Coffee cocktails are having a real moment these days. It seems every other post this summer was of an espresso martini or iced coffee with a kick.
Depending on the coffee you use, these cocktails can taste chocolatey, nutty, and even fruity and floral.
That opens you up to more than just Baileys and whiskey.
I’m a huge fan of an Irish coffee after dinner, though I usually opt for Tia Maria because it’s sweeter.
But as you’ll see in this list of 17 coffee cocktails, coffee works with everything from vodka and rum to tequila and even gin.
I think we’ve all got stories of hazy nights connected to Long Island iced teas. It’s a pretty potent drink, using vodka, rum, tequila, gin, and triple sec.
To be honest, this creamy coffee version is still pretty powerful.
You’ll need Baileys, Kahlua, vodka, rum, and tequila, which I know sounds like a weird combination, but it does work, I swear!
Shake it all up with your coffee and serve over ice.
You probably know by now that I have a bit of a sweet tooth.
Pair that with my love for coffee, and it won’t come as a surprise to learn that I always have Kahlúa in the house.
But for those who don’t like things as sweet, Kahlúa Midnight is the next best thing.
It’s an intense blend of black coffee and rum, which is the perfect base for this coffee cocktail.
Adding Irish cream will provide a smooth and creamy taste along with a touch of sweetness. And there’s also some whiskey for extra warmth.
Being a margarita lover, I like to collect tasty tequilas. And one of my favorites has to be Patrón XO Cafe, a perfect blend of Arabica coffee and tequila.
This recipe calls for simple white tequila, but I used the XO Cafe for an added boost of coffee taste.
Either way, this drink is worth your time. I found it was best warm with plenty of cinnamon whipped cream on top.
Since bourbon has a sweeter flavor, it works better in coffee cocktails because it can better cut through the acidity and bitterness.
That said, this recipe uses cold brew, so it should already be quite mellow and not bitter at all.
You’ll also add a dash of triple sec to the mix, which provides a light citrus note. It’s optional but lightens this up a bit.
Chocolate and coffee go hand in hand, and this drunken mocha is sure to leave you with a smile on your face.
When you were younger, did you immediately come home from school, grab the milk and chocolate syrup, and make chocolate milk?
Well, that’s how this one starts, so make sure the kids are out of sight!
After making your chocolate milk, you’ll need to add it to a shaker with espresso and Kahlua. Serve over ice with a dusting of cocoa powder.
Alternatively, you could turn this into a boozy frappuccino. Just toss everything into your blender and let it blitz until it’s nice and thick.
Adding cinnamon to coffee is such an easy way to spice things up (pun intended). It could be a simple sprinkle over the top or a whole stick infused into the pot.
Either way, it adds such a lovely warmth.
But since we’re talking coffee cocktails today, we can’t just add simple cinnamon to the mix.
So instead, you’ll grab that bottle of Fireball and try to leave enough room for the coffee!
Unlike tequila, which has a sweeter taste, mezcal is much stronger and almost smokey in flavor. I find that complements coffee perfectly!
You might need to add extra sugar to this, depending on your tastes. It is pretty strong and intense, especially if you use homemade chocolate syrup.
If you can find a coffee-infused mezcal, all the better.
Unfortunately, there aren’t too many (believe me, I’ve looked), but Dangerous Don Cafe Mezcal is absolutely delicious.
As the name suggests, this is a pretty boozy cocktail. So, if you’re not a massive fan of strong drinks, it might not be for you.
If you enjoy that warmth you feel after a sip of martini; I bet you’ll love this.
You’ll need Bailey, Kahlua, and vodka for this, though you could swap the Baileys for heavy cream if you want to tone down the alcohol content.
Instead of simple syrup, I used whipped cream vodka, making this even more like a dessert.
I know you’ve seen this decadent Dalgona coffee all over social media, right? Did you try it out and fall in love like the rest of us?
If you haven’t tried it yet, don’t worry, it’s crazy easy to make.
