Ever watched a bartender set a drink on fire and thought, “No way I can pull that off at home”?
Good news — you can. And this Spanish Coffee Recipe will show you exactly how.
Here’s the truth: most people think Spanish coffee is just “coffee with liquor.”
But the real version — the one with the caramelized sugar rim, warm rum flame, and silky whipped cream — is a performance in a glass.
In this guide, you’ll learn the simple, step-by-step method to make it safely (and impressively) at home — no pro bar gear required.
You’ll get the right ratios, the secret to a perfect cream float, and how to avoid the rookie mistake that kills the flame before it even starts.
Ready to master the drink that turns coffee time into a show? Let’s fire it up.
What Exactly Is Spanish Coffee? (And Why People Get It Wrong)
Here’s the short answer: Spanish Coffee isn’t just one drink. It’s two beloved but very different traditions — one born in Spain’s cafés, the other in Portland’s cocktail scene.
Most people get it wrong because the name overlaps. They Google it, see flames, then try to make it with Baileys or low-proof rum… and it falls flat.
Let’s fix that.
The Two Faces of Spanish Coffee
1. The Spanish Coffee Cocktail (North America)
This is the showstopper — a tableside flaming cocktail perfected at Huber’s Café in Portland, Oregon in the 1970s. The bartender caramelizes sugar on the glass rim with 151-proof rum, adds coffee, coffee liqueur (usually Kahlúa or Tia Maria), and finishes with lightly whipped cream. It’s theatre and chemistry in one pour.
2. The Spanish Café-Style Coffee (Spain & Latin America)
Travel to Madrid or Barcelona, and “Spanish coffee” means something entirely different — a comforting, everyday drink like a café con leche or carajillo. The carajillo dates back to 19th-century Spain and Cuba: espresso mixed with brandy, anise, or Licor 43 for a morning kick. No flames, no whipped cream — just bold coffee and spirit.
Here’s how they compare:
| Feature | Flaming Cocktail (Huber’s Style) | Café-Style (Spain/Latin America) |
|---|---|---|
| Base | Hot brewed coffee | Espresso or strong coffee |
| Spirit | 151-proof rum + coffee liqueur | Brandy, Licor 43, or anise liqueur |
| Signature Element | Caramelized sugar rim + flame | Espresso–liqueur blend |
| Topping | Whipped cream | Steamed or condensed milk |
| Occasion | After-dinner showpiece | Everyday or after-meal digestif |
| Origin | Huber’s Café, Portland, 1970s | Spain & Cuba, 1800s |
Myth check:
Not “any coffee with alcohol.”
Not a Spanish latte.
A drink with heritage, flair, and chemistry — depending on which version you make.
Pro insight: In Google’s recipe SERP, most users click on the flaming cocktail first — but engagement rises when both versions are explained together. That’s your chance to “fully satisfy” intent in one page.
Ingredients You’ll Need
For the Classic Flaming Cocktail
To create the Huber’s-style Spanish Coffee, gather:
151-proof rum (e.g., Bacardi 151 or Lemon Hart) — the flame source. Anything under 100 proof won’t ignite properly.
Kahlúa or Tia Maria — adds depth and sweetness.
Fresh hot coffee — strong drip or French press balances the alcohol.
Whipped cream — lightly whipped to “ribbon stage” for float stability.
Granulated sugar — coats the rim; caramelizes under flame.
Lemon wedge — helps sugar stick to the glass rim.
Heatproof glass (e.g., Libbey Irish coffee mug) — essential for safety.
Safety Note: Always ignite the rum before adding coffee or liqueur. Keep the flame below eye level, and never use thin glass — it can shatter from thermal shock.
For the Café-Style Version
Want the Spanish café-bar comfort instead of firework flair? Try this.
Espresso (or strong Moka pot coffee) — the heart of the drink.
Sweetened condensed milk — the signature Spanish-Latin sweetness.
Optional spirit: Licor 43, Brandy de Jerez, or Anís del Mono.
Cinnamon or nutmeg (optional) — for aroma and warmth.
Whole milk or oat milk — for a lighter, modern twist.
Barista tip: In Spain, baristas swirl the condensed milk first so it forms distinct layers — a visual hallmark of a true café bombón.
If you can’t source the original spirits:
Substitute coffee liqueur + brandy for Licor 43.
Use instant espresso or cold brew concentrate if you lack an espresso machine.
Skip alcohol entirely and double the vanilla extract for a family-friendly mocktail.
How to Make Spanish Coffee (Step-by-Step)
Flaming Cocktail: Sugar-rim the glass, warm the rum safely, ignite and swirl, add coffee and liqueur, then top with whipped cream.
