Craving a decadent coffee with fall flavors? This recipe combines espresso, spiced apples, whisky and frothed milk for a drink that falls somewhere between coffee and dessert.
A café cubano, or Cuban coffee, is typically a short, intense and sweet coffee made with very strong espresso.
Here, we stray from the traditional recipe to create a rich, fall-inspired version with apple syrup, pumpkin spice, whisky and frothed milk.
Serve it at brunch, after a meal or simply to warm up on a cool day.
Spiced Apple Whisky Syrup
The fall flavors in this coffee come from a spiced apple whisky syrup. The apples are cooked with brown sugar and pumpkin pie spices, a blend that typically includes cinnamon, ginger, nutmeg and cloves.
Whisky is added to the syrup to complement the apple and spice flavors and bring a warm note to the coffee.
How to Make This Apple Café Cubano
Once the syrup is ready, making the coffee is very simple. Pour the spiced apple syrup into a cup, add the espresso, then top with hot frothed milk.
Finish with a pinch of cinnamon or pumpkin pie spice, if desired.
Variations and Tips
- Alcohol-free: Omit the whisky and add a few drops of vanilla extract.
- For a more festive version: Add 1 oz of whisky when serving.
- Dessert version: Serve with a drizzle of caramel and a cinnamon cookie.
- Vegan version: Use oat or almond milk and dairy-free whipped cream.
Make it ahead: To make preparation even quicker, prepare the syrup in advance. It will keep for several days in the refrigerator.
Can you substitute the whisky? Yes. Use dark rum for a sweeter flavor, or vanilla extract for an alcohol-free version.
How can you adjust the spice level? Start with a small pinch and adjust to taste. Cinnamon adds sweetness, while ginger gives the coffee a little more kick.
Can you make this coffee without an espresso machine? Absolutely. You can use a moka pot or a very strong coffee made with a drip coffee maker or French press.
Serve in tall clear glasses to show off the layers, and add a cinnamon stick as a stirrer.
Cuban coffee with spiced apple and whisky (Café Cubano)
The alternative to pumpkin spice latte, with a festive twist.
Ingredients
Coffee
- 1 tbsp. brown sugar
- 1 tsp. pumpkin pie spice
- 2-3 oz coffee (2 double shots of espresso)
Apple syrup
- 1 tbsp. cornstarch
- 1 tsp. pumpkin pie spice
- 1 ¼ cups apple juice
- 2 oz. Irish whiskey
- 4 tsp. brown sugar
Topping
- 4 oz milk (or oat milk)
Instructions
Preparing the apple syrup
- In a small bowl, dilute cornstarch with water.
- Combine all syrup ingredients and boil for 2 minutes to thicken.
- Set aside to cool and use in cocktails.
Cubano coffee
- Place 1 tablespoon of the apple syrup in a mug.
- Take two level measures of ground espresso and mix well with the pumpkin pie spices. Place mixture in a double-filter holder and press down.
- Sprinkle brown sugar over the top of the coffee puck.
- Infuse spiced espresso over syrup and stir to incorporate.
- Repeat steps 2-3-4.
- Froth the oat milk and pour into the cup.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
