15 Different Types of Hot Alcoholic Coffee Espresso Drinks

Name: 15 Different Types of Hot Alcoholic Coffee Espresso Drinks
Yield: 1 Servings
Ingredients: Espresso; Grappa; Whipped Cream; Dulce de leche; Kahlúa; Rum; Sheridans; Whisky; Drambuie; Brown Sugar; Cream; : Irish whiskey; : Cognac; Cinnamon; Cloves; : Lemon twist; : Orange twist

List of different types of hot coffee cocktails, coffee works with everything from vodka and rum to tequila and even gin.

3 - 20 m
Serves 1
Medium

Ingredients

Espresso
Grappa
Whipped Cream
Dulce de leche
Kahlúa
Rum
Sheridans
Whisky
Drambuie
Brown Sugar
Cream
Irish whiskey
Cognac
Cinnamon
Cloves
Lemon twist
Orange twist

Directions

Corretto Alla Grappa

An espresso corretto is a shot of espresso “corrected” with a shot of spirit or liquor, usually grappa, but sometimes sambuca, brandy, or cognac. The shot is usually added before serving, but you can also serve it on the side.

Ron Dulce

Caramel is a flavour that goes seriously well with coffee. This recipe embraces that taste combination with creamy dulce de leche, added coffee flavour from the sweet Kahlua, and a warming sensation from the rum.

Rusty Sheridans

Inspired by the Rusty Nail, the most famous Drambuie cocktail, this recipe leads with whisky, but adds Sheridans for sweetness and to make the coffee flavour more pronounced. For a brighter note, let the lemon twist infuse in the espresso.

Irish Coffee

Joe Sheridan created Irish coffee in 1942, and it has since become the most famous coffee-based drink in the world. It mixes coffee (strong as a friendly hand) and Irish whiskey (smooth as the wit of the land) with sugar and cream.

Cognac Brûlot

This variation of the classic New Orleans cahè brûlot uses either cognac or brandy as the spirit. Cahè brûlot was invented by Jules Alciatore at Antoine’s Restaurant during Prohibition – the citrus and spice were a clever way to conceal alcohol.

And you’ll see in this list of different types of hot coffee cocktails, coffee works with everything from vodka and rum to tequila and even gin.

