Flaming Spanish Coffee Recipe
Equipment
- Tempered Irish Coffee Mug or Wine Glass
- Long lighter
- Whisk
Ingredients
The Prep & Rim
- 1 wedge lemon for wetting the rim
- 2 tbsp granulated sugar for rimming
- 2 oz heavy cream lightly whipped to soft peaks
The Cocktail
- 0.75 oz 151-proof rum Bacardi 151 or Gosling’s
- 0.25 oz Triple Sec
- 1.5 oz Coffee Liqueur Kahlúa
- 3 oz hot coffee strong brewed or Americano
- 1 pinch ground nutmeg freshly grated for garnish
Instructions
- Whip the Cream: Whisk your heavy cream (optionally with a dash of vanilla) until it creates soft peaks. It should be spoonable but not stiff. Set aside.
- Rim the Glass: Take a tempered wine glass or Irish coffee mug. Cut a notch in a lemon wedge and run it around the rim. Immediately dip the rim into a plate of granulated sugar to ensure a thick, even coating.
- Ignite: Add 3/4 oz of 151-proof rum and 1/4 oz of Triple Sec to the glass. Tilt the glass at a 45-degree angle. Using a long lighter, carefully ignite the fumes inside the glass.
- Caramelize: Hold the glass by the stem. Gently swirl the flaming liquid so it licks the sugared rim. Rotate until the sugar turns from white to golden brown and bubbles (about 10-15 seconds).
- Extinguish: Quickly pour in 1.5 oz of Kahlúa. The rising liquid level will help extinguish the flame (or cover with a coaster to snuff it out).
- Add Coffee: Pour the hot, strong coffee into the glass, leaving about an inch of room at the top.
- The Float: Gently spoon the whipped cream over the back of a spoon onto the surface of the coffee so it floats.
- Garnish: Finish with a fresh grating of nutmeg over the white cream and serve immediately.
Notes
There is nothing quite like the theatrical magic of a tableside cocktail. The first time I ordered a Spanish Coffee at Huber’s in Portland—the spiritual home of this drink in the US—I was mesmerized. The bartender arrived with a tray, spun the glass, lit a match, and suddenly, the room was filled with the intoxicating aroma of burnt sugar and nutmeg. It wasn’t just a drink; it was an event.
Since that evening, I have been obsessed with perfecting this spanish coffee recipe at home. While it looks intimidating with the pyrotechnics, it is surprisingly easy to master in your own kitchen. This isn’t just a coffee with booze; it is a perfectly balanced dessert cocktail featuring a crystallized sugar rim, a kiss of fire to caramelize the glass, and a cool cloud of whipped cream on top.
If you are looking for the ultimate after-dinner treat or a show-stopping holiday warmer, this is it. Below, I’ll walk you through exactly how to handle the flame safely and blend the flavors perfectly in this definitive spanish coffee recipe.
Why You’ll Love This Spanish Coffee Recipe
This cocktail strikes the perfect balance between bitterness, sweetness, and warmth. Here is why this specific version is a staple in my entertaining repertoire:
- The Caramelized Rim: Unlike other coffee drinks where the sugar just sits there, the flame in this recipe melts the sugar onto the glass, creating a crunchy, candy-like texture with every sip.
- Visual Spectacle: It is a guaranteed conversation starter. The blue flame dancing inside the glass makes you look like a master mixologist.
- Customizable Intensity: You can adjust the coffee-to-liqueur ratio to make it a heavy nightcap or a lighter dessert pairing.
- Simple Ingredients: You likely have most of the components in your cabinet right now; the magic lies in the technique, not obscure ingredients.
Ingredients & Substitutions
To execute a proper spanish coffee drink recipe, precision with ingredients is key. The flame requires high-proof alcohol, and the flavor depends on quality liqueurs.
151-Proof Rum: This is non-negotiable for the “flaming” aspect. Standard 40% ABV rum will not ignite easily or burn hot enough to caramelize the sugar. I use Bacardi 151 or Gosling’s 151. Safety Note: This is highly flammable.*
- Triple Sec: An orange liqueur is essential for the aroma. You can use Cointreau for a more refined taste, but standard Triple Sec works perfectly for the burn.
- Coffee Liqueur: Kahlúa is the standard here, adding that deep, rich sweetness that bridges the gap between the rum and the coffee.
- Coffee: You need strong, hot coffee. A dark roast or a freshly pulled Americano works best to stand up against the sugar and alcohol.
- Heavy Cream: Do not use the spray can stuff! You need lightly whipped heavy cream (thickened but still pourable) to float on top.
- Garnishes: Lemon wedge (to wet the rim) and granulated sugar. Freshly grated nutmeg is the final touch that adds a nutty aroma.
Dietary Swaps:
- Dairy-Free: Swap the heavy cream for a coconut cream whip.
- Decaf: Use a high-quality decaf roast so you can enjoy this spanish coffee recipe late at night without the jitters.
How to Make Spanish Coffee Recipe
The question I get most often is, “how do you make a spanish coffee without breaking the glass?” The secret is tempering the glass and moving quickly. Follow these phases carefully.
Phase 1: The Prep
Before you light a match, have everything ready. Once the fire starts, you cannot stop to grind beans or find the cream.
