Spanish Coffee Recipe

151-proof rum: A high-proof alcohol that adds a strong kick and is used to caramelize the sugar.

Kahlua: A coffee-flavored liqueur that adds depth and sweetness to the drink.

Coffee: Hot brewed coffee forms the base of this cocktail.

Sugar: Used to rim the glass and caramelize for added sweetness.

Whipped cream: A creamy topping that balances the strong flavors of the drink.

When lighting the rum in the glass, ensure you use a long lighter or match to keep a safe distance from the flame. This step not only caramelizes the sugar but also adds a dramatic flair to the presentation. Be cautious and perform this step in a well-ventilated area, away from any flammable materials.

• 151-proof rum - Substitute with dark rum: Dark rum has a rich flavor and lower alcohol content, making it a safer and still flavorful alternative.

• kahlua - Substitute with coffee liqueur: Any coffee liqueur will provide a similar coffee flavor with a hint of sweetness.

• hot coffee - Substitute with espresso: Espresso offers a stronger coffee flavor, which can enhance the overall taste of the drink.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like sweetness that complements the coffee and rum.

• whipped cream - Substitute with coconut whipped cream: Coconut whipped cream provides a dairy-free option with a slight tropical flavor.

• Allow the Spanish coffee to cool to room temperature before storing. This prevents condensation, which can dilute the flavors.

• Transfer the coffee mixture into an airtight container. Glass jars with tight-fitting lids work best to maintain the rich aroma and taste.

• Store the container in the refrigerator. The Spanish coffee can be kept for up to 3 days, ensuring you enjoy it at its freshest.

• For freezing, pour the cooled Spanish coffee into ice cube trays. This allows you to thaw only the amount you need without compromising the rest.

• Once frozen, transfer the coffee cubes to a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to enjoy, thaw the desired amount of Spanish coffee in the refrigerator overnight. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the consistency.

• Avoid freezing the whipped cream. Instead, add fresh whipped cream just before serving to preserve its light and fluffy texture.

• If you prefer, you can prepare the whipped cream in advance and store it separately in the refrigerator for up to 2 days. Whip it again briefly before topping your Spanish coffee for the best results.

• Pour the leftover Spanish coffee into a small saucepan.
• Heat it gently over medium-low heat, stirring occasionally to prevent scorching.
• Once warmed, pour it back into a heatproof glass.
• If the whipped cream has melted, add a fresh dollop on top.
• Alternatively, you can reheat the coffee in a microwave-safe mug.
• Microwave on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.
• Top with fresh whipped cream if needed.

• Heatproof glass: A sturdy glass that can withstand high temperatures, essential for safely preparing and serving the hot drink.

• Lighter or match: Used to ignite the rum, which caramelizes the sugar on the rim of the glass.

• Spoon: Necessary for stirring the ingredients together to ensure they are well mixed.

• Measuring jigger: Helps accurately measure the rum and kahlua for the recipe.

• Whipped cream dispenser: Used to top the drink with whipped cream, adding a creamy finish.

• Sugar bowl: Holds the sugar needed to rim the glass and caramelize.

• Coffee maker: Brews the hot coffee that is a key component of the drink.

Pre-measure ingredients: Measure out rum, kahlua, and sugar ahead of time to streamline the process.

Use pre-made whipped cream: Save time by using store-bought whipped cream instead of making it from scratch.

Heat coffee in advance: Brew and keep your coffee hot in a thermos so it's ready when you need it.

Caramelize sugar quickly: Use a kitchen torch to caramelize the sugar faster than waiting for it to melt over the flame.