Jewish Mixology with Jhos: The Shabbat-Inspired "Jumexi Coffee" Cocktail | JCCSF

A somewhat intricate drink to make – not unlike the preparation for Shabbat, this drink is started in small steps a few days before it comes together in all of its delicious glory! Be patient, and then enjoy this Shabbat-inspired cocktail, the "Jumexi Coffee" as part of our Nosh on This video series.

INGREDIENTS
1 ounce spiced reposado tequila*
2 teaspoons grated Piloncillo (Mexican loaf sugar)*
5 ounces hot coffee*
Heavy cream to top

CREATE
Brew a pot of strong coffee.
Pre-warm a heat-tolerant glass with hot water. Toss the water when you are ready to go.
Grate about 2 teaspoons of the Piloncillo into the glass, add 1 oz of spiced reposado tequila and stir until most of the sugar dissolves.
While that is melting, pour about 4-5 oz heavy cream into a pint mason jar. Cap tightly with a lid and shake vigorously for 15 seconds, or until the cream has increased in volume by half (to 6-7oz)
Pour the hot coffee into the glass, leaving about ½ inch of headroom, stir gently. With care top with the shaken cream which should float easily on top of the drink. Garnish with a bit of grated piloncillo, and/or fresh nutmeg, or a shake of cinnamon. L’chaim and Shabbat Shalom!!

*For additional chef notes on the recipe, head to jccsf.org/nosh-on-this

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