1. Whip the Cream: Whisk your heavy cream (with a dash of vanilla if you like) until it creates soft peaks. It should be spoonable but not stiff. Set aside.
2. Rim the Glass: Take a tempered wine glass or Irish coffee mug. Cut a notch in a lemon wedge and run it around the rim. immediately dip the rim into a plate of granulated sugar. Ensure a thick, even coating.
Phase 2: The Flame (The Fun Part)
Chef’s Tip: Keep a damp cloth nearby for safety and ensure your hair is tied back.
1. Add 3/4 oz of 151-proof rum and 1/4 oz of Triple Sec to the glass.
2. Tilt the glass at a 45-degree angle. Using a long-lighter, ignite the fumes inside the glass.
3. Caramelize: Hold the glass by the stem. Gently swirl the flaming liquid so it licks the sugared rim. You will see the sugar turn from white to golden brown and bubble. This creates that signature crust.
4. Nutmeg Spark: carefully sprinkle a pinch of cinnamon or nutmeg over the flame for a sparkly effect (optional but impressive).
Phase 3: The Quench & Build
1. Extinguish: Once the sugar is caramelized (about 10-15 seconds), quickly pour in 1.5 oz of Kahlúa. The liquid level will rise and help put out the flame, or you can cover the glass with a coaster for a second to snuff it out.
2. Add Coffee: Pour your hot, strong coffee into the glass, leaving about an inch of room at the top.
3. The Float: Gently spoon the whipped cream over the back of a spoon onto the surface of the coffee. This ensures it floats rather than mixes.
Phase 4: Garnish
Finish with a fresh grating of nutmeg over the white cream. Serve immediately while the rim is still warm and crunchy.
Expert Tips for Perfect Results
I have broken a glass or two in my time, so learn from my mistakes to get this spanish coffee recipe right on the first try.
- Use Tempered Glass: This is the most critical tip. Standard wine glasses may shatter under the heat of the 151 flame. Use glasses specifically designed for Irish Coffee or thick-walled tempered glassware.
- Don’t Over-Burn: If you let the flame go too long, the sugar will turn black and bitter rather than golden and caramel-like. 10 to 15 seconds is the sweet spot.
- The Temperature Contrast: The joy of this drink is sipping hot coffee through cold cream. Do not stir the drink! Let the layers exist separately.
- Room Temp Alcohol: If your rum is freezing cold, it might be harder to light. Keep your spirits at room temperature.
Storage & Reheating
Because this is a cocktail involving fresh cream and temperature-sensitive caramelization, it does not store well. A recipe for spanish coffee is meant to be consumed the moment it is made.
- Make-Ahead Prep: You can brew the coffee and whip the cream up to 2 hours in advance. Keep the coffee hot in a thermos and the cream chilled in the fridge.
- Reheating: Never reheat a finished cocktail; the cream will curdle and the alcohol will evaporate. Always build fresh.
Serving Suggestions
This drink is rich enough to be a dessert on its own, but it pairs beautifully with specific treats.
- Pairings: Serve with dark chocolate truffles, a slice of burnt Basque cheesecake, or almond biscotti. The crunch of the biscotti mirrors the caramelized sugar rim.
- Morning Alternative: If you love coffee flavors but need a breakfast option that is alcohol-free and nutritious, check out my favorite Coffee Smoothie Recipe for a creamy, energizing start to your day.
- After Dinner: It acts as a digestif thanks to the herbal notes in the Triple Sec and the settling properties of hot coffee.
Conclusion
Mastering this spanish coffee recipe is a rite of passage for any home bartender. It transforms a standard cup of joe into a sensory experience involving sight, smell, and taste. The contrast of the cool cream, the hot coffee, and the crunch of the caramelized sugar rim is truly unbeatable.
Whether you are impressing a date or treating yourself after a long week, the effort of lighting that flame is always worth it. Did you brave the fire and make this? I’d love to hear how your sugar rim turned out!
Common Questions About Spanish Coffee Recipe
Can I make this without the fire?
Yes, you can. To make a spanish coffee drink recipe without fire, simply mix the rum, triple sec, Kahlúa, and hot coffee in a mug. You will miss out on the caramelized sugar flavor on the rim, but the drink itself will still be delicious.
What if I don’t have 151 rum?
If you cannot find Overproof rum, you can use standard rum, but it will not light on fire easily. You may need to warm the rum slightly in a microwave (for 5-10 seconds) before attempting to light it, or simply skip the flame step.
Is this recipe actually Spanish?
Surprisingly, no! While there is a drink in Spain called a Carajillo (coffee with brandy or rum), the flaming spanish coffee recipe as we know it—with the sugared rim and whipped cream—was popularized by Huber’s Cafe in Portland, Oregon.
Can I use a different glass?
If you don’t have an Irish Coffee mug, use a thick-walled heat-safe glass. Do not use delicate crystal or thin stemware, as the thermal shock from the fire and hot coffee can cause them to explode.
How do you make a spanish coffee vegan?
Simply substitute the heavy whipping cream for a high-fat coconut milk (whipped) or a store-bought oat-based whipping cream. Ensure your sugar is vegan-certified (bone-char free).