Steps

1 Done 10 m	CORRETTO ALLA GRAPPA 1. Using the technique on, brew one shot/25ml (1fl oz) of espresso into your cup. 2. Pour 25ml (1fl oz) grappa, or any spirit of your choice, over the top of your espresso. 3. SERVE IT UP - Serve immediately.
2 Done 10-15 m	RON DULCE 1. Pour 1 tablespoon dulce de leche into the glass. Pour over 25ml (1fl oz) rum and 1 tablespoon Kahlua. 2. Using the technique on, brew two shots/50ml (1.5 fl oz) espresso into a small jug and pour it over the alcohol. 3. Whisk 25ml (1 fl oz) whipped cream until thickened but not stiff. 4. SERVE IT UP - Layer the cream on top, pour it in off the back of a spoon, and serve.
3 Done 10 - 15 m	RUSTY SHERIDANS 1. Using the technique on, brew one shot / 25 ml (1 fl oz) of espresso into the glass. 2. Mix 25 ml (1 fl oz) Drambuie, 25 ml (1 fl oz) Sheridans, and 50 ml (1.5 fl oz) whisky in a jug and pour the mixture carefully into the glass, allowing the crema of the espresso to sit on the rising surface as you pour. 3. SERVE IT UP - Garnish with a lemon twist, and serve.
4 Done 10 - 15 m	IRISH COFFEE 1. Using the technique of Filter Pour-Over, brew 120ml (4 fl oz) strong coffee in a pour-over filter. 2. Pour the coffee and 2 teaspoons of brown sugar into the glass, and stir until the sugar dissolves. 3. Add 30ml (1 fl oz) Irish whiskey and stir. Lightly whip 30ml (1 fl oz) cream until it thickens but doesn’t become stiff. 4. SERVE IT UP - Float the cream on top of the coffee by pouring it gently off the back of a spoon, and serve. FILTER POUR-OVER Brewing through a paper filter is an easy way to make coffee straight into a mug or serving vessel. As the grounds are easily disposed of with the paper filter, the method is also clean and stress-free. HOW FILTER POUR-OVER WORKS 1. Rinse the paper filter well. Preheat the filter holder and jug or mug with warm water. Discard the water. 2. Place the jug or mug onto a scale. Place the filter on top, and tare. 3. Add the coffee to the filter and tare again. A good ratio to start with is 60g (2oz) coffee to 1 litre (1.75 pints) water. 4. Saturate the grounds with a little water at preferably 90–94ºC (195–200ºF) and leave them to swell for about 30 seconds to allow the “bloom” to settle. 5. Keep pouring water over in a slow, continuous stream or in portions until you have poured over the right volume of water. Serve when the water has filtered through.
5 Done 10 - 15 m	COGNAC BRÛLOT 1. Pour 30ml (1 fl oz) cognac into the glass and keep it warm using a brandy warmer. Add 1 teaspoon brown sugar, 1 cinnamon stick, 1 clove, 1 lemon twist, and 1 orange twist. 2. Brew about 150ml (5 fl oz) coffee using a French press, AeroPress, or brewer of your choice. Pour it into the glass. If the angle of the snifter means the coffee will overflow, take it oh the brandy warmer stand before filling. 3. SERVE IT UP - Stir with the cinnamon stick until the sugar is dissolved and the ingredients have infused, and serve.
6 Done	Hot Boozy Coffee Ingredients 0.5 shot Brandy 0.5 shot Grand Marnier 0.5 shot Kahlua 4-5 oz hot coffee 1 orange peel 0.5 cup whipped cream 0.5 tsp sugar Instructions Put the whipped cream in either a bowl and whip with a whisk (electric or otherwise) or you can put it in the blender. Whip until soft peaks and then add sugar to taste. Take your orange peel and lightly "burn" with a lighter. This will help the oils come out and will flavour the coffee later. Pour the brandy, grand Marnier, Kahlua, and freshly brewed coffee into a mug. Stir with the orange peel. Spoon some whipped cream on top and enjoy right away! - Courtesy of SideChef blogger Trish Santoro (Well Work Fork)
7 Done	The ODB (Old Duck Blind) Ingredients 16 oz hot coffee 8 oz Knob Creek Bourbon 2 oz cream 2 oz Grade B maple syrup 1 pinch cinnamon 0.25 teaspoon Mexican vanilla Instructions Pour 4 oz of the above mix heated with a cappuccino machine steamer into tempered glass coffee mug. For foam, dry shake heavy cream mixed with a few drops of Kahlua. Layer it over the top, dust it with a pinch of sugar and torch it from the top lightly so as not to break the glass.
