6 coffee recipes with Cardenal Mendoza

Carajillo de Cardenal Mendoza

• Three coffee beans
• Brown sugar
• Cinnamon stick
• Strands of lemon peel
• A splash of Cardenal Mendoza
• Good espresso

Put the sugar and a splash of brandy in a cup Cardenal MendozaAdd the coffee beans and lemon peel. Heat the mixture and flambé. Then add a good espresso and garnish with a cinnamon stick and strands of lemon peel.

Spanish Coffee (Spanish Coffee)

• 1 cup of strong coffee (preferably espresso)
• 1¹/_{2 oz}brandy Cardenal Mendoza
• 1¹/_{2 oz}Kahlua
• Whipped cream

 Coffee Royale

• Brandy Cardenal Mendoza50 cc
• Sugar: 1 lump
• Coffee: 1 hot cup 
• Chantilly cream

Pour the hot coffee into a coffee cup (or a glass mug). Place a teaspoon with the sugar cube on top of the coffee and then add the brandy. Cardenal Mendoza On top of the sugar. Light the brandy with a lighter and wait until the flame goes out on its own. Immediately after, stir the coffee with the spoon (this spoon will be coated in sugar and brandy). Finally, top the coffee with whipped cream.

Café royale frappé

• 50 cc of strong, cold coffee
• 30 cc of Brandy Cardenal Mendoza

Put the coffee and brandy in a blender with crushed ice and blend well. Pour, without straining, into a champagne glass.
Serve with short straws.

Café brulot  

• 250 cl of strong coffee. 
• 200 cl of brandy Cardenal Mendoza.
• 1 cinnamon stick.
• Grated orange peel.
• Grated lemon peel.
• 2 tablespoons of sugar.

Place the brandy in a copper or metal pot, along with the cloves, cinnamon, grated peel, and sugar. Heat over a flame, flambé, and stir in the coffee, which has been previously brewed in a French press to retain its aroma. Serve very hot in small cups.

Diablo Coffee Cocktail

• 30 cc of brandy Cardenal Mendoza.
• Hot coffee
• 1/4 of a lemon.
• Granulated sugar.

Moisten the rim of a thick glass with lemon. Frost the rim of the glass with sugar. Fill halfway with coffee. Pour in the brandy and heat.