Equipment
- 1 Still Optional to make your own white rum
Ingredients
Coffee Liqueur
- 2 cups water
- ¾ cup BochaSweet Sweetener
- ⅛ teaspoon monk fruit extract or another ½ cup BochaSweet
- ¼ cup ground coffee
- 1 ½ cup White Rum
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Instructions
Mexican Coffee:
- 1 oz coffee liqueur
- ½ oz tequila if you’re feeling bold. If not, feel free to add a touch more coffee liqueur or vodka
- 1 cup freshly brewed coffee
- 3 tablespoons whipped cream
- sprinkle of cinnamon
Instructions
For the liqueur:
- In a medium saucepan over medium-high heat, combine water, BochaSweet, monk fruit extract, and coffee grounds.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
- Transfer mixture to a glass jar and add white rum, cocoa powder and vanilla extract
- Seal jar and place in a dark, cool spot and wait…and wait…and wait. At least 3 weeks, shaking the jar every few days.
- Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several day and changes of coffee filter, but it’s worth it to get all the coffee “silt” out of the mixture).
- For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.
Notes
Notes
Each serving of Mexican Coffee has 1.6 g of carbs.
Each serving of Mexican Coffee has 1.6 g of carbs.