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Ingredients
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Coffee & Spirits
Vanilla Cream (topping)
Garnish (optional)
Method
Prepare espresso
Brew espresso
Brew a double shot of espresso (about 2 oz) using an espresso machine or stovetop Moka pot. Pour the hot espresso into a heatproof short glass or Irish coffee-style glass and preheat the glass by swirling briefly then discarding any residual water.
Combine with Licor 43
Measure 1 oz of Licor 43 and pour it into the glass with the hot espresso. Stir gently for 5–8 seconds to combine and slightly chill the top temperature without losing crema.
Optional: For a flambéed Carajillo (traditional in some variations), carefully warm the Licor 43 in a small metal spoon or pan, ignite briefly with a long match or lighter, let flame burn for 3–5 seconds to burn off some alcohol and develop caramel notes, then pour the warmed liqueur into the espresso. Exercise extreme caution when using flame.
Make vanilla cream topping
Whip cream
In a small bowl, combine 2 tablespoons heavy cream, 1 teaspoon vanilla extract and 1 teaspoon powdered sugar. Whisk by hand or with a small whisk for about 30–45 seconds until soft peaks form and the mixture is slightly thickened but still pourable.
Spoon or gently float the vanilla cream on top of the espresso-Licor 43 mixture so it rests as a separate layer. This creates a creamy contrast and a pleasant vanilla aroma.
Garnish & serve
Express the oils of a citrus peel (lemon or orange) over the surface and rub the peel around the rim, then drop it into the drink or discard. Optionally, float 1–2 coffee beans on the cream as a garnish.
Serve immediately while espresso is hot and cream is cool. Enjoy the Carajillo by sipping through the cream or stirring to combine, according to preference.