Banana Bread Carajillo Recipe

Originally from Spain, the carajillo keeps things simple: espresso and a spirit. This version keeps the bold coffee backbone and turns it dessert-leaning with a playful, bakery-inspired beverage with banana liqueur. 

The fruity liqueur stands in for Licor 43—the traditional spirit in a Mexican carajillo. It adds rich, ripe, and fruity notes that take some of the edge off the bitterness from the espresso. A touch of vanilla balances the chocolatey coffee liqueur, and a dusting of cinnamon adds warmth. The result lands between dessert and a post-dinner pick-me-up. For a mellower cocktail, use decaf espresso.

Why the Banana Bread Carajillo works

Despite the name, the mix of banana and coffee liqueurs with espresso tastes balanced and not overly sugary. The espresso tempers the sweetness, and vodka adds body and backbone without extra sugar or competing flavors. As you continue to sip, the warmth of the cinnamon builds without becoming overpowering. For the best results, shake hard to chill, dilute and aerate, creating a creamy foam that pours neatly over fresh ice.