A Mexican After-Dinner Coffee Drink
A Carajillo is an easy to prepare Mexican cocktail served as an after-dinner digestif or as a dessert course. Although originally from Spain, the carajillo has become an integral part of restaurant culture in Mexico particularly in Mexico City.
Espresso and Licor 43, a sweet Spanish liqueur are served over ice to get a nice layered effect. The carajillo is a perfect drink to serve on a slow, relaxing, warm evening.
Licor 43 is made with a secret blend of citrus and fruit juices, vanilla, and aromatic herbs and spices. It has a well-rounded, sweet flavor that lingers. It is a slow-sipping liqueur.
Traditionally, this coffee cocktail is made with espresso but you can substitute some very strong coffee and get acceptable results.
How to Make
You only need two ingredients. Preparation couldn’t be simpler.
- Espresso or very strong coffee
- Licor 43, a sweet Spanish liqueur
If you can’t find Licor 43 at your local market or wine store, it’s readily available online.
- 8-ounce rocks or wine glasses
Prepare your espresso or strong coffee, then measure out 2 ozs. Let cool for a few minutes.
Measure out 2 ozs. of Licor 43.
Add 4 ice cubes to your rocks glass and add the Licor 43.
Slowly pour the espresso over the ice. The coffee will float on top of the Liqueur.
If you pour the espresso slowly, it will float on top of the liqueur which makes for a sharp looking drink. Serve immediately.
Are you going to add the Carajillo to your recipe book?
- espresso maker or stovetop espresso pot
- 8 ounce rocks glasses
- 2 ozs. espresso coffee
- 2 ozs. Licor 43
- 4-6 ice cubes
- Chill the glasses in the freeze for 15 minutes before preparing.
- While your glasses are chilling, prepare your espresso and let cool for a few minutes.
- Place 4 ices cubes in each glass, then add the Licor 43, then slowly pour the coffee over the ice.
- Serve immediately.
- Pour the coffee very slowly and it will float on top of the liqueur which makes the drink look really sharp.
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