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Keoke Coffee Cocktail

A warming Hawaiian-inspired coffee cocktail made with hot coffee, brandy, coffee liqueur, and crème de cacao, topped with whipped cream and dusted with cocoa.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Hawaiian-inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 ounces fresh hot coffee about 3/4 cup
  • 1/2 ounce brandy about 1 tablespoon
  • 1/2 ounce coffee liqueur such as Kahlua, about 1 tablespoon
  • 1/2 ounce crème de cacao about 1 tablespoon
  • 2 tablespoons whipped cream optional garnish
  • Cocoa powder or chocolate shavings for dusting optional

Equipment

  • Coffee maker or kettle
  • Heatproof mug or cocktail glass
  • Measuring jigger or shot glass
  • Spoon for stirring
  • Small bowl or cup (for whipped cream)

Method
 

  1. Brew 6 ounces of strong hot coffee using your preferred method, ensuring it is piping hot (about 3–5 minutes brewing time).
  2. Pour the hot coffee into a heatproof mug or cocktail glass, leaving about 1/2 inch of space at the top.
  3. Measure and add 1/2 ounce of brandy to the coffee, then stir gently to combine.
  4. Add 1/2 ounce of coffee liqueur and stir well to blend the flavors.
  5. Pour in 1/2 ounce of crème de cacao and stir again until fully incorporated.
  6. Taste the cocktail and adjust the sweetness by adding a splash of hot coffee for less sweetness or extra crème de cacao for more (optional).
  7. Top with 2 tablespoons of whipped cream and immediately dust with cocoa powder or chocolate shavings.
  8. Serve the Keoke Coffee Cocktail immediately while hot.

Notes

Serve immediately and enjoy hot with whipped cream garnish. Adjust sweetness to taste by varying the crème de cacao.