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Mayan Coffee is traditionally made from an exotic liqueur called Xtabentún, which is derived from the honey that bees extract from the xtabentún flowers that grow exclusively in the Yucatan Peninsula of Mexico. It is then distilled with anise seed and rum, resulting in a sweet and spicy liqueur that pairs beautifully with coffee. Nonalcoholic versions of the beverage can be enjoyed by adding ingredients that mimic the complex flavors of Xtabentún to a cup of coffee.

Mayan Coffee Variations

To make a traditional Mayan Coffee drink, add an ounce each of Xtabentún and tequila to a cup of coffee. In lieu of the elusive Xtabentún, simply leave it out and add a couple of spoonfuls of agave nectar to replicate the sweetness, and a pinch of ground cinnamon to add spice. Increase the amount of tequila by a half ounce to an ounce if you would like. Nonalcoholic versions vary, but begin with a coffee base, which can be punched up with a generous spoonful of honey and a pinch or two of cinnamon. Make it more decadent with a pinch of cocoa powder, a dash of cream or a scoop of vanilla ice cream. Use coffee produced from the Yucatan Peninsula or surrounding regions for a more authentic experience.

About the Author

Christina Kalinowski

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.