Shaken Carajillo
A chilled, after-dinner coffee cocktail made by shaking espresso with a vanilla-forward Spanish liqueur until frothy and cold. It is smooth, aromatic, and ideal as a quick digesti…
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Servings: 1 | Prep: 5 min | Cook: 1 min | Total: 6 min
Tags: Spanish-inspired, after-dinner, cocktail, coffee, quick drink, shaken
Ingredients
- 30.0 ml fresh espresso (Brewed and fully chilled for the cleanest texture and best foam.)
- 60.0 ml Spanish vanilla liqueur (Choose a vanilla-forward style such as Licor 43.)
- 6.0 ice cubes (For shaking; use solid cubes to chill quickly with less dilution.)
- 1.0 orange peel (Optional garnish; express over the drink for aroma.)
- 1.0 pinch sea salt (Optional tiny pinch to sharpen sweetness and coffee bitterness.)
Instructions
- Brew the espresso over medium heat according to your machine’s normal setting, then chill it for about 30 minutes or until completely cold and no longer steaming, as warm espresso will melt the ice too quickly.
- Fill the shaker about halfway with the ice cubes, then pour in the chilled espresso and the Spanish vanilla liqueur over low ambient heat conditions, keeping everything as cold as possible for a tighter foam.
- Add the tiny pinch of sea salt at this stage if using, then close the shaker firmly and shake hard for 12 to 15 seconds until the outside feels very cold and frosted and the liquid sounds slightly thicker.
- Strain the cocktail immediately into a small chilled glass over low ambient heat conditions, aiming to keep the light crema-like foam on top.
- Express the orange peel over the surface by twisting it firmly so the oils release, then garnish the glass if desired when the aroma is bright and citrusy.
- Serve straight away while the drink is very cold, lightly frothy, and balanced between sweet vanilla notes and roasted coffee bitterness.
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