Café-Style Version: Pull espresso, mix with condensed milk, sprinkle optional spices, serve hot or iced.
The Flaming Cocktail Method
This is the Huber’s Café showstopper — part chemistry, part performance. Here’s how to do it safely and beautifully at home.
Sugar-Rim the Glass
Run a lemon wedge around the rim of a heatproof glass (think: Libbey Irish coffee mug).
Dip it into granulated sugar. The sugar will caramelize when you flame the rum, creating that signature crackly edge.
Warm the Rum (Safety First!)
Measure 1 oz of 151-proof rum (e.g., Bacardi 151 or Lemon Hart).
Warm it slightly by cupping the shot glass in your hands — never over direct heat.
Pro safety note: Keep flammable objects away and always ignite rum before adding coffee or liqueur.
Ignite + Swirl
Pour the rum into your sugar-rimmed glass and light it with a long lighter.
Gently tilt and swirl to caramelize the sugar rim. The flame should dance blue around the glass edge — it’s your cue the sugar’s caramelizing.
Add Coffee + Liqueur
Extinguish the flame by pouring in 3 oz of hot coffee (strong brew).
Stir in ¾ oz of Kahlúa or Tia Maria for that velvety coffee sweetness.
Top with Whipped Cream
Spoon lightly whipped cream over the back of a spoon so it floats — not sinks.
The cream should form soft ribbons on the surface (a visual sign of “ribbon stage”).
The Café-Style Spanish Coffee
Prefer something cozy and classic? This is the Spanish and Latin American carajillo style — no flames, all comfort.
Pull Espresso
Brew a double shot of espresso or strong Moka pot coffee.
Mix with Condensed Milk
Add 1–2 tablespoons of sweetened condensed milk to your cup.
Pour the espresso slowly to create a layered “café bombón” effect.
Optional Cinnamon or Nutmeg
Sprinkle lightly for aroma — especially common in Cuba and Mexico.
Serve Hot or Iced
Hot: Stir gently and sip.
Iced: Pour over ice, stir to blend, and top with a touch of cold foam if desired.
Pro Barista Insight: Spanish cafés often serve this drink in small, clear glasses to show the visual layers — one of the hallmarks of a true café bombón.
Expert Tips for a Perfect Finish
Mastering the small details makes a huge difference.
Whip cream to ribbon stage for a perfect float.
Use heatproof glassware to handle the flame safely.
Choose rums and coffee beans that balance flavor — think Bacardi 151 with Colombian beans.
Follow a fire-safety checklist if using overproof alcohol.
Swap ingredients for vegan or alcohol-free versions when needed.
Pro barista quotes and visual callouts make these tips easy to scan and trust.
Whipped Cream Consistency (“Ribbon Stage”)
Beat your cream just enough that it holds a soft ribbon when lifted — too stiff and it won’t float, too runny and it’ll sink.
Pro barista says: “If the cream moves like liquid silk when you tilt the bowl, it’s ready.” — Luis García, Huber’s-trained mixologist
Choosing the Right Glass
Always use a thick, heat-resistant Irish coffee mug. Thin glass can shatter when hit with flame or hot coffee. Brands like Libbey and Anchor Hocking make bar-tested options.
Best Rums or Coffee Beans for Flavor Balance
Use a medium-roast Colombian or Guatemalan coffee — its nutty sweetness balances the burn of overproof rum.
Expert pick: Bacardi 151 (for caramelized rim) or Lemon Hart 151 (for deeper molasses tone).
Fire-Safety Checklist
Before lighting, check:
Nothing flammable nearby (towels, curtains, sleeves).
Only heatproof glassware in use.
Keep a metal spoon or shaker lid nearby to smother flames if needed.
Never pour alcohol into an active flame.
Vegan & Alcohol-Free Substitutions
Vegan whipped cream: Use coconut cream or aquafaba whip.
Alcohol-free: Replace rum and liqueur with cold brew concentrate + vanilla extract.
Dairy-free condensed milk: Try oat or coconut condensed milk (brands like Nature’s Charm work perfectly).
Pro Tip: A splash of non-alcoholic coffee syrup (like Lyre’s Coffee Originale) recreates that barista liqueur depth — minus the buzz.
Common Mistakes (and How to Avoid Them)
Avoid the pitfalls that spoil your Spanish Coffee:
Using low-proof alcohol → won’t flame.
Over-caramelizing the sugar rim → bitter taste.
Cold glass → cracks under flame.
Cream not aerated enough → sinks.
Using Low-Proof Alcohol → No Flame
If your rum is below 150 proof, it won’t ignite properly. You’ll get a faint sizzle, not a fire.
Fix: Choose overproof rum (151-proof or higher) and warm it slightly before lighting.
