Breakfast Carajillo Recipe

Inspired by Tinta

Time10m

Serves1

Espolon Reposado Tequila/Licor 43/Espresso coffee/whipped cream

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Ingredients

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1
Brew espresso
Brew a fresh shot of espresso (about 1 oz). Allow it to rest 10–20 seconds so it is hot but not scalding; you want it warm enough to mix but not so hot that it melts the cream immediately.
2
Combine base spirits
In a cocktail shaker, add 2 oz Espolón Reposado tequila and 1 oz Licor 43. If you prefer a slightly sweeter carajillo, add 0.25 oz simple syrup.
3
Add espresso and ice
Pour the freshly brewed 1 oz espresso into the shaker with the spirits. Add 4–6 ice cubes to chill and slightly dilute the mixture.
4
Shake vigorously
Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled and slightly frosted. This both chills and integrates the espresso with the spirits.
5
Strain
Double-strain the cocktail into a chilled old-fashioned glass (or rocks glass) over one large ice cube or fresh ice. This yields a clean, smooth base for the cream float.

6
Whip cream
In a small chilled bowl, whip 1.5 oz (about 3 tbsp) cold heavy cream with 0.125 tsp powdered sugar just until soft peaks form. The cream should be airy but still pourable — avoid overwhipping into stiff peaks.
7
Float cream
Using the back of a spoon held just above the cocktail surface, gently pour the whipped cream over the espresso mixture to create a distinct cream float layer.
8
Garnish
Lightly dust the cream with 0.25 tsp grated dark chocolate or cocoa powder. If desired, express an orange twist over the drink and drop it in or rest it on the rim for a bright aromatic note.
9
Serve
Serve immediately with a small spoon so the drinker can sip the espresso-tequila base through the cream or stir it together for a richer experience.