Recipes Drinks Cocktails 11 Best Coffee Cocktails to Make This Winter Bittersweet and sure to pack a punch, you'll want to add these caffeinated cocktails to your repertoire. By Oset Babür-Winter Oset Babür-Winter Instagram Twitter Title: Senior Drinks Editor, Food & WineLocation: New York CityExperience: Oset Babür-Winter has completed the Wine and Spirits Education Trust's (WSET) Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions. Food & Wine's Editorial Guidelines Updated on December 16, 2022 Share Tweet Pin Email Once you've had your fill of Espresso Martinis (we're not rushing you, by any means), you might be curious what other kinds of caffeinated cocktails, iced and hot, await you. Whether you're looking for a dessert cocktail like the Bushwacker or an Affogato Martini to serve as the grand finale for a perfect night out, or just need to whip up an easy drink that'll keep you awake for an hour or two, like a White Russian, there's a whole world of coffee cocktails out there. Read on for a few of our favorites for the cold months ahead. 01 of 11 Oaxacan Coffee Victor Protasio With a float of whipped cream and just enough sweetness to temper the bitter coffee and herbal notes in the mezcal, this spiked coffee cocktail is well-balanced and fortifying. To make piloncillo syrup, simmer 1 (8-oz.) cone of piloncillo in 1 cup water in a small saucepan until dissolved, about 10 minutes. Get the recipe 02 of 11 Espresso Martini Matt Taylor-Gross / Food Styling by Oset Babür-Winter This recipe from Simon Sebbah, beverage director at NYC's American Bar, gets you a perfectly frothy, caffeinated cocktail every time. Get the recipe 03 of 11 Bushwacker Matt Taylor-Gross / Food Styling Lucy Simon This chocolaty, caffeinated cocktail might look like an average milkshake, but it packs a deliciously boozy punch. Get the recipe 04 of 11 Mudslide Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell Created in the 1970s at Grand Cayman's Wreck Bar at Rum Point, this potent blend of vodka, Kahlúa, and Baileys Original Irish Cream might taste like a milkshake, but it can't be ordered virgin because all you'd get is a cup of crushed ice! The trio of alcohol blends into a smooth and velvety cocktail just sweet and chocolaty enough without being cloying. A generous drizzle of chocolate syrup and a bright red maraschino cherry with a dusting of ground cinnamon top off each glass. Get the recipe 05 of 11 Shortcut Café Brûlot Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Café Brûlot is a signature cocktail of New Orleans, where it's prepared tableside at restaurants in an elaborate process that culminates in pouring flaming, citrus- and cinnamon-infused brandy down a clove-studded orange peel into a special silver-lined punch bowl, then dousing the flames with chicory-flavored coffee. Get the recipe 06 of 11 White Russian Matt Taylor-Gross / Food Styling by Lucy Simon While a White Russian can be made with milk or half and half, heavy cream adds unmatched flavor and texture in this simple cocktail. Get the recipe 07 of 11 Dominicana Sasha Petraske taught Richard Boccato this White Russian variation when Boccato worked for him at Milk & Honey. Boccato makes it with Caffé Lolita coffee liqueur. Get the recipe 08 of 11 Frozen Salted Espresso Martini Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood If you're an espresso martini fan, you'll love this frosty twist. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso's bitterness. Get the recipe 09 of 11 Third Wave Swizzle Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen A swizzle stick is the key to a cold, well-mixed, frothy drink, but if you don’t have one on hand, you can use a long bar spoon to mix (although you won’t get as much frothing). To create the best froth and chill, rub the swizzle stick in between both hands to swish the stick back and forth in the cocktail. Get the recipe 10 of 11 Irish Coffee Brent Hofacker / Getty Images Since coffee is such a big part of the drink, you want strong, freshly brewed stuff that you like to drink. Many inferior Irish Coffees go wrong from the start, using stale coffee and then trying to cover it up with too many additions. Instead, pare down, and break out the good stuff, or at least coffee that you'd drink a fresh cup of without complaint. Get the recipe 11 of 11 Affogato Martini Matt Taylor-Gross / Food Styling by Lucy Simon When it comes to serving the Affogato Martini at home, Cory Holt, Beverage Director for Maialino, recommends pre-scooping the gelato, setting each scoop into the glass that you’re serving the drink in, and freezing the prepared glasses for a minimum of ten minutes prior to drinking. Get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit