SPANISH CAFE CARAJILLO

FINE TEAS

CAPPUCCINO

ESPRESSO

pulled espresso shot, vanilla ice cream, almond biscotti

AFFOGATO

five farms irish cream, whiskey whipped cream

BETTER THAN BAILEY'S

vanilla ice cream, house made hot fudge, chocolate toffee crunch, bada bing cherry, fresh whipped cream

HOT FUDGE SUNDAE

our signature warm butter cake, crystallized sugar crust, vanilla ice cream, fresh berry compote

WARM BUTTER CAKE

STELLA ARTOIS

DICTIONARY ROULETTE

NICK'S HONEY BLONDE

MODELO ESPECIAL

COORS LIGHT

YUZU BERRY SPRITZ

NOUGHTY ROSÉ

cranberry, grenadine, pop of sour, fresh berries, ginger beer

GINGER BERRY MULE

lyre's white cane spirit, orgeat, fresh juices, coke float, lilikoi foam

TIKI TWIST

blanco tequila, watermelon & lime, jalapeño, cointreau

COCO RITA

JALAPEÑO WATERMELON MARGARITA

blanco tequila, lime, organic agave nectar

ESPRESSO MARTINI

SKINNY MARGARITA

reposado tequila, del maguey mezcal, licor 43, walnut bitters.

NICK'S MAI TAI

OAXACA OLD FASHIONED

absolut elyx vodka, fresh lime, cointreau, cranberry.

CLASSIC COSMO

Pull a double shot of espresso (about 2 oz). Use freshly ground, fine espresso roast. Brew directly into a small cup or demitasse so it stays hot.

Brew

If you don't have an espresso machine, brew 2 oz of very strong coffee (concentrated) and keep it hot.

Place one large King cube (or a large ice cube) into the rocks glass.

Pour 2 tablespoons (approx. 1 oz) Licor 43 over the ice. Let it sit a few seconds so the liqueur chills slightly.

Carefully pour the hot espresso over the back of a bar spoon onto the liqueur and ice (or pour directly) so the layers initially stay distinct. The hot espresso will slightly warm and mix with the liqueur; layering is optional based on preference.

Gently stir once with a bar spoon if you prefer a more integrated drink. For a layered contrast, do not stir.

Garnish with an orange twist (express the oils over the drink and drop it in) or two coffee beans on top. Serve immediately while espresso is still warm and the ice slowly chills the drink.

For a warmed Carajillo: warm the Licor 43 slightly (not boiling) and pour into a warmed glass, then add espresso without ice for a hot Carajillo.

Adjust sweetness by using 1½–3 tbs Licor 43 depending on taste. Use a smaller regular ice cube if large King cube isn't available.

Licor 43 (or other sweet vanilla-citrus liqueur)

Fresh espresso

Ice cube (large, King cube or jumbo)

Optional: orange twist (for garnish)

Optional: coffee beans (for garnish)

Rocks glass (or old-fashioned glass), 8–12 oz

Espresso machine (or strong coffee maker)

Bar spoon

Peeler or small knife (for orange twist)

Measure teas and flavorings according to sections. Warm teapot and cups by rinsing with hot water, then discard rinse water. This helps maintain steep temperature.

Measure and warm teaware

Bring filtered water to appropriate temperatures for each tea type: black teas 95–100°C (just off boil), green/white teas 75–80°C, herbal/rooibos 95–100°C.

Temperature guide

Bring 300 ml of filtered water to a near boil (95–100°C). Add Assam (4 tsp) and Ceylon (2 tsp) to the teapot or an infuser sized for 2 cups. Pour the hot water over the leaves.

Add cinnamon stick and crushed cardamom pods to the pot when pouring to infuse spice character with the black teas. Steep for 4–5 minutes for a full-bodied cup; reduce to 3–4 minutes for a lighter cup.

After steeping, strain leaves and spices. Serve black tea straight, with honey to taste, or with 60–120 ml warmed milk per serving for a milk tea. Garnish with a lemon wedge on the side (do not add lemon if using milk).

Heat 300 ml of water to 75–80°C (remove from heat and wait ~2 minutes after boiling). Add Sencha (2 tsp) and silver needle (1 tsp) to a separate infuser or small teapot.

Pour the heated water over the leaves and steep for 1.5–3 minutes: 1.5–2 minutes for delicate, vegetal notes; up to 3 minutes for fuller body but expect more astringency. Taste after 90 seconds to judge.

Strain and serve plain. Add a slice of lemon or a drizzle (1/2 tsp) of honey only if desired — citrus will brighten but can overwhelm delicate greens.

For a calming infusion, bring 400 ml water to a boil (95–100°C). Combine rooibos (2 tsp), chamomile (2 tsp), peppermint (1 tsp), and dried rose petals (1 tsp) in an infuser or teapot.

Add fresh ginger slices (4) to the pot for a gentle warming note. Pour boiling water over the herbs and steep for 5–7 minutes; rooibos and herbs tolerate longer steeps and develop sweetness and body.

Strain and sweeten with honey (approx. 2 tsp total for the pot) to taste. Serve hot; these blends are naturally caffeine-free and can be served over ice once cooled.

Yield: The ingredient quantities above are scaled to make multiple single-cup servings across the listed blends. Serve promptly while hot. For shared service, prepare separate pots per tea category to preserve appropriate steep times and temperatures.

Leftover brewed tea: cool to room temperature within 1 hour, refrigerate, and consume within 24–48 hours. Store dry teas airtight, away from light, heat, and moisture for up to 12 months (green/white sooner for freshness).

Adjust quantities proportionally for more servings: use roughly 1 tsp of loose-leaf tea per 150 ml water as a general rule, adjusting by tea style and personal strength preference.

Assam black tea leaves (strong breakfast style)

Ceylon black tea leaves (bright cup)

Sencha green tea leaves

Silver needle white tea buds

Chamomile flowers (dried)

Peppermint leaves (dried)

Rooibos (red bush)

Dried rose petals

Cardamom pods (slightly crushed)

Cinnamon stick

Fresh ginger (thin slices)

Honey

Lemon wedges

Milk (optional, for black tea)

Filtered water

Grind coffee beans fine and tamp firmly (if using an espresso machine). Pull a single shot of espresso (about 30–35 ml) into a pre-warmed 150–180 ml cup. If you prefer decaffeinated, substitute a decaf espresso shot. Keep the crema intact. If you use pre-ground espresso pods or machine, brew one single shot following manufacturer instructions.

Prepare espresso

Pour 6 oz (about 180 ml) cold whole milk into a chilled metal steaming pitcher. Purge the steam wand, then submerge the tip just below the surface and start steaming to introduce small microfoam bubbles for about 3–5 seconds (stretching). Then lower the pitcher so the wand tip is deeper and continue steaming to build temperature until the milk reaches 60–65°C (140–150°F). Aim for velvety microfoam with a glossy texture. If you do not have a steam wand, heat milk to 60–65°C on the stovetop (do not boil) and froth vigorously with a handheld frother until you get about 1 cm of foam, or use an electric milk frother.

Steam milk

If you like your cappuccino sweetened, stir 1 tsp granulated sugar into the warm espresso cup until dissolved. Adjust sugar to taste.

Sweeten (optional)

Hold back the foam with a spoon and pour the steamed milk into the espresso, filling to about 2/3 of the cup. Then spoon or gently pour the remaining milk foam on top to create a roughly 1:1:1 ratio of espresso:steamed milk:foam (traditional cappuccino is ~150–180 ml total). Aim for a thick foam layer about 1–2 cm high.

Combine and pour

Dust the top of the foam lightly with cocoa powder or ground cinnamon (about 1 tsp). Serve immediately.

Garnish

For multiple cappuccinos, scale ingredients linearly (one shot and ~6 oz milk per serving). Steam milk in separate pitchers or steam sequentially, wiping and purging the wand between uses.

Notes for multiple servings

freshly brewed espresso (single shot, 30–35 ml)

whole milk

milk for stretching (extra, optional)

granulated sugar

cocoa powder or ground cinnamon (for garnish)

decaffeinated espresso (optional substitute for regular espresso)

Turn on the espresso machine and allow it to reach brewing temperature (usually 15–30 minutes depending on machine). Place the cup or demitasse under the group head so it is prewarmed.

Warm equipment

Ensure the machine's water reservoir is filled with fresh, filtered water.

Prepare water

If using whole beans, grind 18 g to a fine espresso grind immediately before brewing. The grind should be fine but not powdery; it should clump slightly when pinched.

Grind coffee (if using whole beans)

Dose 18 g of finely ground espresso into a clean, dry portafilter basket. Level and distribute the grounds evenly in the basket to avoid channeling during extraction.

Dose and distribute

Using a tamper, apply even, firm pressure to the grounds until the puck is level and compact (about 20–30 pounds / 9–13 kg of pressure). Wipe any loose grounds from the portafilter rim.

Tamp

Insert and lock the portafilter into the group head. Start the extraction immediately and time it. Aim for a 25–30 second extraction to yield approximately 36 ml of espresso. Adjust grind finer if extraction is faster than 25 s; coarser if longer than 30 s.

Lock in portafilter and start extraction

Look for a steady, honey-like flow that starts dark and becomes a golden, creamy stream. Stop extraction at ~36 ml (single/double depending on basket).

Observe extraction

Serve the espresso immediately in the warmed cup. If desired, add sugar to taste or top up with 60 ml hot water for an americano/lungo.

Serve

Purge the group head with a short burst of water, knock out the used puck, rinse the portafilter, and wipe the steam wand if used.

Clean up

For a sweetened espresso, stir sugar into the hot espresso to taste until dissolved.

For an Americano, after brewing the espresso, pour 60 ml of hot water into the cup and stir gently.

finely ground espresso coffee

filtered water (for brewing)

coffee beans (whole) — optional for grinding

water (for machine reservoir)

sugar

hot water (for lungo/americano)

Place the espresso cup or small serving glass in the freezer for 5–10 minutes before serving, or fill with ice water while preparing to keep the affogato colder longer. Empty the ice water just before assembling.

Chill serving vessel

Grind fresh coffee to espresso-fine, dose and tamp according to your machine's requirements. Pull two shots of espresso (about 60 ml total) so they are hot and freshly brewed. If using a stovetop maker, brew and keep hot until assembly.

Pull the espresso

Place two generous scoops of high-quality vanilla ice cream into the chilled serving cup or glass. Arrange the scoops so there is a small well on top for the espresso to settle into.

Scoop the ice cream

Immediately after pulling the espresso, pour the hot espresso directly over the ice cream scoops. Aim to pour centrally so one scoop partially melts into the espresso and creates a creamy mixture while the other scoop remains intact.

Assemble the affogato

Place two almond biscotti pieces alongside or rested on the rim. Sprinkle toasted sliced almonds and dark chocolate shavings over the top if using. Serve immediately with a small spoon so the diner can break the biscotti into the affogato or enjoy separately.

Garnish and serve

Use a pre-chilled cup to slow melting. Serve immediately after pouring espresso — affogato is best consumed right away while hot espresso and cold ice cream create a contrast.

freshly pulled espresso

vanilla ice cream

almond biscotti

toasted sliced almonds (optional garnish)

dark chocolate shavings (optional)

espresso machine or stovetop espresso maker

espresso cup or small serving glass

ice cream scoop

In a small bowl, dissolve the instant espresso and cocoa powder in 1–2 tablespoons of very hot water to form a smooth, concentrated paste. This ensures the coffee and chocolate evenly incorporate and avoid graininess.

Bloom espresso and cocoa

In a medium mixing pitcher or bowl, whisk together the heavy cream and sweetened condensed milk until smooth and slightly thinned. This creates the creamy body of the liqueur.

Combine cream and condensed milk

Add the vanilla extract, almond extract (if using), and a pinch of salt to the cream mixture. Whisk to combine.

Add flavorings

Whisk the cooled espresso-cocoa paste into the cream mixture until fully incorporated and uniform in color.

Incorporate espresso-cocoa paste

Slowly whisk in the vodka (neutral spirit). Taste and adjust: add an extra 1–2 teaspoons of cocoa or a pinch more salt if needed to balance sweetness. The alcohol will loosen the texture slightly; continue whisking until smooth.

Add alcohol and adjust

Transfer the mixture to an airtight container or bottle and refrigerate for at least 4 hours (ideally overnight). Chilling allows flavors to meld and the texture to fully integrate. Shake or gently invert before serving.

Chill and marry

Place a mixing bowl and beaters or whisk in the freezer for 10 minutes to help the cream whip quickly and hold structure.

Chill equipment

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Using an electric mixer or a sturdy whisk, whip the cream to soft peaks.

Whip cream

Gently fold in the Irish whiskey by hand (or add with the mixer briefly at low speed) until the cream reaches stiff-soft peaks — still pipeable but stable. Taste and add a touch more sugar if desired. Keep chilled until ready to serve.

Add whiskey and finish

Serve the Irish cream chilled over ice, or use as a dessert mixer. To make a pour-over serve: fill a rocks glass with ice, pour 2–3 ounces (60–90 ml) of the homemade Irish cream over the ice, and gently float or pipe 1–2 tablespoons of the whiskey whipped cream on top.

Garnish lightly with chocolate shavings, a dusting of cocoa powder, or a pinch of grated nutmeg. If storing: keep the Irish cream refrigerated and consume within 2–3 weeks; stir or shake before each use. Keep the whipped cream refrigerated and use within 24–48 hours for best texture.

vodka (neutral spirit)

heavy cream

sweetened condensed milk

instant espresso or strong instant coffee

unsweetened cocoa powder

pure vanilla extract

almond extract (optional)

salt

heavy cream (cold)

powdered sugar

good-quality Irish whiskey

vanilla extract

chocolate shavings or cocoa powder

grated nutmeg (optional)

Place chopped dark chocolate in a heatproof bowl and set aside.

Prepare hot fudge

In a small saucepan over medium heat, combine heavy cream, granulated sugar, and light corn syrup. Stir frequently until mixture just begins to simmer and sugar dissolves (about 3–4 minutes). Do not boil vigorously.

Remove the cream mixture from heat and immediately pour over the chopped chocolate and cocoa powder. Let sit 30 seconds to soften the chocolate.

Whisk gently until smooth and glossy. Add butter, vanilla extract, and a pinch of salt; whisk until butter melts and incorporates. If too thick, return to very low heat and whisk until pourable. Keep warm (low heat) or store in a thermos until serving. Makes about 3/4 cup.

Combine toffee bits, chocolate sprinkles (or finely chopped chocolate), and crushed peanuts in a small bowl. Stir to blend. If you prefer a finer crunch, pulse briefly in a food processor or place in a sealed bag and crush gently with a rolling pin.

Place three scoops of cold vanilla ice cream into a chilled sundae glass or bowl (arrange two scoops on the bottom and one on top for a pleasing presentation).

Ladle 3–4 tablespoons (or to taste) of warm house hot fudge over the scoops, allowing it to cascade down the sides.

Sprinkle about 1 tablespoon of the chocolate-toffee crunch evenly over the hot fudge so some adheres to the warm sauce.

Top with about 1/2 cup of fresh whipped cream piped or spooned over the sundae.

Garnish with one maraschino (Bada Bing) cherry on top of the whipped cream. Optionally drizzle an extra teaspoon of hot fudge and sprinkle a few extra toffee pieces for finishing.

Spanish Cafe Carajillo

Fine Teas

Cappuccino

Espresso

Affogato

Better Than Bailey's

Hot Fudge Sundae

Warm Butter Cake

Stella Artois

Dictionary Roulette

Nick's Honey Blonde

Modelo Especial

Coors Light

Yuzu Berry Spritz

Noughty Rosé

Ginger Berry Mule

Tiki Twist

Coco Rita

Jalapeño Watermelon Margarita

Espresso Martini

Skinny Margarita

Nick's Mai Tai

Oaxaca Old Fashioned

Classic Cosmo