Oaxacan Coffee

With a float of whipped cream and just enough sweetness to temper the bitter coffee and herbal notes in the mezcal, this spiked coffee cocktail is well-balanced and fortifying.

Ingredients:

  • 3 ounces hot freshly brewed coffee

  • 1 1/2 ounces mezcal (preferably Koch El Espadín de Sola de Vega, Olla de Barro)

  • 1/2 ounce piloncillo syrup or simple syrup

  • Sweetened whipped cream, for garnish

Instructions:

Stir together coffee, mezcal, and syrup until combined. Top with whipped cream.

Attribution:

Recipe: Yana Volfson

Origin: Food & Wine Test Kitchen

Photo: VICTOR PROTASIO

Mezcal CocktailLuchi Campugan