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
Ingredients 1/4 cup chilled espresso Directions Serves 1.
Brazilian Coffee Cocktail
2 tablespoons cachaça or rum
2 tablespoons sweetened condensed milk
1 cinnamon stick
Adapted from Food Network Magazine
1/4 cup chilled espresso