Decaf Carajillo Recipe

Brew

Brew two shots of decaffeinated espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong decaf coffee. Keep it hot and freshly brewed.

If using brewed strong decaf coffee instead of espresso, warm 60 ml of hot water and use that to adjust strength so the final volume and temperature match an espresso-based preparation.

Warm liqueur with cinnamon

In a small saucepan, add 30 ml coffee liqueur, 5 ml orange liqueur (if using) and the whole cinnamon stick. Warm gently over low heat for 2–3 minutes — do not boil. Warming releases aromatics and helps marry flavors.

Add 5 ml simple syrup (or agave) to the warmed liqueur and stir to dissolve. Remove from heat and leave the cinnamon stick in to infuse for another minute while you prepare the glass.

Pre-warm glass

Warm your heatproof glass by rinsing with hot water or briefly placing it under hot tap water. Discard water and dry the rim so the glass is warm to the touch.

Pour the warmed liqueur (including the cinnamon stick if you like strong spice) into the warmed glass.

Immediately pour the two shots of hot decaf espresso over the liqueur in the glass. For a traditional Carajillo presentation, pour in one smooth motion so the coffee and liqueur mix but still keep their aromatics. Stir gently once with a spoon to combine evenly.

Take the orange peel and express the oils over the surface of the drink by holding the peel skin-side down over the glass and giving it a quick twist or squeeze. Rub the peel around the rim if desired, then drop it into the drink as a garnish.

Optionally skim out the cinnamon stick (or leave it in). Garnish with three coffee beans on top for aroma and presentation.

Serve immediately while hot. Sip slowly to enjoy the layered flavors of warm coffee, sweet liqueur, spice, and citrus.