Have You Tried Carajillo? The Spanish Coffee Breakfast You’ll Love

Carajillo is a traditional Spanish drink that combines the bold flavours of coffee with a splash of liquor, creating a warming and energising start to the day. While it may sound unusual to mix alcohol with coffee for breakfast, in Spain it’s a beloved ritual, especially in regions like Catalonia and Valencia where it is served as a quick morning boost before work. In this recipe guide, you’ll learn how to make an authentic Spanish carajillo at home and experience breakfast like a local.

What makes carajillo so unique is its simplicity and versatility. Traditionally made with espresso and brandy or rum, it has a rich, aromatic flavour that balances bitterness with warmth and sweetness if sugar is added. Some regions flambé the liquor before mixing it with coffee, creating a theatrical presentation and deeper caramel notes that enhance the drink’s complexity.

Whether you’re looking for a unique breakfast drink to impress guests or want to start your weekend with a touch of Spanish culture, carajillo is easy to prepare and instantly transports you to a bustling café in Madrid or Barcelona. It’s a reminder that breakfast can be both energising and indulgent with just a few simple ingredients.

Best Time To Eat

Carajillo is best enjoyed as a morning or mid-morning drink, often served after a light breakfast pastry or toast. It is also perfect as an after-breakfast digestif or during a leisurely brunch with friends and family.

Best Dishes To Partner

Pair your carajillo with freshly baked croissants, Spanish churros, tostada con tomate (Spanish tomato toast), or a simple buttered baguette with jam. For a heartier breakfast, enjoy it alongside Spanish tortilla or jamón ibérico with bread to create a truly authentic Spanish morning experience.

Here’s a recipe guide to making Carajillo and how to enjoy it as part of a traditional Spanish breakfast.

Carajillo is one of Spain’s most intriguing and misunderstood coffee traditions. At first glance, it looks like a simple shot of espresso. But hidden beneath that familiar exterior is a warming kick of alcohol—usually brandy, rum, or a local liqueur—that transforms it into something much more complex. While in many countries coffee is associated with productivity and early mornings, in Spain, it can be a moment of pleasure, ritual, and even celebration.

This idea has sparked plenty of debate. In some places, the notion of mixing alcohol with coffee—especially in the morning—seems unthinkable. Critics often view it through the lens of their own cultural norms, missing the fact that in Spain, carajillo isn’t about excess; it’s about savoring. It’s less a party drink and more a symbol of slowing down and enjoying the moment.

On the other hand, its growing popularity outside Spain has led to interpretations that stray far from tradition. From overly sweetened versions to creative infusions, carajillo is evolving rapidly. This raises a familiar question in food culture: how much can a dish or drink change before it loses its original soul?

1. How to Make Carajillo

Ingredients:

1 shot (30-50 ml) of espresso or strong black coffee
1-2 tablespoons of brandy, rum, whisky, or Licor 43 (a popular Spanish liqueur)
Sugar (optional, to taste)
Cinnamon stick or lemon peel (optional, for garnish)

Instructions:

Prepare the Coffee

Brew a shot of espresso or a small cup of strong black coffee. The coffee should be freshly brewed and hot.

Add the Liquor

Pour the desired amount of liquor (brandy, rum, whisky, or Licor 43) into the coffee. The typical ratio is about 1-2 tablespoons of liquor per shot of espresso, but you can adjust to your taste.

If you prefer your Carajillo sweet, stir in sugar to taste. The sugar can be added directly to the hot coffee to dissolve quickly.

For an extra touch of flavor, you can add a cinnamon stick or a twist of lemon peel to the drink.

Serve

Serve the Carajillo hot, in a small glass or cup.

2. Pairing Carajillo with a Traditional Spanish Breakfast

To create a complete Spanish breakfast experience, pair your Carajillo with some of these classic Spanish breakfast items:

1. Tostada con Tomate (Tomato Toast)

Ingredients:

1 slice of rustic bread or baguette, toasted
1 ripe tomato, grated or finely chopped
Extra virgin olive oil
Salt
Optional: Serrano ham or Manchego cheese

Instructions:

Toast the bread until crispy.
Spread the grated or chopped tomato over the toast.
Drizzle with extra virgin olive oil and sprinkle with a pinch of salt.
Optional: Top with slices of Serrano ham or Manchego cheese for added flavor.
Calories: Approximately 150-250 calories per slice, depending on toppings.

2. Churros with Chocolate

Ingredients:

Churros (store-bought or homemade)
Spanish hot chocolate or thick drinking chocolate for dipping

Instructions:

Prepare churros according to the package instructions or make them from scratch.
Serve with a cup of thick Spanish hot chocolate for dipping.
Calories: Approximately 200-300 calories per serving.

3. Tortilla Española (Spanish Omelette)

Ingredients:

2 large potatoes, peeled and thinly sliced
1 small onion, thinly sliced
4 large eggs
Olive oil for frying
Salt to taste

Instructions:

Heat olive oil in a frying pan and sauté the potatoes and onions until soft.
Beat the eggs in a bowl, add the cooked potatoes and onions, and mix well.
Pour the mixture back into the frying pan and cook on low heat until the eggs are set, flipping once halfway through.
Serve in slices, warm or at room temperature.
Calories: Approximately 200-300 calories per slice.

3. Tips for Enjoying Carajillo and Breakfast

While Carajillo is often enjoyed as a mid-morning or post-breakfast drink, it can also be a delightful addition to breakfast, especially on weekends or special occasions.

Depending on the region of Spain, Carajillo might be made with different types of liquor or served with specific local dishes. Feel free to experiment with what suits your taste.

Since Carajillo contains alcohol, it’s best enjoyed in moderation. Pair it with a hearty breakfast to balance the alcohol and coffee.

How to Eat (or Sip)

Serve hot: Carajillo is best enjoyed freshly made while the espresso is still hot.

Sip slowly: This isn’t a grab-and-go drink—it’s meant to be savored.

Optional sweetness: Add sugar if desired, but many prefer it unsweetened to let the flavors shine.

How to Partner

Pastries and sweets: Pair carajillo with churros, croissants, or almond cake for a classic Spanish-style breakfast.

Light savory bites: It also pairs well with toasted bread topped with tomato and olive oil (pan con tomate).

Cheese or nuts: A small plate of Manchego cheese or roasted almonds creates a simple but elegant pairing.

Serving Suggestions

Presentation can elevate carajillo from a simple drink to a memorable experience.

Use a small glass or demitasse: It allows the aroma of the coffee and liquor to blend beautifully.

Warm the glass: A slightly heated glass enhances the aroma and overall mouthfeel.

Garnish lightly: A strip of lemon peel or cinnamon stick adds subtle fragrance without overpowering the drink.

Carajillo is more than just a coffee—it’s a tradition that invites you to slow down, savor, and celebrate everyday moments.

Final Thoughts

Carajillo isn’t just a drink—it’s a reflection of Spanish lifestyle and values. It speaks to the idea that daily rituals can be small celebrations in themselves. While some see coffee as purely functional, Spain elevates it into an experience, one that invites you to pause and savor rather than rush.

What makes carajillo special isn’t just the coffee or the liquor; it’s the balance between warmth, bitterness, and a touch of sweetness. It’s a reminder that even the simplest ingredients can create something unforgettable when approached with intention.

Whether you enjoy it in a bustling Spanish café or make it at home, carajillo brings a bit of that Mediterranean magic to your cup. It’s proof that sometimes the best way to start the day isn’t with speed—but with flavor and pleasure.