Although I love to sip more than one beverage at a time, I didn't want too many drinks crowding the table at Easter brunch, so I settled on a holiday tipple that did double duty as part morning joe, part festive cocktail. This quick and simple libation makes use of cachaça, a sugarcane liquor that's similar to rum and wildly popular in Brazil. When combined with chilled espresso and sweetened, condensed milk, it tastes like an espresso martini, only less lethal. A sprinkle of cinnamon adds layer of nutty flavor. Jive with a twist on java when you read more.

Adapted from Food Network Magazine

Brazilian Coffee Cocktail

Ingredients

1/4 cup chilled espresso
2 tablespoons cachaça or rum
2 tablespoons sweetened condensed milk
Ground cinnamon
1 cinnamon stick

Directions

1. Combine espresso, cachaça or rum, and sweetened condensed milk in a shaker with ice. Shake well, then strain into an ice-filled tumbler glass. Garnish with a sprinkle of ground cinnamon and a whole cinnamon stick.

Serves 1.

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