Kaffepause: A Holiday Coffee Cocktail

Name: Kaffepause: A Holiday Coffee Cocktail
Yield: 10
Cuisine: American

Recipe: The Bar Team at Kabin , Kabin , New York City

Photo: Joanna Lin

December 16, 2025

A Scandi take on the Carajillo.

Named after the Norwegian word for “coffee break,” this Scandinavian twist on the Carajillo entices you to hit “pause” on the bustle of the holidays. Inspired by the traditional Norwegian Christmas rice pudding in which a blanched almond is hidden and meant to be found by one lucky person, this coffee cocktail adds almond butter-washed Irish whiskey, Ancho Reyes, and toasted sticky rice milk to the mix.

Ingredients

1 oz. Licor 43
1 oz. espresso
3/4 oz. toasted sticky rice milk
3/4 oz. almond butter-washed Irish whiskey
1/4 oz. Ancho Reyes

Tools:shaker, strainer, immersion blender
Glass:rocks
Garnish:orange zest and Maldon salt

Preparation

Add all the ingredients to a shaker and shake to chill. Strain over a large cube in the glass. Garnish.
Almond Butter-Washed Irish WhiskeyLightly boil a plastic bag with 2 cups of Irish Whiskey (Kabin uses Lost) and 1/2 cup of almond butter (no sugar or salt added) at medium heat for 60 minutes. Freeze overnight, strain, and squeeze butter. Will keep in the refrigerator for 5 to 6 months.
Toasted Sticky Rice MilkToast 1/2 cup of rice in a pan over medium heat until golden. Once cooled, combine the rice with 2 1/4 cups of almond milk and leave in the refrigerator overnight. Strain with conical strainer. Immersion blend the milk with 1 1/3 Tbsp. of demerara and a pinch of salt, and keep cool.

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