8 Done	Southern Limerick Ingredients 0.25 oz rich demerara syrup 0.75 oz Meletti 0.75 oz 1776 Rye 4 oz brewed coffee Instructions In a preheated 7 oz. glass, add the Demerara syrup, Meletti, rye, and brewed coffee. Stir. For a whipped topping, lightly whip cold cream and Demerara syrup in a squeeze bottle. Float ¼-inch of cream on top of the drink with a bar spoon and finish with atomized Angostura bitters. -- Courtesy of Pinewood Social
9 Done	Don Café Ingredients 1.5 oz Don Papa 7YR 3 oz Grady’s Cold Brew Coffee (Hot) 3 oz water 0.5 oz Mr. Black 3 drops Hazelnut extract Instructions Combine all ingredients in a coffee cup.
10 Done	Hot White Russian Ingredients 2.5 cups of freshly brewed coffee 0.5 cup heavy cream 0.5 cup Kahlúa or other coffee-flavoured liqueur, or to taste 0.25 cup vodka, or to taste Whipped heavy cream for garnish if desired Instructions In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some whipped cream. -- Recipe from Epicurious
11 Done	Holiday Coffee Ingredients 1.5 oz Jack Daniel's Single Barrel whiskey 0.5 oz peppermint Syrup* Hot coffee Lightly chipped cream *Peppermint syrup: Crush candy cane and measure one cup, heat with one cup of water until the candy dissolves. Let cool and store in glass. Instructions Add Jack and sugar to a warm glass. Add coffee and top with cream. Sprinkle crushed candy cane on top.
12 Done 3 m	Kahlua Midnight Coffee Cocktail This smooth Kahlua drink combines coffee liqueur with Baileys Irish cream and whiskey before your favourite brewed coffee for the perfect coffee cocktail! Ingredients - 1 oz Kahlua Midnight - 1 oz Irish Cream - ½ oz Whiskey - 6 oz Coffee Instructions - In a coffee cup, add the Kahlua Midnight, Irish cream, and whiskey. - Fill the cup with coffee. - Stir to combine - Garnish with marshmallows if you're feeling wild.
13 Done 5 m	Mexican Coffee Cocktail This 3-ingredient Mexican Coffee Cocktail is the perfect way to start (or end) your day! Made with a delicious combination of tequila, Kahlua, and freshly brewed coffee, it's the perfect drink for coffee lovers and is guaranteed to become your new favourite! Ingredients - 6 ounces freshly brewed coffee (I used a dark Sumatra) - 1 ounce Kahlua - 1/2 ounce tequila - garnish: whipped cream, ground cinnamon & cinnamon stick Instructions - Combine Kahlua and tequila in a mug. - Add hot coffee and stir gently. - Garnish with whipped cream, cinnamon, and a cinnamon stick. Notes Recipe variations: - Make it iced by using strongly brewed, cooled coffee and adding ice - Add a splash of half & half or a scoop of ice cream - Stir in some chocolate syrup - Add 1 ounce of Baileys Irish Cream - Top with chocolate whipped cream - Use flavoured coffee for a delicious twist
14 Done 5 m	Frothy Whipped Coffee White Russian Ingredients - 1 tablespoon hot water - 1 tablespoon instant coffee powder - 1 tablespoon honey or granulated sugar (see note) - 2 ounces (1/4 cup) vodka - 1 - 1 1/2 ounces (2-3 tablespoons) Kahlua - 1-2 ounces (2-4 tablespoons) whole milk or nut milk - 1/4 teaspoon vanilla extract Instructions 1. Combine the hot water, instant coffee, and honey in a bowl. Using an electric mixer, whip until fluffy and light, 2-3 minutes. Alternatively, you can do this with a hand frother too. 2. Fill a glass with ice. Add the vodka, Kahlua, and a splash of vanilla. Stir. Pour the milk over and stir to combine. Spoon the whipped coffee overtop. Gently stir and enjoy! Notes - Sweeteners: I love the flavour of honey and it works well, but sugar does whip up prettier and smoother. - If you love a lot of Whipped Coffee on Top: use 2 tablespoons instant coffee, 2 tablespoons hot water, and 1-2 tablespoons sugar.
15 Done 15 m	Spanish Coffee with Espresso Ingredients For the Rim: - Raw brown sugar I used Sugar in the Raw - 1 orange cut into sections For the Cocktail: - 2 oz. espresso coffee - 1 oz. regular coffee - 1 tsp raw brown sugar - 1 & 1/2 oz. Brandy For the Garnish: - Heavy whipping cream - Grated Orange Zest Instructions 1. Rub a section of orange around the rim of a martini glass and dip the wet rim into the raw brown sugar crystals. 2. Warm the espresso, regular coffee, raw brown sugar and brandy until just steaming but not boiling. Pour into the martini glass and top with a big dollop of whipped cream. 3. Garnish with the grated orange zest.