Cinnamon Carajillo Recipe

Prepare glass

If rimming the glass, pour the demerara or turbinado sugar onto a small plate. Wet the lip of a rocks glass lightly with a little espresso or water and dip it into the sugar so the rim is evenly coated. Set glass aside chilled or over ice if serving on the rocks.

Dissolve brown sugar

Place the 1 tsp brown sugar in a heatproof measure. Pour the hot espresso over the sugar and stir for 10–15 seconds until dissolved and slightly cooled (should still be warm, not piping hot).

Mix spirits

In a mixing glass or small shaker with no ice, combine the blanco tequila (2 oz) and Licor 43 (1 oz). Add the warm sweetened espresso. Stir gently for 10 seconds to integrate flavors and slightly lower temperature.

Serve

Strain the mixture into the prepared glass. If you prefer a chilled drink, pour over one large ice cube or a few small cubes. If serving straight up, use a pre-chilled coupe and strain without ice.

Combine foam ingredients

In a tall jar or small blender pitcher, add cold heavy cream (3 tbsp), whole milk (2 tbsp), vanilla extract (1 tsp), ground cinnamon (1 tsp), powdered sugar (1 tsp) and a pinch of salt.

Emulsify to cold foam

Option A — Using a handheld milk frother: Insert frother and blend for 20–30 seconds until thick, pillowy foam forms and volume increases. Option B — Using a small blender: Blend on high for 10–15 seconds until foamy but still pourable. Option C — Using a cocktail shaker: Shake vigorously without ice for 30–45 seconds (foam will be lighter). Chill the foam briefly in fridge if you want it firmer.

Taste and adjust

Taste a small amount of foam; if you prefer sweeter or more vanilla, add up to 1/2 tsp powdered sugar or 1/4 tsp vanilla and re-froth briefly.

Top the cocktail

Using a spoon, gently float 1.5–2 tbsp of the cinnamon-vanilla cold foam over the espresso-tequila base so it forms a distinct layer. The foam should sit on top and gradually mingle with the drink.

Dust the foam lightly with 1/4 tsp ground cinnamon. Garnish with the cinnamon stick laid across the glass or dropped in for stirring. Serve immediately with a short spoon or stirrer so the drinker can break the foam into the cocktail if desired.