Mexican Coffee Cocktail

Mexican Coffee Cocktail

Reading the ingredients in this recipe – sweetened condensed milk and hot sauce… in coffee? – made my stomach churn a little. Suffice it to say, you will be pleasantly surprised to find this coffee concoction is surprisingly smooth. Happy Cinco de Mayo!

Ingredients for Coffee:

  • ½ cup hot coffee
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons tequila
  • 1 tablespoon simple syrup
  • 2 dashes Tabasco or other hot sauce
  • whipped cream for topping
  • cinnamon for garnishing

Ingredients for Simple Syrup:

  • equal parts sugar and water

Directions for the Mexican Coffee Cocktail

  1. Stir together the hot coffee, sweetened condensed milk, tequila, simple syrup, and Tabasco in your favorite mug.
  2. Top with as much or as little whipped cream as you like.
  3. Garnish with ground cinnamon.

Directions for the Simple Syrup:

  1. Combine the two in a saucepan and bring to a simmer until the sugar is fully dissolved, about three minutes (the mixture will change from cloudy to clear).
  2. Remove from the heat and allow to cool.
  3. Store the simple syrup in a glass jar in the refrigerator for up to one month.
  4. The original recipe called for tequila reposado, but I used silver because that is what I had on hand.


  1. The measurements called for in the recipe yield little more than a half cup of coffee, so you may want to double the recipe to prepare a full mug as pictured.

Yields:  1 serving



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