Restaurants›Tropical Beach Cafe›Carajillo Recipe

Carajillo Recipe

Name: Tropical Beach Cafes Carajillo Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 120 ml freshly brewed espresso; 120 ml chilled strong coffee (alternative to espresso); 60 ml Licor 43 (or other sweet vanilla-citrus liqueur); 30 ml dark rum (optional, for a stronger drink); 1 tsp granulated sugar (optional); 4 to taste whole coffee beans (for garnish); 6 pieces ice cubes (if serving iced); 2 pieces orange peel (small strip, optional)

Inspired by Tropical Beach Cafe

Time15m

Serves2

Make Carajillo Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Carajillo (serves 2)

1/2 cup (120 ml) Freshly brewed espresso1/2 cup (120 ml) chilled strong coffee (alternative to espresso)1/4 cup (60 ml) Licor 43 (or other sweet vanilla-citrus liqueur)2.03 tbsp (30 ml) dark rum (optional, for a stronger drink)1 tsp granulated sugar (optional)4 to taste whole coffee beans (for garnish)6 pieces ice cubes (if serving iced)2 pieces orange peel (small strip, optional)

Method

Carajillo (hot or iced preparation)

Prepare the coffee

Brew two shots of espresso (about 120 ml total). If you don't have an espresso machine, make 120 ml of very strong coffee. For iced Carajillo, allow the coffee to cool slightly or chill in the fridge for 10–15 minutes.

Sweeten (optional)

If you prefer a sweeter drink, add 1 teaspoon of granulated sugar to the hot espresso and stir until fully dissolved. Skip this step if using a sweet liqueur like Licor 43 and you don't want additional sweetness.

Combine liqueur and coffee

Divide the Licor 43 (60 ml) between two small heatproof glasses (30 ml each). If using dark rum for extra warmth, add 15 ml to each glass now. Pour the hot espresso over the liqueur and rum; doing this slowly helps meld flavors and warms the liqueur.

Serve hot

For a traditional hot Carajillo, serve immediately in the heatproof glasses. Garnish each glass with 2 whole coffee beans and a strip of orange peel. Optionally, express the orange peel over the drink (twist to release oils) and drop it in.

Serve iced (alternative)

To serve iced, fill two short glasses with 3 ice cubes each (about 6 total). Pour the Licor 43 and optional rum over the ice, then add the cooled espresso. Stir gently to combine and garnish with coffee beans and an orange peel if desired.

Notes and adjustments

Adjust the liqueur-to-coffee ratio to taste — increase Licor 43 for a sweeter, more liqueur-forward drink, or reduce for a stronger coffee presence. Substitute other sweet liqueurs (e.g., triple sec, brandy) if preferred. Use freshly brewed espresso for best flavor.