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This deliciously intense Moroccan coffee recipe was made especially for my New Years blog post by my father who is an amazing cook. The only thing that tops his cooking is his mixology skills. Although he’d never refer to himself as a mixologist, that’s really what he is. Every detail is thought through from the infused salt rim of the glass down to the specific brands he is using. When I asked him to create a special drink recipe for my blog, I just knew he would be so extra! 🙂 But his high level of standards is what makes him so good at what he does. You will need several types of liquor for this recipe (sorry, you can thank my dad for that) but hopefully you will have more of these bottles on-hand than I did since I am still in a temporary apartment while my house is being renovated. Wait… now that I think of it, that’s actually ironic. NOW is the time I SHOULD have this many bottles of liquor on hand because this home renovation is killing me!
I am very excited to share this recipe and look forward to sharing more of his cocktail recipes (and food recipes) on my blog in the future. In fact, I may just carve out a section of my blog exclusively for his recipes – he’s really that awesome! He runs circles around trained culinary chefs and everyone that has dined at his house tells him that he missed his calling. If it isn’t for the stress that owning a restaurant causes, this would’ve been my parents dream for sure.
Holiday Moroccan Coffee
Ingredients
- 1 oz. Cruzan 151 Rum
- 2 oz. Bailey's
- 1 oz. Rumple Minze Peppermint Liquor
- 1/2 oz. Kahlua
- 6 oz. Brewed coffee hot
- Cinnamon
- Nutmeg
- Colored sugar
- Prepared fresh whipped cream
Instructions
- Rim a 10-12 oz. mug with colored sugar. Pour the Cruzan Rum into the mug. Carefully light the rum with a long match or lighter. While the alcohol is burning, add 2 shakes of nutmeg. Blow out flame around 20 seconds.
- Add hot coffee into the mug followed by the Bailey's, Kahlua and Rumple Minze. Be sure the drink is warm enough to serve, it may need to be warmed in the microwave for 30 seconds. Top with whipped cream and sprinkle with cinnamon and nutmeg.
Hello Mallory, As I have noticed, the ingredients were plenty compared to a normal coffee. But I think it’s all worth it. The smell of the spices is enough to make my day. Thanks for the wonderful images you shared with us.