Spiked Spanish Coffee Recipes

SPANISH COFFEE

Steps:

• Make the coffee. Allow it to cool slightly while preparing the drink.
• Make the homemade whipped cream, whipping it to soft peaks.
• Use a lemon wedge to wet a 1/2-inch of the rim of the glass and dip the outside in sugar to make a 1/2-inch band.
• Use a kitchen torch** to caramelize the outside of the glass until the sugar turns brown.
• Add the coffee, Kahlua, triple sec and rum and stir once.
• Gently float the whipped cream on top using the back of a spoon. Garnish with grated chocolate or nutmeg.

FLAMING SPANISH COFFEE

Steps:

• In separate cups, measure the rum, coffee liqueur, and brewed coffee and have at hand the spices.
• After the fire is out, your cocktail is complete. However, you can choose one or more of the optional garnishes to finish it off.
• It might still be hot, so enjoy with care.

MEXICAN COFFEE COCKTAIL

Steps:

• Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.

SPANISH COFFEE

Steps:

• Pour sugar into a shallow dish. Wet the rim of the glass and dip in sugar to coat. Add rum and triple sec. Use a long match or lighter to carefully ignite the mixture. Turn glass slowly until sugar begins to caramelize. Pour in coffee liqueur to put out the flame. Top with hot coffee.

SPANISH COFFEE

Steps:

• A few days before you make the coffee, split the vanilla bean in half the long way, and place it with the sugar in a closed container. To make the coffee, warm 2 brandy snifters. Take the wedge of lime and run it around the edge of the glass to wet the rim. Dip it in the vanilla sugar. Pour the orange liqueur into the glasses and, one at a time, light it on fire and tilt the glass to caramelize the vanilla sugared rim. Douse the flame with a little coffee. In a copper saucepan place the almond liqueur, cognac and coffee liqueur and warm them. Divide them between the 2 snifters then top them off with more coffee. Garnish with whipped cream, chocolate shavings and a straw.

SPIKED SPANISH COFFEE

Steps:

• Dampen rim of 10 oz glass or mug with lemon wedge& then dip into sugar.
• Warm cointreau, pour into glass& ignite.
• Add brandy, coffee& tia maria.
• Top with dollop whipped cream.

SWEET SPANISH COFFEE

Steps:

• Rub lemon around the rim of the glass, then dip into a dish of raw sugar.
• Warm brandy in a pan or a chafing dish. Pour into glass and ignite. Add jigger of Kahlua and ignite. Pour in hot coffee, leaving about 1 1/2". Add whipped cream, level to the top of the glass.

SPANISH COFFEE

Steps:

• Divide liqueur and sugar among four mugs. Add coffee. Top with whipped cream and chocolate curls. Serve immediately.