Kahlua & Coffee Recipe

Cocktail

1. 1

   Hot preparation

   Heat 6 fl oz of freshly brewed J Brooks coffee until steaming but not boiling (about 160–170°F / 71–77°C). In a heatproof mug, pour 2 fl oz Kahlúa, add optional 0.5 tsp simple syrup if you prefer sweeter, then pour the hot coffee over the liqueur. Stir gently to combine. Float 1 fl oz heavy cream or half-and-half on top by pouring it slowly over the back of a spoon for a layered effect, or stir it in for a uniform drink. Garnish with a few coffee beans or a light dusting of grated nutmeg if desired. Serve immediately.

2. 2

   Iced preparation

   Fill a highball or rocks glass with about 1 cup of ice. Pour 2 fl oz Kahlúa over the ice. Add 6 fl oz chilled J Brooks strong cold-brew or chilled coffee. Add 0.5 tsp simple syrup if you want sweetness; stir briefly to combine. Gently pour 1 fl oz heavy cream or half-and-half over the top (or shake the cream with the coffee and Kahlúa in a cocktail shaker with ice for a frothier texture, then strain over fresh ice). Garnish with coffee beans or a sprinkle of grated nutmeg. Serve with a stirrer or straw.

3. 3

   Notes: Adjust Kahlúa (increase to 2.5 fl oz for a stronger cocktail or reduce to 1.5 fl oz for milder) and coffee strength to taste. For a vegan option, substitute cream with full-fat coconut milk or a barista oat milk; for a lighter option use milk instead of cream. If making multiple servings, scale ingredients proportionally and prepare hot coffee or cold-brew in larger batches.