Oaxacan Coffee

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.

Oaxacan Coffee
Photo: Victor Protasio
Total Time:
5 mins


  • 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


  1. Stir together coffee, mezcal, and syrup until combined. Top with whipped cream.

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