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 CAFè?

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.

DIA 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.

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.

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.

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.stg-diacoffee-st