Spanish Coffee Recipe
Make Spanish Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass rim
Warm a heatproof Irish coffee glass (10–12 oz) by filling it with hot water for 1–2 minutes, then discard the water. Spread the brown sugar on a small plate. Lightly dampen the rim with an orange twist—rub the twist around the rim so a thin layer of citrus oils and moisture adheres. Dip the rim into the brown sugar, rotating to coat evenly. Set the glass aside.
- 2
Brew coffee
Brew very strong hot black coffee (about 1½ cups). Use double-strength drip, French press with extra grounds, or espresso brewed long. Keep the coffee hot (near boiling) while preparing the rest.
- 3
Assemble base
Into the warmed, sugar-rimmed glass, pour the coffee liqueur (3/4 fl oz) and orange liqueur (1/2 fl oz). Add the dark rum (1½ fl oz). If you prefer sweeter coffee, stir in the optional granulated sugar (about 1 tsp) at this stage so it dissolves in the hot coffee.
- 4
- 5
Float cream and garnish
Using the back of a spoon held just above the coffee surface, slowly pour the freshly whipped cream (about 1/4 cup) so it floats on top. Sprinkle the freshly grated nutmeg (about 1 tsp) evenly over the cream. Finish with an orange twist hooked on the rim or floated on the cream as garnish.
- 6
Serve immediately while hot. Warn guests that this cocktail contains high-proof rum—sip slowly and enjoy the layered flavors of coffee, orange, and warm spice.