¡Café Ole!

Originally a Mexican inspired drink, we’ve found that there are several variations that work just as well. For a Jamaican version try using Blue Mountain Coffee, and Tia Maria. For the Colombian version, use Colombian Coffee and Coloma … and so on. You can alter the recipe to fit your preference or your theme for the evening. To begin with, we have provided the directions using Mexican coffee, Tequila and Kahlúa.

Ingredients (Serves 1)
– 2/3 Cup freshly brewed coffee: Press Pot (or French Press) is preferred but any preparation will work.
– 1 1/2 Ounces Tequila: Añejo or Reposado bring an added level of complexity to the drink.

– 1 Ounce coffee liqueur: Kahlúa, (or Tia Maria, Coloma, etc … but only pick one!
– Mexican Whipping Cream; recipe below

Preparation:

  1. Just before serving; heat the mug or stemware with clean hot water, empty the water
    1. Garnish the rim with raw (muscavado) sugar for presentation (optional)
  2. Add the tequila and coffee liqueur to the mug or stemware
  3. Add the coffee
  4. Top with whipped cream (recipe below)
  5. Add a vanilla stick or a cinnamon stick or a chocolate covered coffee bean (optional)
  6. Enjoy!

Mexican Whipping Cream

– 1 Cup heavy cream (whipping cream)
– 1 Tablespoon sugar
– 1 Teaspoon vanilla extract
– 1/2 Teaspoon chili powder (optional)

Whipping Cream Preparation:

In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla, sugar and chili powder until peaks form. Make sure not to over-beat the cream.