Fidel & Co Hot Coffee Recipe

Brew coffee

Brew 2 cups of strong coffee using your preferred method (drip, French press, AeroPress). Aim for a slightly stronger extraction than usual so the final drink remains robust after adding milk and sweetener. If using instant, dissolve the equivalent in 2 cups hot water.

If coffee is too concentrated for your taste, add up to 1/2 cup hot water to adjust strength. Keep the coffee hot (around 175–185°F / 80–85°C) while you prepare the rest.

In a small saucepan or heatproof bowl, combine brown sugar, vanilla extract, and ground cinnamon with 2 tablespoons of the brewed coffee. Warm gently over low heat, stirring until the sugar dissolves and the mixture is fragrant (about 1–2 minutes). This creates a simple spiced syrup that integrates evenly into the hot coffee.

Taste the syrup. Adjust sweetness by adding up to 1/2 tablespoon more brown sugar if you prefer sweeter, or more cinnamon for spiciness. Keep warm.

Combine whole milk and heavy cream in a small saucepan. Heat over medium-low until steaming and just below simmering (do not boil), about 2–3 minutes. If you have a milk frother, froth the heated milk to light foam; otherwise whisk vigorously or use a hand-held frother to create a bit of froth.

Once frothed/heated, remove from heat and set aside. The cream adds body and a slightly silky mouthfeel to the Fidel & Co Hot Coffee.

Divide the hot brewed coffee between two warmed mugs (about 1 cup each). Stir the warm spiced syrup into the coffee, dividing evenly.

Pour the heated milk and cream mixture over the spiced coffee in each mug, holding back the foam with a spoon and then spooning foam on top if desired.

Taste and adjust: if more sweetness or vanilla is desired, stir in small additional amounts of brown sugar or vanilla extract.

Optionally top each mug with a tablespoon of whipped cream. Dust with a light sprinkle of cocoa powder or toasted nutmeg. Add a cinnamon stick for stirring and presentation.

Serve immediately while hot.