Carajillo; Spanish Mocktail
Spain’s bold coffee cocktail—served hot or cold, spiked or sober, always full of flavour and flair.
The classic Spanish carajillo gets a non-alcoholic twist in this bold and warming mocktail. Traditionally made with espresso and liqueur, this version keeps all the drama and depth—without the booze. A homemade spiced syrup brings warmth and complexity, with notes of cinnamon, citrus, and vanilla that perfectly complement the rich coffee base. Whether you serve it hot or iced, this mocktail is a sophisticated sip that proves you don’t need alcohol to make a drink feel special.
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The Carajillo has its roots in Spain, where legend has it that soldiers during the Spanish occupation of Cuba would spike their coffee with rum or brandy for coraje—meaning courage—before heading into battle. Over time, the drink evolved into a beloved café staple, especially in regions like Catalonia and Madrid. Traditionally made with strong coffee and Licor 43 or brandy, the Carajillo is both a digestif and a pick-me-up. This modern mocktail version pays homage to those bold beginnings, swapping spirits for a rich spiced syrup while keeping the soul of the original intact.
TIPS:
Use chilled decaf coffee instead of espresso or cold brew.
Add an ounce of vodka to make a cocktail (without the Licor 43)
Freeze coffee ice cubes to serve the cocktail over.
Garnish with a twist of orange peel.
Need
-
The Mocktail Version
- 100 Grams pure maple syrup
- 50 Grams water
- 1 cinnamon stick(s) plus more for garnish if you wish
- 1 Teaspoon vanilla bean paste BUY
- 1/2 Teaspoon peppercorns
- 4 whole cloves
- fresh nutmeg just a little
- 100 Grams cold coffee (decaf OK)
- ice as needed
- coffee beans for garnish
- fresh orange peel for garnish
Do
- 1
Rim your glasses with maple syrup, and cinnamon sugar.
- 2
Place in the freezer to chill while you make the spiced maple syrup. (This is to replace the Licor 43 in the mocktail version.)
- 3
Add syrup, water, cinnamon sticks, vanilla bean paste, cloves, nutmeg and peppercorns to the Thermomix bowl and and simmer 6 min/100°C/reverse/speed 1 Allow to get all friendly in the Thermomix bowl before straining and cooling. This syrup makes enough for about 8 drinks.
- 4
Make and chill your coffee or use cold brew.
- 5
Place 50g espresso or cold brew coffee and 50g of our syrup (or Licor 43 if making the OG) in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
- 6
Fill the chilled glass with ice. Pour through a strainer into the glass. Garnish with roasted coffee beans, cinnamon stick, orange zest if desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
