2 tablespoons sweetened condensed milk
4 oz prepared Café Cubano or freshly brewed espresso
¼ cup evaporated milk
¼ cup whole milk
Fill the bottom of an 8-oz glass with condensed milk.
Slowly pour the espresso over the condensed milk to create a second layer.
Bring the evaporated milk to a simmer in a small saucepan, then pour onto the espresso layer.
Simmer the whole milk then whisk until frothy.
Top off the glass with the beaten whole milk.