This Mexican coffee cocktail has just 0.9 carbs per serving. It’s is my low carb version of the Coctel Adelita and has all of the creamy coffee flavor without the carbs! Perfect for Cinco de Mayo or any Mexican themed dinner that you’re planning!
For this recipe you’ll need: Reposado tequila, espresso, cream, vanilla sugar free syrup, lemon juice, finely ground coffee, and egg white.
If you are in a hurry click here to go straight to the recipe.
Coctel Adelita in it’s original form is not exactly a Mexican coffee cocktail because it’s made with Kahlua, which is high in carbs. I’ve made my version low carb by using espresso to get that deep coffee flavor.
The cocktail is inspired by the folk song, La Adelita, about a courageous woman of the Mexican Revolution. Although the actual identity of Adelita has not been established the story goes that she joined the Maderista movement early in the Revolution and fell in love with the leader, Francisco Madero. Adelita became the symbol for the female soldiers who fought in the Revolution against the tyrannical government (1910 -1920), a symbol of action, inspiration, and a woman who fights for her rights.
I say goodbye now, my dear Adelita
I will go away with great pleasure
I carry your picture in my chest
like a shield, to win every battl
Luckily you don’t have to do battle or proclaim your loyalty to Adelita in order to enjoy this easy cocktail.
Let’s chat about tequila shall we?
Reposado is a type of tequila that is aged in oak barrels for six months to two years depending on the manufacturer. I prefer 1800 Reposado but you can use whatever you like. Reposado is more buttery and smooth than silver tequila, and the 1800 brand has just a little smokiness that goes really well with the coffee flavor in this drink. The original Coctel Adelita doesn’t have cream but I felt like it added a richness to the drink that I liked. You can leave the cream out of you wish and just make up the difference with coffee… or more tequila.
I also make Coctel Adelita with a tablespoon of coconut oil instead of cream and blend it in the blender. It adds a little coconut nuance to it and gives it a creamy texture, too.
I like drinks to be a little on the sweet side so I used Sugar-Free Torani Vanilla Syrup to add flavor and a little sweetness. Trader Joe’s cold brew coffee concentrate is a great way to get the most coffee flavor in this Mexican coffee cocktail!
Here’s that Mexican coffee cocktail recipe! Enjoy!
Table of Contents
- 1 egg white beaten
- 1 teaspoon finely ground coffee
- 2.5 ounces tequila
- 1 ounce prepared espresso or very strong cold brew coffee chilled
- 1 ounce heavy cream
- 1 ounce vanilla sugar free syrup
- Squeeze of lemon juice for 1/4 a lemon
- With the thumb and forefinger coat the rim of a Margarita glass with the egg white.
- Roll in the ground coffee.
- Set aside.
- Add ice to a shaker.
- Add the remaining ingredients.
- Shake gently to blend and strain into the prepared glass.
2 thoughts on “Mexican Coffee Cocktail: Coctel Adelita”
Any suggestions for replacing the sugarfree syrup?