All you’ll have to do is combine hot water with instant coffee and a bit of sugar, then whisk until it’s light and fluffy.
Yes, really. That’s it! The coffee turns super light and airy, and it’s so luscious and smooth, you’ll want another before you even finish the first.
Like any good White Russian, you’ll start by stirring vodka, Kahlua, vanilla, and milk in a glass.
Pour the milk over a spoon if you want to see those layers.
Finally, top it off with a mound of frothy coffee.
Hands up if you can’t leave the house without stopping for an iced coffee?
Me too! Now, keep those hands up if your go-to cocktail is a margarita?
If you’re nodding along, we might be just soul mates. And if we ever met up, we’d have no choice but to drink these iced coffee margaritas.
If you’re thinking lemon is an odd addition here, please just trust the process.
That hit of citrus works wonders in this drink, and you’ll definitely miss it if you skip it.
The traditional Negroni is a simple blend of gin, sweet vermouth, and Campari, which is an Italian liquor that tastes like orange peel, cherry, clove, and cinnamon.
This cocktail can be a touch bitter, but there are notes of cherry, wine, and citrus too. Then, to make this coffee twist, you’ll just need to add espresso to the mix.
Negroni is a pretty grown-up cocktail already, and adding coffee will only make it more so.
I wouldn’t recommend making this unless you know you like Negroni, as it’s an acquired taste.
A classic Brandy Alexander consists of cognac, crème de cacao, and cream. It’s very creamy and sweet with wonderful milk chocolate and vanilla notes.
You’ve probably already guessed it, but to make a coffee version, you just need to include a splash of coffee liquor.
Since the original is so sweet, you can get away with using straight espresso if you prefer.
Many cocktails (and coffees, too) use simple syrup to enhance the flavor.
Like adding salt to your food, that touch of sweetness can turn your drink from bland to bright in one quick stir.
But there’s no rule saying you can’t put whiskey in that syrup!
You’ll need to make the syrup first, combining water, whiskey, brown sugar, and vanilla and heating until the sugar dissolves.
It’s got such a lovely caramel flavor, and I swear you’ll want to pour it straight over ice cream.
Once the syrup has cooled, stir it into some coffee and top with lightly whipped cream.
Frangelico is a beautiful Italian liquor that blends hazelnuts, coffee, cocoa, and vanilla.
It’s sweet, fragrant, and perfect with nothing more than a lump of ice.
Of course, it’s also stunning in a cup of hot coffee with whipped cream.
Instead of adding milk, you’ll use Irish cream, which adds both the creamy finish and an extra boost of alcohol.
You’ll also add another shot of whiskey for good measure, so you could replace the Irish cream with milk if you prefer.
In Spain, it’s not uncommon to see the locals indulging in brandy and coffee first thing in the morning.
At that time of day, the two are served in separate cups, and they tend to sip the brandy while they enjoy their first hot coffee of the day.
In the evening, the combination is usually served as a Carajillo, where the pair are mixed.
Liquor 43 is a popular choice, and I’ve even been to the distillery near Murcia in Spain, but any brandy will do.
This version adds a touch of orange, which you’ll run around the rim so you can smell it with every sip.
I have to warn you that this cocktail does not taste overly boozy.
On the contrary, it’s super light with some bubbles, so it’s more like a coffee-flavored soda.
So, you might not notice it right away, but this drink will sneak up on you.
Still, I love the dark fruity flavors you get from the sweet vermouth. And this is great for those who don’t want anything ultra-creamy and decadent.
How could I make it all the way to the end of this round-up and not include a traditional Irish coffee?
It’s probably the one you’ve all tried and what you first think of when you hear coffee cocktails.
At home, I tend to just stir everything in the cup and serve. But if you want it to be like you’d get in a restaurant, there are a few extra steps.
Start by pre-warming the cup. Just add hot water and let it sit while you get everything else ready.
Then, pour that water away and add the Irish cream and whiskey to the warm cup. Next, add your freshly brewed coffee before topping it with cream.
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