Cuban Coffee Mocktail
This Cuban Coffee Mocktail captures all the bold and sweet intensity of a classic cafecito without any caffeine by using decaf espresso combined with brown sugar foam and a hint of cinnamon. It is a sophisticated and refreshing non-alcoholic drink that is perfect for entertaining or a cozy evening treat.
A bold decaf espresso mocktail topped with sweet brown sugar foam and a dash of warm cinnamon.
Nutrition per serving
Ingredients
Coffee
Sweetener
Spice
Dairy
Serving
Flavoring
Instructions
Brew the Espresso
Brew 2 shots of strong decaf espresso and let it cool for 3 minutes. If you do not have an espresso machine you can use 4 tablespoons of very strong brewed decaf coffee as a substitute without losing much of the intense flavor.
Make the Brown Sugar Foam
In a small bowl combine 2 tablespoons of brown sugar with 2 tablespoons of the warm espresso and whisk vigorously for 2 to 3 minutes until the mixture becomes a thick pale caramel-colored foam similar to the crema on a traditional cafecito.
Assemble the Drink
Fill two glasses with ice cubes. Pour the remaining cooled espresso over the ice and divide equally between the two glasses. Add vanilla extract and the remaining tablespoon of brown sugar to each glass and stir to dissolve.
Top and Garnish
Froth the oat milk or whole milk using a handheld frother until light and airy. Pour the frothed milk over the espresso and top each glass with a generous spoonful of the brown sugar foam. Finish with a light dusting of cinnamon and serve immediately.
Substitutions
Common mistakes
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