Bubbly Carajillo

Instructions

• 1

  Place the 43 liquor, cold espresso, vodka and Supasawa in a large liquid measuring cup 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.
• 2

  Place the cream, sugar and coconut extract in the bowl of a stand mixer. Whisk until soft peaks form.

• 3

  Using the funnel, pour coffee mixture into the InFizz bottle. Top with the FusionCap™ and twist to lock.

• 4

  With 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.

• 5

  Move 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.

• 6

  Serve the carajillo over ice and top with the whipped cream. Garnish with ground coffee to serve.