Oaxacan Coffee
Want something stronger than pumpkin spice this fall? This alcohol-infused coffee is for you, and is sure to be a hit at your Thanksgiving dinner! Pronounced, “wuh-hah-kuhn,” this Hot-Tail from Mexico harmoniously blends smoky mezcal with sweet coffee liqueur and bitter fresh brewed coffee and finishes it off with the spice of cinnamon.
According to Epicurious, mezcal is considered a craft spirit, and is viewed as a finer, higher-end product than tequila. Did you know that all tequila is mezcal, but mezcal is not tequila? Unlike other spirits, mezcal farmers sometimes have to wait decades to harvest their agave before transforming it into the spirit at their distilleries (called palenques). Luckily for those of us with less patience, this drink takes only moments to prepare.
Most coffee drinks go from scalding hot (160°F+) to lukewarm in a matter of minutes. Thanks to the technology of Ember, you can enjoy your drink at its optimal temperature for longer. We recommend that you enjoy this beverage at 135°F in your Ember Mug².
Drinking Temperature
Served at 135°F (57°C)
Ingredients
- 1 ½ ounces mezcal
- Brown sugar cubes
- ½ ounce coffee liqueur
- Prepared coffee
- Cinnamon stick
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Directions
- Pour mezcal, coffee liquor, and hot coffee into a glass.
- Shake glass to blend the liquids.
- Add a sugar cube into your Ember Mug².
- Pour mixed liquid into mug.
- Stir with cinnamon stick.
- Serve at 135°F.
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