Carajillo cremat (also named Carajillo of Castellón)

This type of carajillo, typical of the north of Valencia and Castellón (eastern Spain), is much more elaborate than the conventional carajillo that is served in any spanish bar (and also much more expensive). To do this, it is advisable to use an clay glass, although it can also be done with a crystal glass and thus the three layers that are formed due to the different density of the liquids can be appreciated.

INGREDIENTS (4 services):

• 1 cup of espresso coffee (for each glass)
• 3 roasted coffee beans (for each glass)
• 1 piece of lemon peel without the white part, small enough to fit in the glass (for each glass)
• 1 piece of cinnamon stick (the same as the lemon, that fits in the glass, for each glass)
• 2 teaspoons of brown sugar (for each glass)
• 1 cup of rum (200 ml) to distribute among the 4 glasses. It also serves pomace, brandy etc.

At the bottom of each glass we pour two teaspoons of brown sugar. Then the coffee beans and lemon peel are incorporated.

We heat the rum over the fire and when it is about to boil we separate the saucepan from the fire and distribute it among the four glasses. Remember that each glass must have a whole espresso  coffee (30 ml or 1/7 cup) so you must leave enough space.

We stir well and then with a match or lighter we make the mixture burn. A weak flame will be generated that will consume the alcohol. The longer you let it burn, the less strong it will be. It is turned off by placing a saucer on top or anything else that cannot be burnt. Remember that you must constantly stir while it burns. Use a long-handled teaspoon to avoid burning yourself.

Now make the espresso coffee and pour it over the rum but be careful, it must be done by first pouring it over the spoon and then, when it is filled, it falls into the rum so that the typical layers so characteristic of this carajillo are formed.

If you use a crystal glass you will see the layers and if instead of a glass one you use an earthen one it will keep warm for longer.

Extracted from the book "Essential drink recipes", Xavier Molina