Alex Valencia's Mexican Coffee

November 22, 2019
1 Ratings
Photo by Bobbi Lin
  • Prep time 5 minutes
  • Makes 1 cocktail
Test Kitchen Notes

This recipe is shared in partnership with Cacique®. —The Editors

What You'll Need
  • For the cream:
  • 4 ounces Cacique® Crema Mexicana
  • 4 grams xantham gum
  • For the cocktail:
  • 3/4 ounce coffee liqueur
  • 3/4 ounce reposado tequila
  • 5 ounces black coffee, chilled
  • 1 cinnamon stick, for grating
  • 3 coffee beans
  1. Dry shake the crema with approximately 1 ounce of hot water and the xanthan gum until a foamy cream is achieved. (Note: mixture makes enough foam for approximately 10 servings.)
  2. Build the drink by mixing the coffee liqueur, tequila, and chilled black coffee in a coupe glass. Add a thin layer of the cream on top. Garnish with freshly grated cinnamon and coffee beans.

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