Spanish Coffee Recipe

Optional sugar rim

If you want a sugared rim, rub an orange slice around the outside rim of a heatproof coffee mug (or briefly wet with water). Dip the rim in the granulated sugar so the sugar adheres. Set the mug aside.

Lightly whip the heavy cream until it forms soft peaks (use a whisk or hand mixer for ~30–60 seconds). Chill briefly while you make the coffee so the cream holds on top.

Preheat the mug by pouring a small amount of hot water into it, swirling, then discarding the water. This keeps the coffee hot longer.

Add the granulated sugar (1 tsp) to the warmed mug.

Pour 1 tablespoon Kahlúa and 1 tablespoon brandy into the mug over the sugar.

Pour 1 cup of very hot, strong brewed coffee into the mug, pouring over the back of a spoon if you want a gentler mix. Stir gently until the sugar dissolves and the liqueurs are evenly combined.

Gently float the lightly whipped cream on top of the coffee by spooning it over the back of a spoon so it sits as a layer. Do not stir after adding the cream.

Grate a little orange zest over the cream and drop 2–3 whole coffee beans on top as garnish.

Serve immediately while the coffee is hot. Drink through the cream layer so you get the sweet liqueur and coffee flavors followed by the smooth cream.

Adjust sweetness or liqueur quantities to taste: increase sugar or Kahlúa for sweeter drink, or add more brandy for stronger brandy presence.