Spanish Coffee

Half drink, half performance art, entirely delicious.


  • Served in mug
  • 25% ABV


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Coffee liqueur 4.5cl 1.5oz
Dark rum 151 x 2.25cl 0.75oz
Coffee Hot
Whipped cream Fresh
Use ounces
Use centiliters


  1. Sugar the rim of a tempered wine glass.
  2. Pour in the 151.
  3. Use candle lighter or match to light the rum on fire.
  4. Turn glass repeatedly to allow flame to caramelize the sugar on the rim. (Don't melt it completely, just caramelize it.)
  5. While rum is still flaming, sprinkle cinnamon and nutmeg lightly into flame.
  6. Add coffee liqueur, a splash of triple-sec, fill with fresh coffee, and a bit of whipped cream.
  7. Sprinkle a bit more cinnamon on the top.

    (The flame will probably go out when adding either the Kahlua or coffee, but if not, or if you are afraid the glass is becoming too hot, simply place a cocktail napkin over the glass for a second to smother the flame.)


Sometimes referred to as "Flaming Spanish Coffee", this elaborate take on a spiked coffee cocktail is half-performance art, half-consumption. Probably most popular in the Pacific Northwest.

(If you do not have tempered wine glasses, use a good heavy glass coffee mug. Non-tempered thin glass WILL overheat and break. Don't do it.)

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