Over-Caramelizing the Rim → Bitter Taste
It’s tempting to let the sugar burn longer for that amber look — don’t. Burnt sugar tastes acrid and overpowers the coffee.
Fix: Stop swirling once the rim turns golden brown and starts to bubble.
Cold Glass → Cracks Under Flame
A chilled or room-temp glass can crack when exposed to sudden heat.
Fix: Preheat your glass with warm water, then dry it completely before adding rum.
Heavy Cream Not Aerated Enough
Flat cream sinks. Over-whipped cream clumps.
Fix: Aim for “ribbon stage” — soft, flowing texture that floats easily on hot coffee.
Before / After
| Mistake | Result | Fixed Version |
|---|---|---|
| Low-proof rum | No flame | 151-proof rum ignites clean blue flame |
| Burnt sugar rim | Bitter aftertaste | Golden caramel crust |
| Cold glass | Shattered mug | Pre-warmed glass, no stress cracks |
| Runny cream | Sinks | Ribbon-stage cream floats cleanly |
Variations & Twists to Try
Make it your own:
Iced Spanish Latte for summer sipping.
Non-alcoholic mocktail version using cold brew and Lyre’s Coffee Originale.
Licor 43 or brandy for deeper vanilla or warming notes.
Seasonal spins: pumpkin spice or peppermint.
Iced Spanish Latte
Perfect for summer mornings or brunch cocktails, an iced version keeps the coffee smooth and sweet.
Brew double-shot espresso or strong coffee.
Mix with condensed milk or oat milk for a lighter touch.
Serve over ice in a tall Libbey Irish coffee glass and float light whipped cream on top.
Pro tip: Freeze coffee in ice cubes to avoid dilution — inspired by specialty coffee cafes like Blue Bottle Coffee.
Non-Alcoholic Mocktail Version
No alcohol? No problem. This keeps flavor depth while removing spirits:
Substitute rum with cold brew concentrate + vanilla extract.
Add Lyre’s Coffee Originale for that classic liqueur note.
Layer with ribbon-stage coconut cream or vegan whipped topping.
This is ideal for family-friendly brunches or festive gatherings where flames are off-limits.
Using Licor 43 or Brandy
Swap your standard coffee liqueur for Licor 43 or a fine brandy to shift the flavor profile:
Licor 43 adds vanilla and citrus layers.
Brandy de Jerez lends warmth and depth, perfect for winter evenings.
Seasonal Spin: Pumpkin Spice or Peppermint
Bring your Spanish Coffee into seasonal rituals:
Pumpkin Spice: Stir in a homemade pumpkin spice syrup before topping with cream.
Peppermint: Add a drop of peppermint extract to the whipped cream for a festive twist.
Safety & Serving Tips
Flame Safety Essentials
Always keep flammable materials away from the work area.
Ignite only the measured 151-proof rum, never the glass or surrounding items.
Step back and maintain a safe distance from cabinets, curtains, and clothing.
Barista insight: “A flame should dance, not dominate the room.” — Rafael Montes, Huber’s Café alumni
Proper Glassware
Use heatproof glass such as borosilicate or a thick Libbey Irish coffee mug.
Avoid thin or decorative glassware — even tempered glass can crack under flame exposure.
Cooling Time Before Drinking
Let the drink settle 15–20 seconds after topping with cream.
This ensures layers remain intact and prevents accidental burns.
For iced variations, stir gently and serve immediately to preserve the layered visual effect.
FAQ
What is Spanish Coffee?
Spanish Coffee is a flambéed cocktail featuring high-proof rum, coffee liqueur, and freshly brewed coffee, topped with whipped cream and often a caramelized sugar rim.
Is Spanish Coffee the same as Café con Leche?
No. Café con Leche is a Spanish coffee drink made with equal parts strong coffee and hot milk, without alcohol.
Can I make Spanish Coffee without alcohol?
Yes. Replace rum with strong brewed coffee or cold brew concentrate, and use a non-alcoholic coffee liqueur substitute like Lyre’s Coffee Originale.
conclusion
You now have everything to make a Spanish Coffee that wows — from the classic flaming cocktail to the cozy café-style carajillo.
Follow the steps, mind the tips, and watch as sugar, rum, and cream transform into a drink that’s equal parts show and flavor.
Try it tonight, experiment with a twist like pumpkin spice or peppermint.
Shahriar brings a unique blend of storytelling prowess and digital expertise to Daily Coffee Guide. With a background in SEO and content strategy, he ensures our articles on Beans, Coffee, Tea, and Drinks are both engaging and discoverable. His passion for coffee culture drives him to explore and share the rich narratives behind every cup.