Buenos Noches

We all love a nightcap but this one won’t send you to sleep, that’s for sure. This warm, comforting drink is my Mexican twist on an Irish-style coffee.

Made with reposado tequila, coffee tequila, hot coffee and infused with cinnamon and chipotle, this is a warming drink to end the night. For a non-caffeinated version you can substitute your favourite drinking chocolate for the coffee.

Buenos Noches

Ingredients and Methods

10 min
5 min


  • 60ml hot espresso infused w cinnamon
  • 60ml chipotle infused Reposado tequila
  • 15ml Patron café tequila
  • dollop whipped cream, to serve
  • 1 orange zest, finely grated, to garnish

For the chipotle infused tequila

  • 1 dried chipotle chilli
  • 750ml reposado tequila

For the cinnamon infused espresso

  • 60ml espresso coffee
  • 1 cinnamon stick


To make the chipotle infused tequila, pour the tequila into a 1litre jar with a lid. Split the chipotle lengthways and add to the tequila. Seal and set aside for 2–3 days, depending on how hot you like it. Strain, returning liquid to the original bottle.

To infuse the coffee with cinnamon, transfer the hot espresso into a small saucepan, add the cinnamon stick and set aside to cool. Gently warm the coffee back up and remove cinnamon stick.

Combine the infused espresso with the chipotle infused tequila and Patron café in a coffee cup. Top with whipped cream and sprinkle with orange zest to garnish.

* Alternatively instead of infusing the tequila with chipotle (which may not be to everyone’s taste) you can simply add a 3 cm piece of chipotle to the coffee with the cinnamon.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

More Features