Love a good spiked coffee drink? So do we! This week, we are sharing some of our favorite coffee-enhancing liquors, liqueurs, and whiskeys. While any combination could be used, some alcohols pair better with coffee than others given coffee's strong natural tones. From sweet to savory to smokey, adding these alcohols to your coffee transforms... Continue Reading →
Decadent, rich and delicious, it is no wonder that the espresso martini remains an all-time favorite as well as a barroom staple. Here we spice up the timeless classic - making it just zesty enough to truly get the party started. Enjoy!
It has been suggested that the Pharisäeer Kaffee originated in the 19th century at a baptismal celebration. The father, a local German farmer, decided to add rum to the guest's coffee as a surprise. This concoction was then topped with whipped cream to mask the odor of the alcohol from the unsuspecting pastor. The result was this lovely, soon to become a traditional, German rum coffee. Incidentally, do not stir this drink before imbibing. Traditionally, anyone caught stirring would be responsible for getting the next round. Enjoy!
This is The Queen Bean's take on a traditional Mexican mocha. It is equally delicious spiked or alcohol-free. Chocolatey and spicy with a cinnamon edge and a little heat, this coffee creation is sure to bring an extra dash of holiday spirit to your next party or chilly holiday evening. Enjoy!
This is the second of 3 drinks featuring Buttered Rum coffee from TheQueenBean.com.
Buttered rum coffee is filled with spicy goodness. When combined with Captain Morgan's spiced rum -- you have an undeniable adventure waiting for you in your glass!
Pure vanilla, gentle lavender, hot or cold, regular or decaffeinated, French vanilla coffee is a perennial favorite, and when you taste these TheQueenBean.com coffee cocktail creations you will understand why! The Vanilla Royále A delicious summertime or anytime treat that can be made with or without whiskey! What you need: 1.5 oz. of your favorite... Continue Reading →