Mexican coffee recipe, Brazilian style! Who could ask for anything more? The Latin-Carribean way of drinking your bean juice! Check it out!
My cousin Didi went to Mexico just to ride the donkeys. After a few years there, she returned with the original recipe of this drink. A few hours of experimentation and we came with this new secret formula after my daughter accidentally dropped some mango marmalade inside my mug.
What can I say? She’s a culinary genius!
You can try this recipe with any commercial or gourmet Brazilian coffee.
Preparation time is 5 minutes after coffee is ready.
- 1 sugar cube
- 1 fluid ounce hot water
- 3/4 cup strong Brazilian coffee, prepared with 1 tiny-pinch cinnamon
- 1 tsp coffee-flavored liqueur
- 1 tsp pineapple liqueur
- 1 tsp sugarless mango marmalade
- 1 tablespoon whipped cream
- Add the cinnamon pinch to your desired amount of coffee.
- If making to much coffee, add more cinnamon.
- Prepare the Brazilian coffee with your usual brewing method. (NO BOILING!)
- I use machine dip brewing for this recipe
- Pour sugar and hot water into a coffee mug.
- Add the coffee.
- Add both coffee and pineapple liqueurs
- Add the mango marmalade
- Stir do dissolve.
- Spoon in the whipped cream gently on top of the coffee.
- Serve immediately (try to keep it hot, but not too much)
A liqueur coffee is a mojo cocktail with a shot of liqueur. It may be served in a proper liqueur coffee glass, usually with cream and sugar.
Liqueur brewsters are all alternatives to what is generally recognized as Irish coffee, hot Java with whiskey and a coat of non-whipped cream floating on top.
Liqueur coffee is especially popular in Spanish Galicia, they consider it a traditional liquor. Nationally acknowledged throughout Spain as “carajillo”, it is prepared from a mixture of coffee, sugar, and strong distilled alcohol liquor like orujo, aguardiente or rum.