Try this homemade Spanish coffee recipe! The showy after dinner drink features Kahlua, rum, orange liqueur, and a caramelized sugar rim.
- 3 ounces* coffee
- 2 ounces Kahlua
- 1/2 ounce Triple Sec (or other orange liqueur)
- 1/2 ounce aged rum (or white or dark)
- Granulated sugar, for dipping the glass
- Lemon wedge
- 1 large spoonful sweetened whipped cream (or vegan whipped cream), whipped to soft peaks
- For the garnish: grated chocolate or fresh grated or ground nutmeg
- Make the coffee. Allow it to cool slightly while preparing the drink.
- Make the homemade whipped cream, whipping it to soft peaks.
- Use a lemon wedge to wet a 1/2-inch of the rim of the glass and dip the outside in sugar to make a 1/2-inch band.
- Use a kitchen torch** to caramelize the outside of the glass until the sugar turns brown.
- Add the coffee, Kahlua, triple sec and rum and stir once.
- Gently float the whipped cream on top using the back of a spoon. Garnish with grated chocolate or nutmeg.
*If converting to tablespoons, 1 ounce = 2 tablespoons.
**The traditional method is to place 3/4 ounce 151 rum in the glass first, light it on fire, and tilt the glass to allow the sugar to caramelize. This method doesn’t require a torch, but if you use a thicker glass like an Irish coffee mug it can shatter (which happened to us!). The torch method is safer and makes it easier to serve this drink for multiple people. You can also omit the sugar rim if you prefer; the flavor is still great. Or, you can try the traditional method at your own risk; if you do, add the 151 rum, caramelize the edge, then add the coffee, Kahlua, and Triple Sec (omit the aged rum).
- Category: Drink
- Method: Stirred
- Cuisine: Cocktails
Keywords: Spanish coffee