Decaf Carajillo Recipe

Brew decaf espresso or strong coffee

If using an espresso machine or stovetop espresso maker, pull two short shots (about 60 ml total). If you only have ground decaf coffee, brew a concentrated 60 ml of strong coffee using an Aeropress or small pour-over; use hot water (about 90–95°C) and a 1:8 coffee-to-water ratio for strength.

Keep the coffee hot and set aside while you prepare the aromatics and liqueur. If you prefer an iced carajillo, allow the coffee to cool slightly before combining with ice.

Warm liqueur and infuse cloves

Place the coffee liqueur and optional orange liqueur in a small saucepan over low heat. Add the whole cloves and a strip of orange peel (avoid the bitter white pith). Warm gently for 1–2 minutes — do not boil — to release the clove and orange oils into the liqueur. Remove from heat and let steep for 2–3 minutes. Remove and discard the cloves (and orange peel if you prefer a cleaner finish).

If you prefer a non-heated method, muddle the orange peel with the liqueurs in the serving glass and let sit 1–2 minutes to release oils.

Combine coffee, liqueur, and sweetener

In a warmed espresso cup or heatproof glass, pour the hot decaf espresso (2 shots). Add the warmed infused liqueur and stir in the simple syrup (1 tsp) to taste. Taste and adjust sweetness — add another 1/2 tsp if you prefer sweeter.

Finish with spices

Sprinkle the ground cinnamon over the top and express the oils from the reserved orange peel by pinching it over the drink, then drop the peel in as a garnish.

Iced variation

To serve iced, fill a rocks glass with ice cubes, pour the cooled brewed coffee over the ice, add the infused liqueur and simple syrup, stir gently, and garnish with the expressed orange peel and a light dusting of cinnamon.

Serve immediately while hot for the classic carajillo experience, or with ice for the chilled version. Offer an extra strip of orange peel or a cinnamon stick for garnish if desired.