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Spanish Coffee

An Oregon classic cocktail

Prep Time:
5 minutes


  • 3/4 oz 151-proof Rum
  • 1/4 oz Triple Sec
  • 1-1/2 oz Kahlua
  • Fresh brewed coffee
  • Lightly whipped cream
  • Nutmeg

You will also need a heat proof serving glass! Be sure to use well made coffee using quality beans. Note: You will absolutely need "overproof" rum (151 proof or greater) to ignite and melt the sugar rim. Anything less will not work.


Wipe the rim of your (tempered) glass with a lime wedge, and then dredge in sugar to coat the rim. 

Add the overproof rum and ignite. Tilt the glass and turn slowly to melt and caramelize the sugar. Be careful to not burn down your kitchen or bar! 

Then add the Triple Sec and Kahlua, and fill with coffee, and stir. 

Use a small jar to gently shake the heavy whipping cream to thicken. You want the cream to be thick, but still slightly runny.

Top with the thick cream and finish with freshly grated nutmeg.