Add the brown sugar and water to a small saucepan over medium heat. Bring to a boil and remove from heat once the brown sugar is dissolved. Fill a large glass with ice and drizzle brown sugar syrup over the ice. Add 5oz. of brewed coffee (cooled) and milk of choice, depending on lightness preference.

Ingredients:

• 4 tbsp. brown sugar
• 2 tbsp. water
• 2 cups ice
• 5 oz. brewed coffee (cooled)
• 2-4 tbsp. oat milk (or milk of choice)

Add 1 tablespoon sweetened condensed milk to a cup of Mucho Macho coffee, using a whisk or frother to combine. Add 1 oz. of Liquor 43 to a 12 oz. glass filled with ice. Top with the coffee and milk mixture, garnish with cinnamon.

Ingredients:

• 1.5 oz. strong brewed coffee or espresso shot
• 1 tbsp. sweetened condensed milk
• 1 oz. Liquor 43 (can be substituted with rum or tequila)
• Cinnamon
• Ice

Brew 2 oz. of ground Mucho Macho or Babalu using a French Press. Add 1.5 oz. of caramel sauce to the bottom and sides of a mug. Pour coffee into a mug and add steamed milk slowly so the foam stays on the top. Lightly drizzle the rest of the caramel sauce on the foam, or whipped cream if using.

Ingredients:

• 2 oz. French press coffee
• 8 oz. frothy steamed milk
• 2 oz. caramel sauce
• Whipped cream (optional)

Steam the desired amount of milk and pour it into your mug. Next, add one to two tablespoons of sugar, depending on your preferred sweetness. Using a whisk or frother, create a nice foam on top of the milk. Finally, pour drip coffee over the steamed and foamed milk.

Ingredients:

• Drip DIA coffee
• Steamed milk
• Sweetener of choice

Fill a glass halfway with ice cubes. Pour in the tonic water and cooled brewed coffee. Stir in brown sugar (or sweetener of choice) and a pinch of cinnamon. Top with freshly grated orange zest or orange peel twist.

Ingredients:

• 4 oz. freshly brewed DIA coffee (cooled)
• 4 oz. tonic water
• 1 tsp. brown sugar or sweetener of choice (optional)
• Ice cubes
• Dashes of cinnamon
• Orange peel or zest