Coffee chocolate after dinner drink: Copacabana

articles Food & Cuisine Recipes

Karen Hursh Graber

I first tasted this at the Café Enamorada in Cholula. It’s a no-fuss dessert choice, because it’s coffee and dessert in one. Use the best quality chocolate available and whipped heavy cream.


For each serving:

  • ½ ounce bittersweet chocolate (sold as chocolate semi amargo in Mexico)
  • 1 ½ ounces rum
  • 1 cup freshly brewed coffee
  • ¼ cup whipped cream

Place the chocolate in a cup or tall parfait glass, add the rum and then the hot coffee. Stir to combine. Top with whipped cream and serve with sugar for those who like it sweeter.

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Published or Updated on: March 1, 2007 by Karen Hursh Graber © 2007
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