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Café Caleta
A ritualistic drink born on the coast of Sa Caleta, served piping hot as the finishing touch to large meals.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Pastries and Desserts
Not recommended for diabetics
Not Halal
Not Kosher
Ibiza
Main ingredients
(for 4 people)
- 0.5 l. de Water
- 250 gr. de Sugar
- 1 l. de Brandy
- 400 gr. de Coffee
- 1 ramas de Cinnamon
- 1 puñado de Coffee beans
- 1 unidad de Lemon peel
- 1 l. de Rum
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 20 min
kcal per portion: 175 kcal
Difficulty:
Café caleta is one of Ibiza's most unique rituals. Created more than a century ago on the coast of Sa Caleta by a fisherman, this coffee with rum and brandy quickly became popular and began being served during traditional pig slaughters and other family celebrations. Today, it remains a staple at the end of hearty meals, both in farmhouses and traditional restaurants. With a hint of citrus peel, cinnamon and the visual touch of a flambé, café caleta is both a spectacle and a deeply flavourful drink.
Main ingredients:
400 g ground coffee
500 ml water
1 bottle of brandy
1 bottle of rum
250 g sugar
Peel of 1 lemon
Peel of 1 orange
1 cinnamon stick
A handful of coffee beans
Step-by-step instructions:
Prepare the coffee.
Boil the water, add the ground coffee and turn off the heat immediately. Leave to infuse for a few minutes and set aside.
Caramelise the sugar.
In a large heatproof saucepan, melt the sugar until you get a golden caramel.
Add the alcohol and flavourings.
Add the brandy and rum. When it starts to boil, add the lemon and orange peel, coffee beans and cinnamon stick.
Flambé.
Very carefully, light the mixture on fire with a long match. Stir gently as it burns. The flame will turn blue. When it's almost completely out, add the infused coffee set aside from earlier.
Serve hot.
Filter if desired and serve very hot in small cups.
How to Best Enjoy Café Caleta:
Perfect as a digestif after a heavy meal, café caleta is not just a drink, but an experience. Flambéing is a ritual that brings diners together. It can be served with the classic pastries buñuelos, turrón (almond nougat) or any traditional island sweet.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Prepare the coffee: Boil the water, add the ground coffee and turn off the heat immediately. Leave to infuse for a few minutes and set aside.
- Caramelise the sugar: In a large heatproof saucepan, melt the sugar until you get a golden caramel.
- Add the alcohol and flavourings: Add the brandy and rum. When it starts to boil, add the lemon and orange peel, coffee beans and cinnamon stick.
- Flambé: Very carefully, light the mixture on fire with a long match. Stir gently as it burns. The flame will turn blue. When it's almost completely out, add the infused coffee set aside from earlier.
- Serve hot: Filter if desired and serve very hot in small cups.
