Carajillo has been a classic in Spanish taverns since the 19th century, combining espresso and liquor to close meals with energy and heat. Each region has its version with anise, brandy or rum. It is an after-dinner drink that represents coexistence in neighborhood bars.
Mediterranean
Spanish Carajillo
Traditional Spanish Carajillo with hot espresso and aromatic brandy.
- Spain
- Starter
- Vegetarian
- Light
- Low fat
- easy
5 min
Tiempo de Preparación
1
Servings
Nutrición por ración
- Calories 155 kcal
- Protein 0 g
- Fiber 0 g
- Carbohydrates 6 g
- Fat 0 g
- Sodium 15 mg
Story behind the dish
Preparation
Carajillo espanol is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (5 for mise en place and preparation, 5 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 50 ml of brandy or dry anise liqueur.
- Have ready: 50 ml of freshly made espresso.
- Have ready: 1 teaspoon of brown sugar.
- Have ready: 1 pinch of ground cinnamon.
- Have ready: 1 pinch of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat brandy in a small saucepan over medium heat without boiling; flambé…
Heat brandy in a small saucepan over medium heat without boiling; optional flambé with care.
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Prepare intense espresso and keep warm
Prepare intense espresso and keep warm.
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Pour hot brandy into small glass or short glass
Pour hot brandy into a small glass or short glass.
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Add freshly brewed espresso to the liquor in a firm stream.
Add freshly made espresso to the liquor in a firm stream.
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Sweeten with brown sugar and flavor with squeezed lemon peel.
Sweeten with brown sugar and flavor with squeezed lemon peel.
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Sprinkle with minimal cinnamon and decorate with coffee beans.
Sprinkle with minimal cinnamon and decorate with coffee beans.
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Serve hot after a meal as a traditional Spanish digestive.
Serve hot after a meal as a traditional Spanish digestive.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with dark rum and cinnamon.
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