Carajillo (Mexican After-Dinner Coffee Cocktail)
The classic Mexican carajillo — a bold, sweet after-dinner coffee cocktail made with espresso and Licor 43. Ready in 5 minutes, served during la sobremesa.
1 serving
Calories: 175kcal
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
Serving: 1serving | Calories: 175kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 45mg | Sugar: 18g | Calcium: 2mg | Iron: 1mg