hot cream, stirring carefully: it splatters and can burn. Stir in the cinnamon and let it cool completely.

Caramel cream

Whip the 70 ml of very cold cream to soft peaks. Use a spatula to fold in 15 ml of the cooled caramel and set aside: it should be an airy cream, not a runny custard.
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Coffee and milk

Prepare two espressos of 30 ml each, dark roast, and pour one into each cup.
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Heat the milk to about 60-65 °C, without letting it boil, and froth it until it forms a silky microfoam. Divide it among the cups over the espresso.
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Assembly

Top each cappuccino with one tablespoon of the caramel cream, add thin drizzles of the remaining caramel and a pinch of cinnamon. Serve immediately.
AI-generated image.CiberCuba