What is carajillo?
It is a very easy-to-prepare, after-dinner Mexican cocktail; it’s a digestif or digestivo as we say it in Mexico. It is made with strong espresso and a sweet Spanish liquor called Licor del 43.
This drink is served after everyone has finished eating their main meal, dessert has been served, and the conversation is at its peak, at the sobremesa. You will find it in every restaurant and cantina in Mexico City, and you can ask for it in two different ways: puesto ( on the rocks) and carajillo shekeado (mixed in a cocktail shaker).
Why you’ll love this recipe
- Only two ingredients plus ice.
- Ready in under 5 minutes.
- Beautiful layered presentation (and easy enough to make at home).
- The perfect after-dinner coffee cocktail—sweet, bold, and a little indulgent.
- A drink that connects Spain and Mexico, making it special for la sobremesa.
Ingredient notes
- Espresso: Traditional carajillo uses espresso, but you can substitute it with strong brewed coffee or even cold brew concentrate.
- Licor 43: This golden Spanish liqueur has vanilla, citrus, and spice notes.
- Ice: Use large cubes to prevent the drink from diluting too quickly.
How to Make a Carajillo
- Prepare the coffee. Brew espresso or strong coffee and let it cool slightly.
- Fill the glass. Add large ice cubes to a short cocktail glass.
- Add Licor 43. Pour it directly over the ice.
- Top with espresso. Slowly pour the coffee over the back of a spoon to create a layered effect.
That’s the puesto style—served over ice. For the shekeado version, shake Licor 43 and espresso together with ice in a cocktail shaker. Strain into a glass for a foamy, frothy top.
Variations
- Spiced Carajillo: Add a cinnamon stick or pinch of cardamom when brewing your coffee. Or sweeten with a teaspoon of café de olla syrup.
- Dessert Carajillo: Top with lightly whipped cream for a richer after-dinner option or make a carajillo affogato.
- Cold Brew Carajillo: Swap espresso for concentrated cold brew for a smoother, less bitter drink.
Frequently asked questions
Carajillo, the best after dinner Mexican coffee cocktail
Equipment
- 1 glass
Ingredients
- ice
- 2 oz espresso coffee
- 2 oz Licor 43
Instructions
- Prepare the coffee, espresso or very strong coffee, set aside. Fill a coctail glass with big ice cubes and add the licor 43. Give it a stir with a spoon and then place the spoon backwards and pour the espresso coffee over it.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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