The carajillo is Mexico City’s favorite after-dinner coffee cocktail, a bold, sweet, and surprisingly simple drink made with just two ingredients: strong espresso and Licor 43, a golden Spanish liqueur with vanilla and citrus notes. Served during la sobremesa, it is the perfect way to end a long Mexican meal.
What is carajillo?
It is a very easy-to-prepare, after-dinner Mexican cocktail; it is a digestif or digestivo, as we say it in Mexico. It is made with strong espresso and a sweet Spanish liqueur called Licor 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 shekeado (mixed in a cocktail shaker).
Why you will 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 2 oz directly over the ice.
- Top with espresso. Slowly pour 2 oz of espresso over the back of a spoon to create a layered effect.
Puesto vs. shekeado: This is the puesto style, served over ice with a layered look. 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.
Storage
- Carajillo is best served immediately after preparation. The layered effect and temperature are part of the experience.
- Espresso: Brew fresh for each drink. If needed, espresso can be refrigerated for up to 30 minutes before assembling.
- Licor 43: Store the bottle in a cool, dark place or refrigerate after opening. It lasts indefinitely when sealed properly.
Frequently asked questions
You might also like
- Carajillo Shakeado (Shaken Carajillo)
- Carajillo Affogato (Boozy Espresso Dessert)
- Café de Olla Syrup
- Agua de Jamaica (Hibiscus Tea)
Carajillo (Mexican After-Dinner Coffee Cocktail)
Equipment
- Espresso machine or coffee maker
- short cocktail glass
- spoon
Ingredients
- 2 oz 60 ml espresso or very strong brewed coffee, slightly cooled
- 2 oz 60 ml Licor 43
- 2 to 3 large ice cubes
Instructions
- Brew the espresso or strong coffee and let it cool slightly, about 1 minute.
- Fill a short cocktail glass with large ice cubes.
- Pour the Licor 43 directly over the ice.
- Place the back of a spoon just above the Licor 43. Slowly pour the espresso over the spoon so it layers on top.
- Serve immediately. For a shekeado version, shake both ingredients with ice in a cocktail shaker and strain into a glass.
Notes
- Use large ice cubes to slow dilution. Small ice will water down the drink too quickly.
- If you do not have an espresso machine, use very strong brewed coffee or cold brew concentrate.
- For a spiced version, add a cinnamon stick to the glass or sweeten with café de olla syrup.
- The shekeado version produces a foamy, frothy top similar to an espresso martini.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.