Mexican Coffee: Confession & Recipe


Two years ago, I spent a few months working out of my then employer's Mexico office. It was my first time spending significant time in the country and I was beyond excited. I took it upon myself to start my very first morning in San Cristobal de las Casas (pictured above) with a sit down breakfast before work. I ordered the breakfast typico and treated myself to a Mexican coffee. I wanted to just dive in, you know? The barista asked me twice if this was my decided beverage. Yes, of course. I thought Mexican meant spicy, like how it is in chocolate. A fine way to start the morning! The breakfast was delicious and the coffee was thick and tingly. It wasn't spicy though which was disappointing. I had to get to work, so I finished the drink and felt a little funny. As I was waiting for my change, I re-read the contents of Mexican coffee from the menu: tequila. Uh oh. It wasn't even 8:30 a.m. I don't have an ounce of tolerance for alcohol and realized in a moment that I was becoming drunk and about to go introduce myself to my new colleagues. A nervous laugh to myself and a few big breaths later, I walked down the cobblestone streets to the office. I had to confess to the barista of my misunderstanding. She laughed. I did too but could feel the sweat building on my forehead. I remember trying to do one thing that morning when the beginning of my Mexican adventures began on a slightly slurred note: just be cool.

Perhaps not a morning weekday drink but certainly one for the evening hours, I would highly suggest this coffee cocktail with a twist. Here is a simple and tasty recipe from Jenna Weber's blog Fresh Tastes:


  • ½ oz tequila
  • ½ oz kahlua
  • 1 cup strong brewed coffee
  • ¼-1/3 cup melted vanilla ice cream


  1. Melt vanilla ice cream in microwave for 30 seconds
  2. Combine all ingredients and serve immediately.

Yield: 1 serving

Photo by Emily Turner. All rights reserved.