Mexican Spiced Coffee Recipe (Carajillo): A Delicious After-Dinner Dessert Cocktail by Ann Marie G. Halstead
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You know what pairs well with dessert? An after-dinner cocktail! This Mexican after-dinner drink does the trick. Traditional Carajillo is made with just two ingredients: espresso and a sweet Spanish liqueur called Licor 43. It doesn’t get much easier than that! Licor 43 contains citrus juices and is flavored with vanilla and other aromatic spices and herbs.
This Carajillo recipe is modified slightly from the original. One of the things I love about this cocktail is that you can customize it to your preferences (or your guests’ tastes): You can serve it hot or cold or make it with eggnog instead of milk – perfect for the holidays. If you’re serving Carajillo late in the evening and are worried about the caffeine, make it with decaf.
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
Ingredients
- 2 teaspoons coffee, diluted in 1/2 cup water (hot or cold)
- 3 tablespoons condensed milk or eggnog
- 1 1/2 - 2 ounces Licor 43
- ice cubes (optional, for serving cold)
Here’s how to make it:
- Add the coffee, condensed milk and Licor 43 to a cocktail shaker. Shake for a few seconds and set aside.
- Take your glass and wet the edge with any liquid of your choice. Fill a shallow bowl with sugar. Rim the glass: Hold the glass at about a 45-degree angle and dip the rim into the sugar while slowly turning the glass so that only the outer edge is covered in sugar. Shake off any excess sugar over the sink. Let the rim dry.
- If you’re serving it cold, add ice to the glass. Fill it with the Carajillo mixture.
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