Carajillo

Anyone who knows me knows that I'm always on the lookout for new coffee drinks. I've found another one here: Carajillo. 😋

Its origins date back to Cuba's Spanish colonial history. Colonial soldiers mixed coffee with rum to gain courage (coraje in Spanish, hence corajillo and, more recently, carajillo).

Today, carajillo usually refers to an espresso with brandy (Spanish brandy). However, other spirits such as rum, whiskey, Baileys or anise liqueurs, such as Licor 43 are also common in a carajillo. It is usually served in a small heatproof glass.

The simplest way to prepare a carajillo is to pour the brandy into the finished espresso. Connoisseurs, however, prefer the "quemado" (= burnt, scorched) version, in which the brandy is heated with a piece of lemon peel and some coffee beans using the steam nozzle of an espresso machine and then ignited. Sugar is caramelized in the flame with the help of a spoon and then added. Finally, the still-burning mixture is placed under the espresso machine and extinguished with the coffee. So I will definitely look around if anyone is serving it like this 🤪.

Another type of Carajillo, especially popular in summer, is the "Café del tiempo" (coffee of the season). This usually consists of a Carajillo made with anise liqueur and served with a glass of ice cubes. The Carajillo is sweetened to taste and then poured into the glass with ice cubes. I definitely have to taste this, if I stumble over it!

Although the Carajillo is a very alcoholic and strong drink, it is consumed in Spain at any time of day, even at breakfast or after dinner. That definitely convinced me to give it a try right away 😊. Here in Conil, it is drunk with Baileys, so I started with that 😋🥃.Read more