This Creamy Maple Bourbon Carajillo is basically your favorite fall latte, but boozy. It combines rich espresso, bourbon, Licor 43, maple syrup, and bitters, then gets topped with a creamy maple bourbon cold foam for the ultimate fall coffee cocktail.
The combination of espresso and Licor 43 gives you those classic carajillo flavors, while bourbon and maple syrup make everything feel warm, rich, and perfect for fall. And that maple bourbon cold foam? It turns the whole thing into an incredibly decadent, creamy cocktail that sits somewhere between an after-dinner drink and your favorite coffee shop order. This Banana Bread Carajillo is another great fall option!
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⭐ WHY YOU'LL LOVE THIS Drink
- It's a boozy fall latte! Espresso, maple, bourbon, and creamy cold foam give you all those cozy coffee shop flavors in cocktail form.
- Rich without being overly sweet. The espresso and bitters balance the maple syrup and vanilla-forward Licor 43.
- That cold foam is everything. Creamy maple bourbon foam slowly mixes into the espresso as you drink it, making every sip even better.
🥘 INGREDIENTS
Maple Bourbon Cold Foam: Made with heavy cream, milk, bourbon, and maple syrup, then lightly whipped until creamy and pourable.
Bourbon: Bourbon brings warmth and depth and pairs perfectly with both maple and espresso.
Licor 43: This Spanish liqueur is a classic ingredient in a carajillo and brings sweet vanilla and spice notes.
Espresso: Use one freshly brewed shot of espresso for a strong coffee flavor that can stand up to the other ingredients.
Maple syrup: Use real maple syrup for a rich, natural sweetness and that perfect fall flavor.
Bitters: A couple of dashes help balance the sweetness and add a little extra spice and complexity.
See recipe card for quantities.
🥃 HOW TO MAKE This recipe:
- Step 1: Add the Licor 43, bourbon, maple syrup, bitters, and freshly brewed espresso to a cocktail shaker filled with ice.
- Step 2: Shake really well until everything is chilled and the espresso gets nice and frothy. Fill a rocks glass with fresh ice and strain the carajillo into the glass.
- Step 3: Lightly whip the cream, milk, bourbon, and maple syrup until creamy, then spoon or pour as much cold foam as you would like over the cocktail.
- Step 4: Garnish with cinnamon and orange zest.
Top Tips:
- Don't overwhip your cold foam. You want it thick and creamy but still pourable so it slowly works its way into the cocktail.
- Use real maple syrup. Its deeper flavor works so much better with the bourbon and espresso than maple-flavored pancake syrup.
- Shake the espresso really well. A vigorous shake creates that gorgeous frothy texture that makes a shaken carajillo so good.
Creamy Maple Bourbon Carajillo
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 drink 1x
- Category: Beverage
- Method: Stirred
- Cuisine: American
Description
Ingredients
- ½ ounce Licor 43
- 1 ounce bourbon
- 1 ounce maple syrup
- 2 dashes aromatic bitters
- 1 shot freshly brewed espresso
- Ice
- 2 ounces heavy cream
- ¼ ounce milk
- ½ ounce maple syrup
- ½ ounce bourbon
Instructions
Instructions
- Fill a cocktail shaker with ice and add the Licor 43, bourbon, maple syrup, bitters, and espresso.
- Shake vigorously until well chilled and frothy.
- Fill a rocks glass with fresh ice and strain the cocktail into the glass.
- Add the heavy cream, milk, maple syrup, and bourbon to a small bowl or glass. Lightly whip or froth until creamy and slightly thickened but still pourable. Pour as much cold foam as you would like over the carajillo and serve immediately.
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