Add the brown sugar and water to a small saucepan over medium heat. Bring to a boil and remove from heat once the brown sugar is dissolved. Fill a large glass with ice and drizzle brown sugar syrup over the ice. Add 5oz. of brewed coffee (cooled) and milk of choice, depending on lightness preference.

Ingredients:

• 4 tbsp. brown sugar
• 2 tbsp. water
• 2 cups ice
• 5 oz. brewed coffee (cooled)
• 2-4 tbsp. oat milk (or milk of choice)

Presented by Tori from Dia Coffees

Let’s talk about a cocktail that hits all the right notes: bold, a little sweet, unapologetically strong, and with a Latin twist that says "I'm not here to play." We're talking about the Carajillo—a coffee cocktail that’s as fun to say as it is to drink.

But before we dive into the recipe (and trust us, you’ll want to try this one immediately), let’s spill the beans on the magic behind this blend: Dia Café.

What’s Dia Café?

Dia Café isn’t just another name on a coffee bag—it’s a movement. Born in Greendale, Wisconsin (yes, you read that right), Dia started as a local café with a big vision: to blend passion and community through coffee that speaks our language. Ethically sourced from passionate growers across Latin America, Dia coffee is more than your morning fix—it's a love letter to our roots.

Now expanding into Phoenix and eyeing new cities, each Dia location partners with Latino families and showcases the art, flavors, and soul of Latin America. Think of Dia as your cool cousin who throws the best parties, brings the good coffee, and somehow always has their life together. Yeah—that’s the vibe.

Every sip is bold, bright, and full of fire. It’s coffee with ganas.

So…What’s a Carajillo?

A Carajillo is the cocktail version of that friend who convinces you to go out for “just one drink” and then leads you into an unforgettable night. It’s strong. It’s sweet. It’s simple. It’s what happens when espresso meets liqueur and decides to throw a party in your mouth.

Here’s the breakdown:

• Main characters: A shot of espresso or strong coffee + Licor 43 (a smooth Spanish liqueur that tastes like vanilla and dreams).
  
• Bonus characters: Ice, cinnamon, and maybe a little personal flair (tequila or rum, anyone?)
  
• How it’s served: Over ice or hot. Nightcap or brunch move. Fancy glass or mason jar—no judgment here.
  

Though it has Spanish origins, the Carajillo is huge in Mexico, where it’s often the star of after-dinner conversations that go way past midnight.

Meet Tori: The Brains Behind Your New Favorite Drink

Tori from Dia Coffees is about to walk you through a Carajillo recipe that slaps. She’s using Dia’s Mucho Macho blend—a bold coffee that doesn’t just wake you up, it lifts you up.

This version is creamy, frothy, and just sweet enough to make you forget there’s alcohol in it (careful now). It’s perfect for impressing your friends, winding down after a long day, or just giving yourself a little ¡vámonos! boost when needed.

How to Make the Perfect Carajillo (Dia Style)

What you’ll need:

• Dia Café’s Mucho Macho brewed coffee (or your favorite blend from seizethedia.com)
  
• Sweetened condensed milk
  
• Licor 43 (or sub in tequila, rum, or mezcal if you’re feeling spicy)
  
• A big ol’ cup of ice
  
• Cinnamon (for that final touch)
  

Let’s break it down:

Step 1:
Start by adding sweetened condensed milk to your brewed coffee—about 1 tablespoon per serving. No need to be exact; we’re not baking a cake here.

Step 2:
Froth the mixture together. You can use a handheld frother or just give it a good whisk with some flair. You want it creamy with a light foam on top—like a café con leche that decided to dress up.

Step 3:
Pour your Licor 43 into a large glass full of ice. Be generous. You're not here for a weak pour.

Step 4:
Now, gently pour your frothy coffee-milk mixture over the ice and liquor. It’ll layer beautifully if you take your time.

Step 5:
Give it a little swirl to mix the flavors. Think of it like waking up all the ingredients and telling them it’s showtime.

Step 6:
Finish with a sprinkle of cinnamon on top. It's a small move with big energy.

And just like that—bam—you’ve got yourself a Carajillo that’ll make you rethink every coffee cocktail you’ve ever had.

When to Serve It (AKA When Not to)

• After dinner when the vibes are still high but your energy is not.
  
• Mid-day when you want something sweet and strong (hello, work-from-home pick-me-up).
  
• At brunch, because mimosas are tired and coffee deserves its moment.
  
• Anytime you want to feel like a Latin mixologist with excellent taste in beans.
  

Final Sip

The Carajillo is proof that simple ingredients, when done right, can deliver serious wow. And when you start with a coffee like Dia’s Mucho Macho, you’re already halfway to greatness.

So go ahead. Seize the Dia. Stir up a Carajillo. And raise your glass to bold flavor, vibrant culture, and cocktails that keep the night (or day) going.

P.S. If you’re not already stocked up, head over to www.seizethedia.com to grab your bag of Mucho Macho or any of Dia's spirited blends. Trust us—once you go Latin, your coffee game never goes back.

Brew 2 oz. of ground Mucho Macho or Babalu using a French Press. Add 1.5 oz. of caramel sauce to the bottom and sides of a mug. Pour coffee into a mug and add steamed milk slowly so the foam stays on the top. Lightly drizzle the rest of the caramel sauce on the foam, or whipped cream if using.

