Oaxacan Coffee

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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
Yana Volfson

Yana Volfson is the beverage director for the ATM Group, which includes acclaimed NYC contemporary Mexican restaurants Cosme and ATLA, agave-centric Ticuchi, Elio in Las Vegas, Damian in Los Angeles, and Pujol in Mexico City. Known for her extensive selection of mezcal and Mexican wines, Volfson curates unique beverage programs that complement modern cuisine inspired by and rooted in Mexican flavors and traditions.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Oaxacan Coffee
Photo: Victor Protasio
Total Time:
5 mins
Yield:
1
Cook Mode (Keep screen awake)

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

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

Originally appeared: September 2020

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