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Keoke Coffee

A Hawaiian-inspired tiki bar dessert cocktail that combines strong hot coffee with brandy, Kahlúa, and a float of heavy cream, finished with a brief flame for caramelized flavor and impressive presentation.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Cocktail/Dessert Drink
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 oz hot brewed coffee strong preferred
  • 1 oz brandy
  • 0.5 oz Kahlúa coffee liqueur
  • 0.5 oz heavy cream
  • 0.25 oz sugar optional, for rim or sweetness

Equipment

  • 8 oz coffee mug or heatproof glass
  • Jigger or shot glass for measuring
  • Long-handled bar spoon
  • Long lighter or long-stem matches
  • Coffee maker or kettle
  • Small pitcher for cream
  • Thermometer (optional)

Method
 

  1. Brew 6 ounces of strong hot coffee, keeping it above 175°F (80°C).
  2. Pour the hot coffee into an 8 oz heatproof glass or mug, filling it three-quarters full.
  3. Measure and pour 1 oz of brandy into the coffee and stir gently to combine.
  4. Add 0.5 oz of Kahlúa to the mixture and stir to distribute the flavors evenly.
  5. Clear any flammable items from the area and position your lighter or matches safely.
  6. Carefully ignite the surface of the drink and let the flame burn for 10 to 15 seconds.
  7. Blow out the flame by exhaling sharply across the drink’s surface.
  8. Slowly pour 0.5 oz of heavy cream over the back of a bar spoon so it floats on top.

Notes

Serve immediately after making while the drink is warm and the cream float is intact.