Carajillo Recipe
A popular after-dinner cocktail, especially in México and Spain. It´s know for its smooth, vanilla and citrus notes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee base
Spirit & liqueur
Sweetener & garnish
Equipment
Method
Prepare coffee
- 1
Brew
Brew 2 oz of espresso (preferred) or 2 oz of very strong hot coffee. Use fresh, hot coffee so it properly melds with the liqueur and retains aroma.
- 2
If you prefer a slightly sweeter drink, dissolve 1/2 tsp sugar in the hot coffee while stirring until fully dissolved.
Combine liqueur and coffee
- 3
Warm the Licor 43 slightly (optional): pour the 1.5 oz Licor 43 into a small heatproof vessel and place it briefly over hot water (or microwave for 5–8 seconds). Do not overheat—just warmed to enhance aromas.
- 4
Pour the warmed (or room temperature) Licor 43 into a heatproof rocks glass.
- 5
If using coffee liqueur for extra depth, add 0.5 oz coffee liqueur to the glass.
- 6
Slowly pour the hot espresso (or strong coffee) over the liqueurs in the glass. Pouring slowly helps combine while preserving some aromatic layers.
- 7
Stir gently with a bar spoon once to integrate the coffee and liqueurs. Taste and adjust sweetness if needed.
Garnish & serve
- 8
- 9
Optionally float 2–3 whole coffee beans on top for aroma and presentation.
- 10
Serve immediately while hot as a digestif. If you prefer it chilled, allow to cool slightly and serve over one large ice cube.