October in Texas is full of warm, golden days that explode into glorious sunsets that gently fade into clear, star-freckled nights… unless it happens to be a day that the wind screams down from the North Pole, bringing bone-chilling cold that makes you want to retreat to a blanket fort with a carafe of coffee and a good book.
Either way, a coffee cocktail is the perfect adult beverage for Texas’s crazy October moods. There are hot versions to warm you up (hello Irish Coffee) and chilly versions to cool you down; either way the caffeine buzz is the perfect antidote for sleepy evenings when you are supposed to be attending to the incessant stream of trick or treaters that come to your door.
Here are a couple of coffee cocktails to inspire you along with some tips to help you create java drinks that rival your favorite mixologist’s.
Tips for Perfect Coffee Cocktails
- Be sure to serve coffee cocktails either piping hot or ice cold, never lukewarm! For chilled drinks, the cold brewed coffees work extremely well.
- Rum, whiskey, vodka, bourbon, and reposado tequila are all good spirits to combine with coffee.
- Consider the flavored vodkas to change it up; caramel, chocolate, vanilla, and butterscotch are some that work well.
- Use frozen coffee ice cubes instead of regular ice for your coffee drinks to keep them from being diluted.
- Since you will be mixing the coffee with other ingredients make it a little stronger than usual; espresso works well.
- Consider adding a coffee twist to the traditional cocktails you love such as a coffee martini, coffee old-fashioned, etc.
Brazilian Coffee Cocktail | Makes 2 Cocktails
This refreshing espresso cocktail uses dark rum to add depth and kick – change it up by mixing some finely grated chocolate in with the espresso to rim the glass.
- 1/4 cup chilled espresso
- 3 ounces dark rum
- 2 tablespoons sweetened condensed milk, plus a tablespoon for the rims
- Coffee ice cubes
- Ground espresso beans, for the rims of the glasses
- 2 “on-the-rocks” glasses
- Place 1 tablespoon of the sweetened condensed milk on a saucer.
- Place the ground espresso on another saucer.
- Dip the rims of the glasses into the sweetened condensed milk then roll in the ground espresso beans.
- Set aside.
- Combine the espresso, rum, remaining sweetened condensed milk, and the coffee ice cubes in a shaker.
- Shake well.
- Divide the cocktail between the two glasses.
- Add more coffee ice cubes as needed.
Mexican Coffee | Makes 2 Cocktails
Tequila is not usually associated with cocktails, but smooth reposado tequila is perfect in this comforting Mexican coffee!
- 2 cups hot, strong coffee
- 1 tablespoons superfine or regular granulated sugar
- 1/4 teaspoon ground ancho chile pepper
- Chocolate syrup
- 2 ounces coffee liqueur, such as Kahlua
- 1 ounce tequila
- Whipped cream
- Cinnamon for dusting
- In a saucer, mix the sugar, cinnamon, and ancho chile powder.
- Pour a little of the chocolate syrup in another saucer and dip the rims of the glass coffee cups in it (such as the kind used for Irish coffee).
- Roll the chocolate covered rims in the sugar-cinnamon mixture.
- Squeeze a little of the chocolate syrup around the bottom and inside of the glass.
- Add the coffee liqueur and tequila.
- Carefully add the hot coffee, top with whipped cream, and dust with more of the sugar-cinnamon mixture.
- Serve hot.