Café Dulce Licor 43 Recipe

Prepare glass

If you want a sugared rim, pour 1 tsp sugar into a shallow dish and mix with 1/2 tsp hot water to make a slightly damp sand-like paste. Run a wedge of lemon or a little water around the rim of a pre-warmed mug or glass, then dip the rim into the sugar to coat. Set the glass aside.

Brew espresso

Brew a fresh, hot 3 oz shot of espresso. If you don't have an espresso machine, make a very strong 3 oz coffee or use 3 oz hot water with 1/2 to 3/4 tsp instant espresso dissolved; keep it hot.

Heat milk and cream

Combine 2 oz whole milk and 1 oz heavy cream in a small saucepan and warm gently over low heat until steaming but not boiling (about 2–3 minutes), or heat in a microwave in 20–30 second bursts. Stir in 1/8 tsp vanilla extract and 1/4 oz simple syrup until incorporated. Remove from heat.

Combine Licor 43 and espresso

Pour 2 oz Licor 43 into the pre-warmed, sugared (or plain) serving glass. Add the hot 3 oz espresso and stir gently to combine.

Add milk mixture

Foam the warm milk/cream briefly with a milk frother or whisk vigorously for 10–15 seconds to create light foam. Pour the warm milk and cream mixture over the Licor 43 and espresso, holding back foam with a spoon, then spoon the foam on top.

Final touch

Top the drink with 2 tbsp whipped cream. Lightly dust with 1 tsp grated dark chocolate and, if desired, a pinch of instant espresso powder for aroma.