My Top 5 Alcoholic Coffee Drinks Of 2016

Here Is My Top 5 Alcoholic Coffee Drinks Of 2016!

Lets get straight into our list shall we? – I saved my absolute favourite until last!

5. Coffee and Rum Milkshake

Coffee Ice Cream:

  • 1 1/2 cups of whole milk
  • 1/2 cup white granulated sugar
  • 1 vanilla bean, scraped
  • Salt
  • 1 cup good-quality coffee beans
  • 1 1/2 cups of heavy cream, divided
  • 5 large egg yolks
  • 1/2 teaspoon finely ground coffee

Salty Chocolate-Covered Coffee Beans:

  • 4 ounces semi-sweet chocolate
  • 15 coffee beans
  • Maldon Sea Salt

Crème Fraîche Whipped Cream:

  • 1 cup of heavy cream
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons of crème fraîche


  • 1/2 cup of whole milk
  • 1/4 cup cooled coffee
  • 2 fluid ounces dark rum
  • 3-4 large scoops of coffee ice cream (recipe follows or store-bought)


Ice Cream:
    1. To a medium saucepan placed over medium-low heat, combine the milk, sugar, vanilla bean, vanilla bean caviar, pinch of salt, whole coffee beans and 1/2 cup of heavy cream. Once the mixture is warm to the touch, cover, remove from the heat and let it to steep for 1-3 hours. (Note: if your coffee beans are a dark roast, they’ll be done in an hour. However, if you’re using a lighter roast (like I did), you’ll want to steep the mixture for 3 hours. If you’re worried about letting milk sit out for that long, transfer the pot to the refrigerator to steep.)
    2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, than scrape the warmed egg yolks back into the saucepan.
    3. Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir, until the mixture thickens and reads 170 degrees F to 175 degrees F on a digital-read thermometer. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.
    4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and transfer to the freezer until firm.
Salty Chocolate-Covered Coffee Beans:
    1. In a double-boiler, or a stainless steel bowl set over a saucepan with simmer water, add the chocolate and cook for 3-4 minutes. Stir with a spatula until chocolate is smooth. Using a fork, dip the coffee beans, one by one, into the chocolate allowing any excess chocolate to drip off; transfer the coffee beans to a sheet of wax paper. Sprinkle with sea salt and transfer to the refrigerator to set, about 5 minutes. Set aside.
Crème Fraîche Whipped Cream:
    1. To a medium bowl, add the heavy cream and powdered sugar. Beat, using a stand-up mixer, until smooth and soft peaks form, about 2-3 minutes. Add crème fraîche and beat for an extra 30 seconds. Set aside.
  1. To the jar of a blender, add the milk, coffee, dark rum and coffee ice cream. Pulse for 5 seconds, until frothy and halfway blended (this is how I like my milkshakes). Divide between glasses. Top with a big dollop of whipped cream and a sprinkling of chocolate-covered coffee beans.

4. Mudslide


  • 3 scoops vanilla ice cream
  • 3 ounces Bailey’s
  • Chocolate syrup, for garnish
  • 1 cherry, for garnish

Blend together the vanilla ice cream and Bailey’s until smooth. Garnish a tall glass with a drizzle of chocolate syrup, pour in the shake, and top with a cherry.

3. Santa Anna Shake


  • 1 ounce silver tequila, preferably Republic Tequila
  • 1/2 ounce Kahlúa
  • 1 1/2 scoops vanilla ice cream, preferably Blue Bell
  • Whipped cream, for garnish
  • Chocolate syrup, for garnish

Add tequila, Kahlúa and ice cream to a mixing pitcher. Mix on low until creamy but pour-able. Pour into a low bucket glass. Garnish with whipped cream and chocolate syrup.

2. Espresso martini


  • 1/2 ounce Kahlúa
  • 1 ounce Absolute Vodka
  • 1 ounce Espresso

Shake together in cocktail shaker, fill with ice and shake again, strain into martini glass, enjoy.


1. Chocolate mocha latte


  • 2 once espresso
  • 4 once skim milk
  • 3 teaspoon light chocolate syrup
  • 2 ounce Kahlúa

Mix together in a glass with ice. Simple.



Of course your favourites may be different from mine but I recommend you try these, they are super tasty! 🙂

What’s your favourite alcoholic coffee drink? Did you try any of those listed above? Comment below and let me know!