Keoke Coffee Recipe
Kahlua, Brandy, Crème de Cacao, Whipped Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hot Coffee Base
Spirits & Liqueurs
Finishing & Garnish
Method
Prepare Coffee Base
Brew about 1.5 cups of strong, hot coffee (preferably fresh and just off the boil). Pour the hot coffee into a pre-warmed heatproof glass or Irish coffee mug to keep the drink hot. Stir in 1 teaspoon granulated sugar until dissolved.
Add Spirits
Add 1 tablespoon Kahlúa, 1 tablespoon brandy, and 1 teaspoon light crème de cacao to the sweetened hot coffee. Stir gently for about 10–15 seconds to combine and slightly chill the top layer so the whipped cream will float.
Top & Garnish
Carefully spoon or pour 3 tablespoons of freshly whipped cream over the back of a spoon so it floats on top of the hot coffee mixture, forming a distinct cream layer. Finish by grating about 1 teaspoon of dark chocolate over the whipped cream or dusting lightly with cocoa powder.
Serve
Serve immediately while hot. Instruct guests to sip the coffee through the whipped cream for the classic Keoke Coffee experience.