Jake’s tied up this morning, so I’m pinch-hitting for him and his Thirsty Thursday beer post.
After several weeks of 60s and 70s here in central Texas three days of temperatures in the 50s have the locals back in winter coats, scarves and gloves.
At a friend’s home a couple of days ago we were served hot coffee with a twist – something she called South of the Border Coffee.
Hot coffee, slightly sweetened, with a splash of Kahula and tequila and topped with whipped cream – warming, smooth and uniquely flavored.
Our hostess claimed it originated in south Texas along the border given the region’s penchant for tequila; having sampled it we now don’t give a hoot where it came from – this one’s a keeper.
Keep that coffee pot humming – bet you’ll want another one….
4 cups freshly brewed hot coffee
2 generous teaspoons sugar
6 ounces Kahula
6 ounces nice sipping Tequila
Whipped cream
Cinnamon, ground
Fill four pre-warmed coffee mugs with hot, freshly brewed coffee, leaving room for 3 ounces of liquid.
Divide the sugar, Kahula and Tequila equally between the four cups, top with a generous dollop of whipped cream and a sprinkle of cinnamon.
Enjoy.
