0 (0)

Category: Drinks

Mexican iced coffee

Mexican iced coffee
Los Angeles Times

The last dinner plate has been cleared and you're craving coffee with a kick -- an after-dinner drink with just the right amount of sweetness to balance the heady, robust brew. But when the menu appears, it's often hard to ... Read more

Total time: 2 minutes | Serves 1
Note: From Josef Centeno, Opus Restaurant's executive chef. Make the espresso or coffee ahead of time and cool. Patron XO Cafe tequila liqueur is available at some well-stocked wine stores. Tuaca is a vanilla- and citrus-flavored liqueur available at some wine and liquor stores. Add the optional condensed milk if you like your coffee with cream.
  • 1 generous tablespoon condensed milk, optional
  • 1 1/2 ounces Patron XO Cafe tequila liqueur
  • 3/4 ounce Tuaca liqueur
  • 3 ounces espresso at room temperature or an equal amount of double-strength coffee
  • 2 tablespoons slightly sweetened whipped cream, optional
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar

Step 1In a cocktail shaker, stir together the condensed milk, if using, the liqueurs and the espresso or coffee.

Step 2Add ice to an 8-ounce glass and pour the mixture over.

Step 3Garnish with whipped cream, if using, and sprinkle with cinnamon and sugar.

Each serving:
204 calories; 0 protein; 17 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 15 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Rose Parade punch
Drunken Girl Scout
Citrus-infused sake