Salted Chocolate Dalgona Carajillo
Move over espresso martini…
#ad21+ Together with my friends at @licor43global, I’m going to show you how to make your new favorite carajillo this season.
If you want the full recipe card sent straight to your DMs, comment DALGONA below.
If you remember dalgona coffee from 2020, it blew up for a reason — instant coffee whipped with sugar and water until it turned into this thick, velvety foam you could spoon over milk. It was simple, a little over the top, and honestly… pretty delicious.
This cocktail takes that same idea and gives it the night-cap treatment with tequila, espresso, #Licor43, and a salted chocolate dalgona foam that sits right on top made with Licor 43’s chocolate liqueur. It’s rich, smooth, and way easier to drink than it looks.
Shop Licor 43 in time for the holidays at buylicor43.com
Please drink responsibly.
Cheers, y’all!
ingredients:
1 oz | 30 ml Fresh Espresso
1 oz | 30 ml Tequila
1 oz | 30 ml Licor 43
Salted Chocolate Dalgona Foam (see below)
Sea Salt
Grated Chocolate (Garnish)
Sea Salt (Garnish)
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SALTED CHOCOLATE DALGONA FOAM
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2 tsp Instant Espresso
2 tsp Demerara Sugar
1 oz | 30 ml Licor 43 Chocolate
1 oz | 30 ml Water
1 heavy pinch Smoked Sea Salt
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Instructions: Combine all ingredients into a glass and froth using a coffee foamer for 15-20 seconds or until foam has stiff peaks.
instructions:
Combine all of the ingredients in a cocktail shaker with ice. Shake, double strain into a rocks glass over ice. Top with salted chocolate dalgona foam, then finish with grated chocolate a pinch of smoked sea salt.
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner