Keoke Coffee Recipe
Coffee with Kahlua, Créme de Cacao, & Brandy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Keoke Coffee
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee Base
Spirits & Liqueurs
Sweetening & Finishing
Method
Coffee Base
Brew 1 cup (about 240 ml) of strong hot coffee. Use a dark-roast ground and a method you prefer (drip, French press, or pour-over). If you already have brewed coffee, reheat gently so it's piping hot but not boiling.
Spirits & Liqueurs
Pre-warm a heatproof glass or mug by rinsing with hot water, then discard the water. Add 1 tablespoon Kahlúa, 1 teaspoon crème de cacao, and 1 tablespoon brandy to the warmed mug.
If you like the drink sweeter, stir in 1/2 teaspoon granulated sugar or 1/2 teaspoon simple syrup now so it dissolves evenly.
Pour the hot brewed coffee into the mug over the liqueurs and brandy, filling to about 3/4–7/8 full (about 1 cup). Stir gently for 10–15 seconds to combine and slightly chill the alcohol so flavors meld.
Sweetening & Finishing
Add Cream
Spoon or pour about 2 tablespoons of lightly whipped cream gently over the back of a spoon so it floats on top of the coffee rather than mixing in. The cream should form a creamy cap.
Garnish with a light dusting of freshly grated nutmeg or chocolate shavings (about 1 teaspoon) over the whipped cream.
Serve immediately while hot. Provide a small spoon so the drinker can stir the cream into the coffee if desired.