drinks

Name: Carajillo cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Spanish
Ingredients: ½ cup brewed espresso or decaf espresso; 1 ½ to 2 ounces Licor 43; 8 ice cubes

19 April 11, 2015 drinks

Oaxacan Latte: The Mexican Mocha

This Oaxacan latte is also know as a Mexican mocha. It’s a unique coffee drink you can make at home.

RELATED RECIPE: Café de olla

When I first moved to Los Angeles, a dear friend of mine introduced me to a Mexican bakery near where I’d be working. The first time she took me there, I ordered a drink similar to this recipe, called a Café Oaxaca, and have been making them at home ever since. In my first months in LA, I visited the bakery frequently because it was like a home base; a familiar place where I knew I’d find things I like. On days I felt like I was having a hard time adjusting to my new surroundings, I’d go to the bakery with my laptop, order this Mexican mocha and a piece of pan dulce, and I’d start to feel better.

A caffè mocha (a coffee creation which is similar to a drink called a mochaccino, the cappuccino version) is traditionally defined as espresso, chocolate and hot milk; it’s a chocolate-flavored variant of the standard caffè latte. Mexican chocolate gives this coffee drink a special twist, as the chocolate normally used is a chocolate syrup….

1 November 25, 2014 drinks

Chile-spiced hot apple cider brandy cocktail

Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are easily found in Mexico along with Mexican cinnamon sticks, chile puya for a little kick, and sweetened with piloncillo — all ingredients that are muy mexicano.

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. It’s the perfect warm cocktail to serve during the holidays as well!

Chile puya looks just like a smaller version of chile guajillo, both in color and shape, but is spicier. If you can’t find chile puya, or want a milder spice, you can substitute a guajillo chile in this recipe. I advise that you start out with one chile and work your way up if you think it needs to be spicier. Either way, be sure to remove the seeds and veins inside the chiles….

16 November 16, 2014 Day of The Dead

Atole de calabaza

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de calabaza is a masa-based beverage made with milk, thickened with Maseca corn flour, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around Thanksgiving.

Although vanilla, chocolate (called champurrado) and strawberry are the most common atole flavors, there are many other common flavors such as pumpkin, or modern, non-traditional flavors such as blueberry cardamom atole. I love to serve this pumpkin atole with conchas (a type of pan dulce, pictured above).

RELATED RECIPE: Atole de vainilla

Thanksgiving is right around the corner and pumpkin pie is always a staple in my house at this time of year. As a kid, I always used to want to drink the leftover pumpkin pie filling, which my mom would warn me against doing since it contains raw eggs. I’d manage to drink some anyway and usually everything was fine, but occasionally, I’d end up with a stomachache. This atole tastes very similar to pumpkin pie filling thanks to the creaminess from the evaporated milk and has no risk from the eggs like pumpkin pie filling. What more could I ask for? It’s the perfect breakfast or dessert when served with some pan dulce!…

30 October 13, 2014 Day of The Dead

Atole de vainilla

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead and the holidays.

Atoles date back to pre-Columbian times in Mexico and are well-documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us the drink was often flavored with fruits, spices or chiles.

Vanilla, strawberry and chocolate are the most common flavors of atole nowadays, but you can sometimes also find mora (blackberry; one of my favorites), nuez (pecan), pineapple, elote (sweet corn), piñon (pine nut), and many other flavors. In some areas of Mexico, you can even find savory atoles—one made with with green chile is called chileatole.

RELATED RECIPE: Champurrado…

255 September 29, 2014 Cocktails

Carajillo: The coffee cocktail

A classic Spanish cocktail popular in Mexico, the Carajillo is made with espresso and Licor 43.

I’ve often enjoyed this cocktail while in Mexico, whether it be at a fancy restaurant in Mexico City, a late-night coffee bar in Acapulco or at vacation resorts spanning the country from Los Cabos to Playa del Carmen.

This drink is also similar to Italy’s caffè corretto (meaning “corrected coffee”) which typically contains grappa, sambuca or brandy and espresso. The carajillo can be served hot or cold, over ice, as pictured here.

RELATED RECIPE: Cafe de olla

The bright yellow liquor’s tasting notes include cinnamon, anise, orange blossom and vanilla, and is called Licor 43 because it’s said to have 43 secret ingredients. It has an almost custard-like taste. When served hot, this drink is sometimes served in a glass with a sugared rim.

To float the espresso for a fancier layered cocktail look, first pour the Licor 43 into a glass, then pour the espresso over the back of a spoon and serve with a cocktail stirrer.

If you plan to drink this cocktail late in the evening, it can also be made with decaffeinated espresso or a strongly brewed dark roast decaffeinated coffee.

How to make a carajillo, the Spanish coffee cocktail that's popular in Mexico. Recipe via @MauraHernandez at The Other Side of The Tortilla

Carajillo cocktail

Prep 5 mins

Total 5 mins

Author Maura Wall Hernandez

Yield 1 serving

A classic Spanish cocktail popular in Mexico, the carajillo is made with espresso and Licor 43 and is the perfect afternoon or after-dinner cocktail that can be enjoyed hot or cold.

Ingredients

½ cup brewed espresso or decaf espresso
1 ½ to 2 ounces Licor 43
8 ice cubes

Instructions

In an Old Fashioned glass, pour 1 ½ to 2 ounces of Licor 43 over ice.
Slowly pour freshly brewed espresso over the top. To float the espresso for a layered look, pour gently over the back of a spoon and serve with a cocktail stirrer.

Cuisine Spanish

This espresso cocktail is perfect for celebrating National Coffee Day and International Coffee Day.

29 July 3, 2014 Comer Sano/Eat Healthy

Watermelon and aloe vera juice

In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”

Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.

My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.

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