9 of 12 Days of Amorada: Mexican Coffee

By December 19, 2016Blog


2 teaspoons sugar
3 ounces Amorada Tequila
3 ounces coffee liqueur
Ground cinnamon, to dust
2 cups prepared coffee, divided
2 scoops vanilla ice cream, dividedPour some coffee onto a saucer, do the same with the sugar on another plate.


Dip the rim of your glasses into the coffee and then into the sugar to coat the rim.
Using a kitchen torch or a lighter, caramelize the sugar on the rim.
Add 1 1/2 ozs of both the tequila and the coffee liqueur to each glass.
Dust the Kahlua/tequila mixture with cinnamon, add 1 cup of hot coffee and finish each glass with a scoop of vanilla ice cream.
Dust the ice cream with a shake of cinnamon











Original Source: Creative Culinary

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