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.
3 ounces hot freshly brewed coffee
1 1/2 ounces mezcal (preferably Koch El Espadín de Sola de Vega, Olla de Barro)
1/2 ounce piloncillo syrup or simple syrup
Sweetened whipped cream, for garnish
How to Make It
Stir together coffee, mezcal, and syrup until combined. Top with whipped cream.
You May Like
Sign Up for The Dish
Stay in the know with a daily dose of the best seasonal recipes!