A Short History Lesson on Spanish Coffee
Coffee was discovered in Ethiopia in the north eastern part of Africa about a thousand years back. By the early 1600’s, coffee make its appearance in Europe. Coffee houses were places where friends would gather and chat about life over a hot cup of coffee.
Coffee became very popular in Spain at this time. Arabic traders took advantage of the popular drink and traded with local coffee house merchants. Arabian coffee was of such high quality, that Spain and its neighbour, Portugal, became famous for this delicious black drink.
At this time, as the Spanish began to colonize large parts of Central and South America, coffee plantations, came with the Spaniards, because the Americas had the perfect climate for growing these beans.
The Spanish developed a roasting method that produced very dark black and oily beans that were used to make very strong coffee known as Spanish Roast or Dark French Roast.
Maybe the Spanish were the first to add alcohol to coffee, and maybe not, but the Spanish baristas thought that a little rum, or brandy, or maybe kahlua would make this drink even more popular, especially after a stressful day at work, or on a cold winter’s afternoon.
Flaming Blue Spanish Coffee
BeachBabyBob and his wife Sue travel the world for many reasons. They spend the cold snowy Canadian winters in Bucerias Mexico, just a few miles up coastal highway 200 from Puerto Vallarta, on the Pacific coast of Mexico. Coffee is delicious in Mexico and Pedro will make his specialty – “Blue” coffee – at Los Pericos restaurant at the famous Ana Ruth’s Hotel in Bucerias Mexico just for you! Ask for the house specialty – Flaming Blue Spanish Coffee, and get ready for an unforgettable experience!
The Bare Necessities (Recipe)
- 3 ounces of brewed coffee in heat resistant stemware
- whipped cream
- 2 ounces of Brandy
- 2 ounces Kahlua
- ground cinnamon and/or ground nutmeg
- lemon juice and sugar to rim the glass
- 2 small plates or bowls to rim the goblet
- 2 stainless steel moats (as in gravy moat)
- pot of flames
- 1 fire extinguisher
Rim the wine glass by dipping its rim into a puddle of lemon juice and immediately dip it into a shallow bowl or plate of brown or fruit sugar. (Of course it makes sense to use a plate/bowl that is larger than the goblet.)
Pour 3 ounces brewed coffee into the goblet..
Pour 2 ounces brandy into one steel moat. Using one moat to cradle the other, hold them close to the pot of flames until the brandy ignites.
Pour the burning brandy back and forth from one moat to the other about 6 times.
Elevate one moat over the second moat. Carefully and slowly pour the burning brandy back and forth from the elevated moat to the lower moat about 6 times.
With great care and flair, pour the flaming brandy into the brewed coffee in the goblet.
Repeat the procedure with the kahlua and pour it into the brandy/coffee mix.
Fill the remainder of the goblet with whipped cream and sprinkle with cinnamon and/or nutmeg.