6 ways to enjoy coffee with Cardenal Mendoza
Carajillo with Cardenal Mendoza 
- Three coffee beans
- Brown sugar
- Cinnamon
- Threads of lemon rind
- A healthy splash of Cardenal Mendoza
- Good quality espresso coffee
First place the quantity of sugar you want in a coffee cup, add a splash of Cardenal Mendoza brandy and the coffee beans. Heat the mixture and flambé. Add a good espressos and garnish with a cinnamon stick and lemon rind threads
Café español (Spanish Coffee)
- 1 cup strong coffee (preferably espresso)
- 1 1/2 oz brandy Cardenal Mendoza
- 1 1/2 oz Kahlua
- Whipped cream
Coffee Royale
- 50 cc Cardenal Mendoza Brandy
- Sugar: 1 cube
- Coffee: 1 hot cup
- Chantilly cream
Pour the hot coffee in a coffee cup (or a glass cup).
Place a dessert spoon over the top of the cup and put the sugar cube on the spoon and add Cardenal Mendoza. Light the brandy with a lighter and wait until the flame goes out. Immediately stir the spoon into the coffee. Finally, pour the chantilly cream into the coffee.
Café royale frappé
- 50 cc strong cold coffee
- 30 cc Cardenal Mendoza Brandy
- Crushed ice
Put the coffee and brandy into a cocktail shaker with crushed ice and shake well. Pour unstrained, into a champagne glass.
Serve with short straws.
Café brulot
- 250 cl of strong coffee
- 200 cl of Cardenal Mendoza
- 1 cinnamon stick
- Grated orange peel
- Grated lemon peel
- 2 tablespoons sugar
Put the brandy in a copper or metal pot along with cloves, cinnamon, grated peel and sugar. Put on the heat and stir adding the previously prepared coffee in a coffee press, in order to maintain its aroma. Serve hot in small cups.
Cóctel Café Diablo
- 30 cc of brandy Cardenal Mendoza
- Hot coffee
- 1/4 lemon
- granulated sugar
Moisten the edges of a thick glass with lemon. Dip the mouth of the glass into a saucer of sugar. Half fill with coffee, then add the Brandy and heat.
