the Sage Test Kitchen

Fizzy Carajillo

Name: Fizzy Carajillo
Cook time: 900 s
Total time: 900 s
Yield: Serves 3-4
Ingredients: 250 ml 43 liquor; 170 ml cold espresso; 85 ml vodka; 60 ml Supasawa cocktail mixer; 140 ml whole milk; Ice-cubes - to serve; Ground espresso coffee - to garnish; 300 ml whipping cream; 75 g granulated sugar; 9 drops coconut extract

This Liquor 43-spiked coffee cocktail gets a touch of extra party with a shot of vodka. A quick stint at the InFizz brings some bubbly love and coconut whipped cream is a decadent finishing touch.

15 mins total time

15 mins active time

Easy

Serves 3-4

Ingredients

Measurements:

250 ml 43 liquor
170 ml cold espresso
85 ml vodka
60 ml Supasawa cocktail mixer
140 ml whole milk
Ice-cubes
to serve
Ground espresso coffee
to garnish

For the whipped cream

300 ml whipping cream
75 g granulated sugar
9 drops coconut extract

Instructions

1Place the 43 liquor, cold espresso, vodka and Supasawa in a large measuring jug and stir to combine. Add the milk and stir it slowly. Strain the mixture through a wet cheesecloth. Transfer to an airtight jar or container and refrigerate until required.
Tip: You may need to strain the mixture several times until the liquid looks crystal clear.
2Place the cream, sugar and coconut extract in the bowl of a stand mixer. Whisk until soft peaks form.
3Using the funnel, pour coffee mixture into the InFizz bottle. Top with the FusionCap™ and twist to lock.
4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
6Serve the carajillo over ice and top with the whipped cream. Garnish with ground coffee to serve.