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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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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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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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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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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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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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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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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.

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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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as posted. to Metric. INSTRUCTIONS. Dip the rim of an 8- to 10-ounce glass in lime juice and then in sugar. Add the rum and Triple Sec. With a long match, carefully light the liqueurs, swirling the glass to melt the sugar on the rim. Pour in the Kahlua and then add the coffee. Top with whipped cream and sprinkle with nutmeg.

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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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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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Instructions. Whip the cream with 1 or 2 teaspoons of sugar. Whip the cream just firm. Warm the glass with hot water and swirl it around. Remove the water and dry the glass. Pour the Licor 43 into the glass and make a hot café solo to pour over the top. Take a spoon and gently spoon the whipped cream on top of the coffee.

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Brew up a pot of coffee using your favorite method. If you want to a a sugar or caramelized sugar rim, now is the time. There are a few ways to do this: 1) Pour a thin layer of sugar on a saucer. and a thin layer of simple syrup next to the sugar. 2) Roll the rim of the glass around in the simple syrup and then in the sugar.

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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.