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Recipe

Hearty Carajillo Recipe

A bold espresso cocktail with Licor 43 and a crispy cinnamon sugar rim, plus a sweet candied orange garnish for peak sip-and-snack energy.

Author By Matt Campbell
4.8
A real photo of a carajillo cocktail in a short glass with ice, a crispy cinnamon sugar rim, and a candied orange peel garnish on a wooden countertop
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Some drinks are just drinks. This one is a little event.

A classic carajillo is espresso plus Licor 43, either shaken over ice (frothy and cold) or served warm (cozy and direct). My “hearty” twist is all about texture: a crispy, crunchy rim that snaps a little when you sip, and a candied orange peel you can nibble between sips like a bartender approved snack.

It is sweet without being syrupy, coffee forward without being bitter, and honestly perfect for after dinner or whenever you want dessert vibes without committing to dessert dishes.

A real photo of a hand dipping a cocktail glass rim into cinnamon sugar next to a small plate and a cut orange

Why It Works

  • Cold, creamy foam from a quick shake gives you that café cocktail feel with zero drama.
  • Crisp rim texture comes from a thin swipe of honey or condensed milk, then a cinnamon sugar coat that sets fast.
  • Balanced flavor: Licor 43 brings vanilla and citrus notes that play nicely with espresso’s roastiness.
  • A sweet bite on the side: quick candied orange peel doubles as a snacky garnish.

Pairs Well With

Storage Tips

Carajillos are best made fresh, but you can prep the crisp and candied parts ahead.

Make-ahead tips

  • Cinnamon sugar: Mix and store in a small jar for up to 1 month.
  • Candied orange peel: Store airtight at room temp for 3 to 5 days, or refrigerate up to 2 weeks. Separate layers with parchment so it stays less sticky.
  • Espresso: Pull shots right before mixing if you can. If not, chill brewed espresso in a sealed container up to 24 hours. Cold espresso is great for the shaken version.

Do not make ahead

  • Rimmed glasses: Rim right before serving to keep the edge crisp.
  • Fully mixed carajillo: Ice melts and changes the balance fast.

Common Questions

What is a carajillo?

A carajillo is a Spanish and Latin American coffee cocktail typically made with espresso and a spirit or liqueur. This version uses Licor 43, which is common in modern carajillos for its vanilla citrus sweetness.

Can I make it without Licor 43?

Yes. It will be a different drink, but still delicious. Try dark rum (drier), vanilla liqueur (sweeter), or amaretto (nutty). Start with a smaller pour, taste, then adjust.

Hot or cold, which is better?

Cold is my pick for the “crispy and crunchy” moment because the foam plus rim is the whole vibe. Hot is cozier and more direct. If you go hot, skip the rim or do a light sugar rim so it does not dissolve as quickly.

How do I get that foamy top?

Shake espresso and Licor 43 hard with ice for 10 to 15 seconds, then strain. The foam comes from agitation and the espresso’s natural crema.

Is there a non-alcoholic version?

Yes. Use chilled espresso plus vanilla syrup and a small splash of orange syrup or orange extract. Shake with ice to get foam, then serve with the same crisp rim.

Is the Licor 43 to espresso ratio standard?

This recipe uses a 2:1 pour (more Licor 43) for a sweeter, dessert leaning carajillo. A more classic “Carajillo 43” is often closer to 1:1. If you like it less sweet or more coffee forward, start with 1 1/2 ounces Licor 43 and 1 1/2 ounces espresso, then tweak from there.

Is candied orange peel crunchy?

With a quick simmer, the peel turns candied and chewy, not truly crunchy. A sugar toss adds a little sparkle and grit, but for real crunch you would need extra drying time.

I love cooking like a friend who is mostly organized but always one curious idea away from making a bigger mess. This carajillo started as a simple after dinner coffee drink, then I did what I always do: I asked, “What if it had a snack built in?”

The crunchy rim happened first, because I wanted that little cinnamon sugar snap like the edge of a really good toast. Then I started candying orange peel and realized I was basically making a cocktail with a built in garnish you can actually eat. It is playful, bold, and feels fancy even if you are in sweatpants.