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This recipe is all about how to make a Spanish Carajillo, a classic after-dinner coffee cocktail. And I learned how to make this Carajillo recipe in Spain, where it originated.
Table of Contents
Background
Years ago in Spain, just after finishing a delightful lunch at Loreto Restaurant in Jumilla with a group of winemakers, I tried to order a simple espresso with milk, but my Spanish faltered, causing some confusion. A kind gentleman, Loren Gil from Gil Family Estates, kindly corrected me, introducing me to the Spanish coffee drinks: a cortado (espresso with milk) and a carajillo (espresso with brandy, no milk). He explained that a carajillo was the perfect drink if you planned on dancing after dinner. I promised to try one as soon as I could.
A few days later, Loren made sure I had my first carajillo at a farewell lunch. Instead of brandy, the server brought rum, sugar, and espresso, turning it into a DIY experience. It was smooth, slightly sweet, and the perfect end to an unforgettable meal.
Back home, I couldn’t wait to recreate it, opting for the simple, no-frills version I learned in Spain—just like Loren would have wanted.
Ingredients + Substitutions
- Brandy – A classic Spanish carajillo uses Brandy. But you can substitute with rum as a close alternative in equal portions.
- Espresso – The more intense espresso is preferred. But if you don’t have an espresso machine you can use regular (or decaf) coffee.
- Sugar – The sugar is to rim the glass which adds a touch of sweet as you sip and an important part of the process.
Tools Note: It’s good to use a cocktail jigger for portions. They typically are laid out by ounces.
Preparation
When researching different styles of this drink, I saw several variations with the brandy prepared at the bottom of the glass and the layer of coffee floating on the top. They looked very fancy.
I decided, instead, to do it the way my new friends taught me in Spain – no frills. Besides, it all ends up in the same place anyway, right?! I’m sure Loren would have approved.
Be sure to rim the glass with sugar before adding the liquid. Have two plates laid out. The first with a small amount of water and the second with sugar.
Place the rim of the glass in the plate with the water and then dip the wet edges of the glass in the sugar until the entire edge is rimmed.
How to Make a Spanish Carajillo
- Start by making a small cup of espresso.
- Pour brandy in your sugar rimmed brandy glass and then pour in the warm espresso, stir with a long spoon and serve warm.
Key Tip
If you don’t have an espresso maker then we recommend making coffee using a pour-over or French press so it’s strong. If all you have is a drip coffee maker then brew it a little stronger, we typically will use 1 1/2 tablespoons of ground beans for every cup of coffee.
Frequently Asked Questions
A Spanish Carajillo is brandy (or rum) with espresso. A Mexican carajillo is espresso mixed with Licor 43 which has a more citrus and vanilla flavor profile.
The espresso martini is espresso with Kalua, vodka, and sometimes simple syrup. The Spanish carajillo is espresso with brandy or rum.
The traditional Spanish carajillo is served warm.
How to order Spanish Coffee Drinks
A few more tips in case you are in Spain ordering coffee.
- Café Solo — single espresso.
- Café Doble — double espresso.
- Café Cortado – espresso with a drop of warm milk. Not to be confused with the Italian Macchiato (which is pretty much the same thing, but different country).
- Café Belmonte – a small amount of coffee or espresso, with milk and brandy. I have seen descriptions of it online containing condensed milk, but my Spanish friends never specified milk type.
- Café Carajillo – a small amount of coffee or espresso, with brandy (or rum) and some sugar (optional) to sweeten it up.
Thank you to Loren Gil, of Gil Family Estates for my valuable lesson in Spanish coffee. I will remember this forever.
Thank you also to the Instituto de Fomento de la Región de Murcia (INFO), Murcia’s Regional Development Agency, for sponsoring this trip.
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Spanish Carajillo (Spanish Coffee Drink)
Ingredients
- 1 ounce brandy
- 1 shot espresso , Or 2 ounces of strong coffee.
- sugar, for rimming the glass
Instructions
- In an old fashioned glass, brandy snifter, or small coffee glass, rim the outside with sugar.
- Pour the rum (or brandy) into the glass and top with the espresso. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The real carajillo also has 1 coffee bean and a small sliver of lemon
I lived in Spain for a few years and often had carajillos after lunch. You captured something here that should not be overlooked. It is very common, especially in a private home, to allow the imbiber to pour his own brandy. It is very typical to see someone keep retopping the drink with brandy as it gets consumed. I’ve watched people effectively get 4 shots of brandy into one drink, splash by splash.
Thank you!!
Thank you for sharing. I had a carajillo in Xátiva, Spain, wjere they add an orange peel amd cinnamon stick. But I needed to find out how much rum to add before trying it at home, so thank you for the recipe. I had mine “quemato” (burned) where they apparently set a flame to it to burn off the alcohol, whose flavor I dont much care for. The result was an intense, rich, deep indulgence.
That’s my way to drink
I love coffee& brandy the more brandy the better
Informative & brilliant article. Really love what you talk about. Appreciate you. Keep it up.
I love the story behind this! I’m all about coffee with booze in it too 🙂
OMG, drool. That drink sounds amazing.
Also, loving the glossary of Spanish coffee terms!
Thanks! Glad you found it helpful. It’s nice to see a list of how they differ 🙂
Mmmm that was a delicious pick me up! After reading the other comments I will try it with orange peel and a cinnamon stick next time.
dang, this would definitely inspire some dancing! we LOVE coffee cocktails, I cannot wait to try this one! CHEERS.