Spanish Coffee Recipe

Warm and sugar the rim

Warm a heatproof Irish coffee glass or large coffee mug by filling it with hot water for 30 seconds; discard the water, then moisten the rim with a cut orange wedge or a little water. Dip the rim into the granulated sugar so it adheres evenly. Set the glass aside.

Pour 1 cup of freshly brewed hot strong coffee into a small saucepan or heatproof measuring cup. Stir in the dark rum (1 oz), Kahlúa (1/2 oz), and Grand Marnier (1/2 oz). If you prefer the drink a touch sweeter, stir in up to 1 tsp of the granulated sugar now until dissolved.

Flame the top (optional)

If you want the classic flaming Spanish coffee presentation, carefully pour the prepared mixture back into the warmed, sugared glass, leaving some space at the top. Pour the 1/4 oz overproof rum into a small spoon held just above the surface and ignite briefly with a long match or lighter. Allow the flame to burn for 5–10 seconds to caramelize the sugar on the rim (do not leave unattended). Extinguish the flame by placing a metal coaster or small saucer over the glass or allow it to burn out safely before proceeding. Do NOT attempt if inexperienced or in a crowded/kitchen environment; skip to next step if unsure.

If you used the flaming step, ensure the flame is fully out. Spoon or gently float 2 tablespoons of lightly whipped cream (or cold milk if preferred) on top of the hot coffee mixture so it forms a distinct layer. Grate a small amount of fresh nutmeg over the cream and add an orange twist on the rim or floated on top as garnish.

Serve immediately while hot. Stir before drinking if you prefer the cream mixed in. Enjoy responsibly.