Brazil is the world's largest coffee producer, currently producing about a third of the world's coffee supply.
Even if you are not used to brew your coffee from single origin Brazilian beans, you are probably drinking Brazilian coffee without knowing it! Often up to 90% of the coffee in an espresso blend is from Brazil.
An adventurous way of having coffee is adding booze to it, and condensed milk for a smooth and velvety taste, creating a caffeine boost cocktail.
We recommend the authentic Brazilian Cachaça. Also known as pinga, caninha, branquinha, it is made from fermented sugarcane juice, being the most popular spirit among distilled alcoholic beverages in Brazil. In other countries, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.
Brazilian Coffee Cocktail
Double shot of Brazilian espresso coffee
2 tablespoons of sweetened condensed milk
2 tablespoon of coffee liqueur
2 tablespoons of cachaça (use vodka or light rum for a similar experience)
Ice (tip: freeze brewed coffee into ice cubes in advance to enhance the drink flavour)
In a cocktail shaker filled with ice, add all ingredients, including the cachaça, and shake vigorously for about 10 to 15 seconds to mix the ingredients well and break the ice. Make it sweeter or boozier according to taste.