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Frequently paired with
The best thing to pair and share with SPANISH COFFEE
Ingredients
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Rim & Garnish
Cocktail
Method
Rim & Garnish
Prepare sugar-cacao rim
On a small plate, combine the granulated sugar and cocoa powder and mix until evenly blended. Rub the lemon or orange wedge around the outer rim of a pre-warmed 10–12 oz Irish coffee or heat-resistant glass mug. Dip the wet rim into the sugar-cacao mixture, pressing gently so a thin, even crust forms. Set the glass aside on a plate to let the rim set while you prepare the drink.
Prepare garnish. Have whipped cream and grated cacao or dark chocolate ready to top the drink once assembled.
Cocktail
Warm the glass
Pour the 2 oz of hot water into the rimmed glass to warm it for about 30 seconds, then discard the water. Warming helps keep the coffee hot and prevents cracking when you add hot liquids.
Build the drink
Add the brown sugar to the warmed, rimmed glass. Pour in the 1 oz brandy and 0.5 oz cacao liqueur. Stir briefly (10–15 seconds) to dissolve the sugar into the spirits.
Add coffee
Pour 6 oz of freshly brewed, hot strong coffee into the glass over the spirit-sugar mixture. Stir gently to combine and further dissolve any remaining sugar. Taste and adjust sweetness if desired (add up to 1 more tsp brown sugar).
Optional rum float
If using, slowly pour 0.5 oz dark rum over the back of a spoon held just above the coffee surface to create a light float.
Finish & serve
Top the coffee with approximately 2 tablespoons of whipped cream, spooned gently so it sits on the surface. Sprinkle the freshly grated cacao or dark chocolate over the whipped cream. Serve immediately with a small spoon.
