Cuban Iced Coffee

Instructions

1. Prepare the espresso
   Brew the dark roast coffee using an espresso maker or stovetop Moka pot with 2 cups of water. The coffee should be strong and concentrated. If using a regular coffee maker, double the amount of grounds for a stronger brew.
2. Create the sugar foam
   While the coffee is still hot, add the sugar to a heat-resistant bowl. Pour about 1/4 cup of the freshly brewed coffee over the sugar. Using a whisk, vigorously beat the mixture until it becomes light in color and forms a thick paste. This is called 'espumita' and is essential for authentic Cuban coffee.
3. Mix the coffee
   Pour the remaining hot coffee into the sugar mixture and stir until fully dissolved. Add the vanilla extract, ground cinnamon, and lime zest. Mix well and allow to cool to room temperature, about 10 minutes.
4. Chill the mixture
   Add the remaining 2 cups of cold water to the coffee mixture and stir well. Refrigerate for at least 30 minutes if time allows, or proceed to the next step for immediate serving.
5. Prepare serving glasses
   Fill four tall glasses with ice cubes. Pour 1 tablespoon of sweetened condensed milk into each glass, swirling it around the sides of the glass for a decorative effect.
6. Serve the coffee
   Slowly pour the chilled coffee mixture over the ice in each glass. The coffee will mix with the condensed milk creating a marbled effect. Garnish each glass with a cinnamon stick and a lime wedge on the rim.