The perfect dessert from the snack was born in Cuba. If the sandwich at 11 a.m. is a ritual in Valencia, the cremaet is one of its acts of purification. This Valencian coffee made from sugar, lemon, rum and sometimes cinnamon is a drink that in recent years has become an exception in most bars.
Quite a few establishments do not offer a true Valencian cremaet because of the extra time it takes to prepare it or because they simply do not know how to make it. According to the canons, perfection is in the tricolor gradient that this coffee with rum gives off, a tonality that goes from brown to black, passing through golden tones.
Cremaet can be easily prepared at home. To make a good Valencian coffee, first mix rum, sugar and lemon with a few pieces of cinnamon and coffee beans, heat it with boiling water and let it burn for a few seconds.
Afterwards, a short coffee is added and it is left to rest while the three colors that could be the official flag of the esmorzaretare formed.
It seems that today the cremaet has been forgotten and tends to be confused with a carajillo. Fortunately, we still there are bars that are reviving this tradition.
If you are in Valencia, we recommend several: Bar Knopfler in Mislata, Hogar del Pescador in El Palmar or Trocito del medio in Valencia or any of our guide to a good Valencian lunch. Or, you can go to the bar that bears his name.
Bar Cremaet, a tribute to Valencian coffee
“Rum, fire and coffee” is the motto of this restaurant created by the Gastroadictos group. A tribute to this Valencian café that you will find in Avenida del Puerto. We will tell you a little more about it in an exclusive article on Bar Cremaet.