Spirits Mezcal Oaxacan Coffee Be the first to rate & review! 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. By Yana Volfson Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 5 mins Yield: 1 Ingredients 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 Directions Stir together coffee, mezcal, and syrup until combined. Top with whipped cream. Rate it Print