Cortado

Cortado comes from the Spanish word for cut: the espresso is softened by milk but not masked. A small glass or cup and a ratio of about one to one are typical. The milk is warm and only lightly frothed.

In taste the cortado sits between an espresso macchiato and a flat white. There are many regional variants, for example with condensed milk. In some cafés a similar drink is also known as a Gibraltar.