Cortado

From the Spanish cortar, "to cut": the milk cuts the espresso's sharpness. A cortado is espresso with roughly an equal amount of warm milk, sometimes up to twice as much, and little or no foam, because the milk is only lightly heated rather than stretched. It comes from Spain, with some accounts placing it in the Basque Country, and it is the drink for anyone who finds a macchiato too bracing and a cappuccino too milky. The exact balance varies a lot from region to region, so if the ratio matters to you, ask how the café makes it.