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Coffee Margarita

This coffee margarita recipe brings the robust, slightly bitter edge of espresso to a classic tequila cocktail. 
Prep Time5 mins
Total Time5 mins
Course: Drinks
Keyword: Coffee Margarita Recipe
Servings: 4
Calories: 96kcal
Author: Paul Wilson


  • 4 cinnamon sticks
  • 13 1/2 ounces espresso coffee hot
  • 1/4 cup Patrón XO Café tequila
  • 1/4 cup reposado tequila
  • 1/4 ounces Frangelico plus extra if necessary
  • 3 1/2 ounces crushed ice plus extra if necessary
  • 1/2 teaspoon ground cinnamon


  • Carefully apply the cinnamon sticks directly to a naked flame or dry roast in a hot frying pan until scorched and toasted all over. Remove from the heat and divide among martini glasses or champagne coupes.
  • Combine the coffee, tequilas, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
  • Pour into the martini glasses and sprinkle with a pinch of ground cinnamon to garnish. 


Tip: To turn this cocktail into a delicious granita, simply add extra coffee to taste and freeze it on trays, shaving it with a fork as it sets.
Recipe adapted from Taqueria by Paul Wilson, Hardie Grant Books, 2017.