Alex Valencia's Mexican Coffee

Photo by Bobbi Lin Test Kitchen Notes This recipe is shared in partnership with Cacique®. —The Editors Prep time 5 minutes Makes 1 cocktail Ingredients 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…

Alex Valencia's Mexican Coffee

recipe image

Alex Valencia's Mexican Coffee

Photo by Bobbi Lin
Test Kitchen Notes

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

  • Prep time
    5 minutes
  • Makes
    1 cocktail
Ingredients
  • 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

Directions
  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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