Kahlúa Café


Preparation info

  • Difficulty


  • Makes

    10 to 12 cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

I always think of this café as a dessert. I guess anything topped with a dollop of whipped cream deserves that distinction. Add a shot of Kahlúa and you have the perfectly brewed after-dinner drink. Any way you whip it up, it’s a darn good cafecito before or after a meal. If you like the flavor of cinnamon as much as I do, try using a cinnamon stick to mix in the cream. The hint of cinnamon is subtle and does not overpower the flavor of the coffee. Not only is this coffee a feast for the eyes, but it is a satisfyingly sweet treat for the taste buds!


  • 1 10-to-12-cup pot of freshly brewed coffee
  • ½ pint heavy (whipping) cream
  • 1 bottle of Kahlúa
  • 1 dark or milk chocolate bar, grated or shaved
  • 10 to 12 cinnamon sticks


Brew your coffee to your liking. I prefer French-pressed coffee.

Pour the whipping cream into a bowl and whip with a hand blender until light and fluffy.

For each serving, pour some coffee into a favorite coffee mug; add 1 ounce of Kahlúa, and top off with a dollop of whipped cream. Sprinkle some of the grated chocolate on the whipped cream, add a cinnamon stick, and enjoy this warm cup of coffee with dessert.