Perfect for drinking after lunch, the carajillo Valenciano is a traditional cocktail from Valencia, Spain. You can find locals calling it after different names like cremat and cremaet, but carajillo is more widespread. So much, that’s commo
Carajillo is a warm cocktail, and tradition is forgiving with liquor choices, as long as it’s a spirit with dry to slightly sweet taste like rum, cognac, brandy, or anise.
Espresso tends to be the most common coffee drink for making this cocktail, however, you can prepare strong coffee with a Moka pot or an Aeropress if you don’t have an espresso machine.
Besides coffee and liquor, the mix includes a bit of lime’s rind, a cinnamon stick, and sugar. I checked different alternatives for this cocktail, and I am posting the flambeed one, which isn’t only more visually appealing, but it offers a very nice taste and aroma. And it’s particularly nice during the chillier seasons.
Put in the glass the lime’s rind, a couple of coffee beans, sugar, and cinnamon.
Warm the rum to a boil and pour it into the glass. Stir gently with a spoon.
Light the rum with a match and let it burn for a few seconds. In the meantime, stir carefully with the spoon to burn the alcohol as much as possible.
After a few seconds, the fire will go out. Then, serve the espresso, placing a spoon in the way, so the coffee doesn’t mix with the rum.
Let the carajillo Valenciano rest for 10 seconds, or until you can see the three layers of crema, espresso, and liquor.
Enjoy your authentic carajillo Valenciano! Bon profit!