Coffee cocktail with cachaça
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Brazilian cachaça enhances the rich, full-bodied flavor of espresso in this impressive cocktail you'll want to sip again and again. It's easy to make, and its rich coffee flavor is enhanced by cinnamon. If you don't have cachaça, try substituting rum.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup chilled espresso
- 2 tbsp. l. Roma or cachaça
- 2 tbsp. condensed milk with sugar
We recommend
Recipes with similar ingredients: condensed milk, coffee, rum
Cooking the dish according to the recipe:
- In a shaker with ice, combine 1/4 cup chilled espresso, 2 tablespoons rum or cachaça, and 2 tablespoons sweetened condensed milk.
- Shake well, then strain into an ice-filled glass. Garnish with a cinnamon stick.
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