Yard Spanish Coffee Recipe

Brew and sweeten

Brew 1 cup of very strong hot coffee. If you like sweeter cocktails, stir the 1 teaspoon granulated sugar into the hot coffee until dissolved.

Combine liqueurs and orange

Into a heatproof mug or glass, add 1 oz Kahlúa and 1/2 oz 151 rum. Add 1/2 teaspoon fresh orange juice (or 1/4 teaspoon Cointreau) and gently pour the hot coffee over the spirits. Stir gently to combine.

Taste briefly and adjust sweetness or orange brightness if desired (add up to another 1/2 teaspoon sugar or a few more drops of orange juice). Note: 151 rum is high-proof; use caution and do not ignite unless experienced and safe conditions are in place.

Chill and whip

Chill a small mixing bowl and whisk or beaters in the fridge for 5–10 minutes if possible. Pour 1/2 cup cold heavy whipping cream into the bowl.

Sweeten and flavor

Add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract to the cream. Whisk or beat on medium speed until soft peaks form (about 1.5–3 minutes by hand; faster with an electric mixer).

Fold in orange zest

Gently fold in 1/4 teaspoon fresh orange zest to impart a subtle citrus note. Do not overwhip; you want a light, airy texture that will float on the hot coffee.

Using a spoon, gently float or dollop the homemade whipped cream on top of the hot coffee mixture so it forms a thick cap. The cream should sit on the surface and slowly melt into the coffee as you sip.

Grate a small pinch (about 1/8 tsp) of nutmeg or cinnamon over the whipped cream if using. Twist an orange peel over the drink to express the oils, rub the peel around the rim if desired, and garnish by placing the twist on the whipped cream.

Serve immediately with a long spoon or small straw. Enjoy while the coffee is hot and the whipped cream remains airy.