Move over Parmesan Espresso Martini—and say hello to the Cotija Carajillo!
While I was R&Ding the cotija cheese foam earlier this week, I asked in my stories what you guys thought I might be up to. I was surprised to find many of the answers describing this exact idea, the ultimate competitor to the massively viral Parmesan Espresso Martini.
As with the former, this version is an amazing crossroad of savory, sweet, and bitter. I’m not gonna lie, I love this much MUCH more.
COTIJA CARAJILLO 1oz | 30ml espresso 1oz | 30ml Licor 43 1oz | 30ml tequila blanco Cotija Foam, to top Combine espresso, Licor 43, and tequila into a shaker tin, add ice, shake, and strain into a rocks glass with ice. Top with cotija cheese foam. Garnish with 3 coffee beans. COTIJA FOAM 250g whole milk 75g cotiija, with sea salt Cooked on low, blended, and fine strained. Yield: 240g cheese/milk mixture ADD: 100 g crema 2 pinches of salt 1/2 tsp of champagne vinegar Add into an iSi canister, charge twice. Leave in fridge for at least 30 mins before use. #carajillo #cotija #espresso