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Mocha Tequila Iced Coffee

A glass of layered iced coffee with cream on top sits on a coaster, surrounded by coffee beans and bottles of liquor on a countertop.
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A decadent mocha tequila iced coffee made with espresso, tequila, crème de cacao, and a pillowy homemade cold foam. Boozy dessert in a glass.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cocktail
Course: Cocktail

Ingredients  

  • 1 ounce white tequila
  • 1 ounce creme de cacao
  • 2 ounces espresso see notes
  • ½ ounce simple syrup
Cold Foam
  • 1 ½ ounces whipping cream
  • ½ ounce whole milk
  • ½ ounce simple syrup

Method
 

  1. Fill a cocktail shaker with ice, pour in the tequila, creme de cacao, espresso, and simple syrup, then shake until cold.
    1 ounce white tequila, 1 ounce creme de cacao, 2 ounces espresso, ½ ounce simple syrup
    A cocktail shaker filled with a dark beverage sits on a coaster, surrounded by bottles, empty glasses, a glass straw, and coffee beans on a small plate.
  2. Add the whipping cream, milk, and simple syrup to a small jar or cup, then use an electric whisk to whip it until it is soft and fluffy-looking. If you don't have a small electric whisk, you can use a bowl and electric beaters or a hand whisk.
    1 ½ ounces whipping cream, ½ ounce whole milk, ½ ounce simple syrup
    A hand blender is mixing milk in a glass measuring jug on a kitchen counter, surrounded by bottles of alcohol, a coaster, and a dish with coffee beans.
  3. Pour the coffee into a tall, ice-filled glass, then top with the cold foam. Serve with a straw.
    A glass of iced coffee topped with whipped cream sits on a coaster next to a bowl of coffee beans and liquor bottles in the background.

Notes

2 ounces of espresso is about 1 double shot. If you don't have an espresso machine, use strong brewed coffee. 
Author: Kristen Stevens
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