Spanish Coffee Recipe • Elegant After Dinner Cocktail! Club Foody Club Foody

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Pour sugar into a shallow dish. Wet the rim of a wine glass or Irish coffee mug 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.

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Directions. Cut a small slit in a lemon wedge and slide it around the rim of the glass. Dip the rim in granulated sugar and turn it back and forth to coat it well. Add Cognac, Tia Maria and pour in hot coffee. Top generously with whipped cream, sprinkle on some cinnamon and garnish with a cherry.

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Preparation. Run the cut edge of the lemon wedge around the rim of the glass and press the rim into superfine sugar, shaking off the excess. Add the rum and triple sec to the sugar-rimmed glass and carefully ignite, slowly turning until the glass has warmed and the sugar has begun to caramelize. Add the coffee liqueur (the flame should go out.

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Rub a lemon wedge along the rim of your cup or glass then dip in sugar. Fill cup about half way with coffee. Add the liqueur {choose one from each category above} for a total of about 2 ounces. I used an ounce of Amaretto, 1/2 ounce of Kahlua, 1/4 ounce each of spiced rum and brandy. Add an ounce of cream.

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Combine Espresso and Condensed Milk: Pour the shot of espresso into your serving cup. Gradually pour the warmed sweetened condensed milk into the espresso, stirring gently as you pour to ensure even mixing. The condensed milk will add a velvety sweetness and a creamy texture to the coffee.

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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.

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Roll the edge in sugar to evenly coat. Caramelize the sugar with a kitchen torch, moving it back and forth to prevent hot spots. Set aside to cool. Pour rum, Kahlua, Grand Marnier and hot coffee in the glass. Stir to combine. Top with a thick layer of soft whipped cream. Alternatively, stir in ¾ oz heavy cream.

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The most usual thing is to put the coffee in a shot glass made out of glass and not in a regular cup or mug. Make sure you don't fill it to the top because you need room for the liquor. Now grab a Caballito glass (The smallest shot, about 20ml) and fill it with Licor 43 for an authentic Spanish Carajillo.

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Steps to Make It. Gather the ingredients. Marko Goodwin. In separate cups, measure the rum, coffee liqueur, and brewed coffee and have at hand the spices. Using the sugar and lemon juice, rim a heat-resistant wine glass. Place the lemon juice in a shallow bowl and the sugar in another.

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History of Spanish Coffee Recipe. The exact origins of Spanish coffee are unknown, but it is believed to have originated in Spain. The first known recipe for Spanish coffee was published in a Spanish cookbook in 1915. Spanish coffee became popular in the United States in the 1960s, and it is now a popular drink in many countries around the world.

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Instructions. Pull two shots of espresso using your espresso machine or stovetop Moka pot. You can also make ½ cup of strong coffee. Heat the milk over medium heat in a small saucepan on the stove. You want the milk scalded, not boiling, so don't let it reach a full boil. Stir regularly to keep the milk from burning.

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Directions. 1. Brew the espresso and pour it into the serving cup. Pour in the Licor 43 and stir gently with a spoon. 2. Top with whipped cream and dust with cocoa powder. 3. Taste and adjust the sweetness to taste.

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Use a lemon wedge to wet a ½-inch of the rim of the glass and dip the outside in sugar to make a ½-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.

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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.

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Hence, the Spanish coffee recipe is a spin-off of the Carajillo (the traditional Spanish coffee). The most dominant ingredient present in this drink includes rum, liqueur, coffee bean, and any creamy toppings. There are different variations served in most bars and serve as a delicious treat in cocktail parties and outdoor events.

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Nutrition Facts. 3/4 cup: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 0 protein.