Keoke Coffee Recipe
Coffee with Kahlua, Créme de Cacao, & Brandy
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Ingredients
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Coffee Base
Spirits & Liqueurs
Sweetening & Finishing
Method
Coffee Base
Brew 1 cup (about 240 ml) of strong hot coffee. Use a dark-roast ground and a method you prefer (drip, French press, or pour-over). If you already have brewed coffee, reheat gently so it's piping hot but not boiling.
Spirits & Liqueurs
Pre-warm a heatproof glass or mug by rinsing with hot water, then discard the water. Add 1 tablespoon Kahlúa, 1 teaspoon crème de cacao, and 1 tablespoon brandy to the warmed mug.
If you like the drink sweeter, stir in 1/2 teaspoon granulated sugar or 1/2 teaspoon simple syrup now so it dissolves evenly.
Pour the hot brewed coffee into the mug over the liqueurs and brandy, filling to about 3/4–7/8 full (about 1 cup). Stir gently for 10–15 seconds to combine and slightly chill the alcohol so flavors meld.
Sweetening & Finishing
Add Cream
Spoon or pour about 2 tablespoons of lightly whipped cream gently over the back of a spoon so it floats on top of the coffee rather than mixing in. The cream should form a creamy cap.
Garnish with a light dusting of freshly grated nutmeg or chocolate shavings (about 1 teaspoon) over the whipped cream.
Serve immediately while hot. Provide a small spoon so the drinker can stir the cream into the coffee if desired.