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Creamy Maple Bourbon Carajillo

a large rocks glass filled with the carajillo and topped with the cold foam. You can tell its been stirred with a gold straw.
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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.

Ingredients

For the cocktail:
  • 1/2 ounce Licor 43
  • 1 ounce bourbon
  • 1 ounce maple syrup
  • 2 dashes aromatic bitters
  • 1 shot freshly brewed espresso
  • Ice
For the Maple Bourbon Cold Foam (makes 2 drinks):
  • 2 ounces heavy cream
  • 1/4 ounce milk
  • 1/2 ounce maple syrup
  • 1/2 ounce bourbon

Instructions

Instructions

  1. Fill a cocktail shaker with ice and add the Licor 43, bourbon, maple syrup, bitters, and espresso.
  2. Shake vigorously until well chilled and frothy.
  3. Fill a rocks glass with fresh ice and strain the cocktail into the glass.
  4. 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.

Find it online: https://thegandmkitchen.com/creamy-maple-bourbon-carajillo/