Ingredients:

• 2 oz. French press coffee
• 8 oz. frothy steamed milk
• 2 oz. caramel sauce
• Whipped cream (optional)

Presented by Lucia From Dia Coffee

Let’s be real—there’s coffee, and then there’s coffee. The kind that hits your soul, not just your sleep-deprived brain. And if you know anything about Latin culture, you know that coffee is more than a morning routine—it’s a ritual. It’s community, comfort, and a little fire in your cup. So if you need more latin coffee recipes in your life, we got you!

DIA Café is here to bring that Latin fire to your daily brew. Whether you’re a coffee purist or someone who just wants to upgrade their kitchen game, this guide to making Café con Leche—Latin style—is your one-way ticket to caffeinated bliss.

So, Who Is DIA Café?

DIA Café isn’t just another bag of beans on a grocery shelf. Every coffee bean they roast is a shout-out to the bold, authentic, and unapologetic spirit of Latin America.

Their mission? Blend passion with community. DIA sources its beans ethically from passionate growers all across Latin America—people who live and breathe coffee the same way your abuela does. When you brew a cup of DIA, you’re fueling more than your day—you’re helping uplift Latino communities and keeping our cultural traditions alive and well.

And that’s not just good coffee. That’s real good coffee.

Introducing Lucia — Our Cafecito Coach

Now that we’ve got your attention (and probably your taste buds tingling), meet Lucia. She’s part of the DIA crew and the go-to for no-nonsense, all-flavor coffee recipes. Today, she’s bringing you the ultimate classic: Café con Leche.

This recipe is the kind of thing that makes you pause for a moment and say, “Why haven’t I been making this every day?” Lucky for us, Lucia’s here to show us how it’s done—with a DIA twist.

What Is Café con Leche, Anyway?

“Café con leche” translates directly to “coffee with milk,” but don’t let the simplicity fool you. This drink is a staple from Spain to the Caribbean, and every region (and every household) has their own take.

At its core:

• Ingredients: Strong coffee (usually espresso or bold drip) and scalded milk.
• Prep Style: The milk is heated just under boiling—not steamed, not foamed, just good ol’ fashioned scalding.
• Flavor: Similar to a caffè latte or café au lait, but often richer and more coffee-forward.
• Presentation: In some places, it’s even served in a glass—because why not show off that smooth layering?
• Variations: In Puerto Rico and Cuba, it’s common to add sugar, sometimes a lot of it.

And yes, it’s easy to find in Latin cafés and diners across the world—but why not master it at home?

Lucia’s DIA-Style Café con Leche

This version uses DIA Café’s signature blends to bring out the bold flavors that define Latin coffee culture. Whether it’s Mucho Macho’s strength or Suavecito’s smooth charm, there’s a roast that fits your vibe.

Let’s break it down, step-by-step.

What You’ll Need:

• Steamed (scalded) milk
• Strong drip coffee (DIA blends work best)
• Sugar (optional, but highly recommended)
• Whisk or milk frother

Step 1: Milk First

Start by heating your milk until it’s just under a boil. Once it’s ready, pour it straight into your favorite mug. Yes, the one with the chip on the handle that you refuse to throw away.

Step 2: Sweeten It

Add sugar. One to two tablespoons is the sweet spot, but hey—if you want more, do you. Café con leche is all about comfort.

Step 3: Froth It

Now take your whisk or frother and stir that milk and sugar until you get a nice little foam. Not too thick, just enough to give the top of your drink a smooth, creamy finish.

Step 4: Coffee In

Pour in your hot drip coffee slowly over the milk. Watch it mix together into something warm, rich, and ready to kickstart your day.

And that’s it. Four simple steps to a café-worthy drink at home.

Which DIA Blend Should You Use?

Honestly, you can’t go wrong—but here’s a cheat sheet:

• Mucho Macho – Strong, intense, perfect if you like a bold cup.
• La Chula – Bright and fun, with just enough edge.
• Babalu – Classic and earthy, with that old-school charm.
• Suavecito – Mellow and smooth, like the name suggests.
• Buena Suerte – A little bit of everything—your good luck charm in a mug.

Each blend brings its own attitude to the table, so go with what speaks to your taste (and mood).

More Than a Drink

In Latin homes, coffee is never just about caffeine. It’s how we welcome guests. It’s how we end a meal. It’s how we slow down in a fast world. Café con Leche is a reflection of that rhythm—simple, comforting, and rich with meaning.

So the next time you need a moment to reset, brew a cup with DIA. You’re not just drinking coffee—you’re keeping a tradition alive.

Grab your favorite blend, channel your inner Lucia, and make that Café con Leche. Because life’s too short for boring coffee.

Your cup. Your culture. Your moment.

Brew it right.

Fill a glass halfway with ice cubes. Pour in the tonic water and cooled brewed coffee. Stir in brown sugar (or sweetener of choice) and a pinch of cinnamon. Top with freshly grated orange zest or orange peel twist.

Ingredients:

• 4 oz. freshly brewed DIA coffee (cooled)
• 4 oz. tonic water
• 1 tsp. brown sugar or sweetener of choice (optional)
• Ice cubes
• Dashes of cinnamon
• Orange peel or zest