1 teaspoon instant coffee granules 3/4 cup milk 1 teaspoon vanilla extract 2 teaspoons white sugar, or to taste 6 ice cubes 2 teaspoons chocolate syrup (optional) Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. … [Read More...] about Coffee Shake
Rosarito, in Baja California
Tony works at La Gondola restaurant in Rosarita, Mexico – – that’s the area of Mexico known as Baja California. This little bar, with an Italian name, is near the beach where the salt water breeze blows in from the ocean. All the tourists come by inquiring about the different tequilas, and Tony has all the answers. His recipe for Mexican Coffee uses white tequila, which is more subtle tasting and has less of a bite than some of the other types of tequila.
Fresh, drip coffee
1 oz. of White Tequila (example: Orendein brand tequila)
1 oz. Cacao liqueur/syrup
To prepare the drink:
In a daquiri glass, pour the shot of tequila first, then pour the hot coffee. Leave enough room at the top for plenty of whipped cream. Spray a mound of canned whipped cream, then slowly drizzle pour a shot of Cacao liqueur on top.