Smooth, rich and creamy Richardo's Decaf Coffee Liqueur makes a perfect nightcap served neat, but he also plays well with others. Try it over ice, ice cream, or even pancakes. Good mornin' and good night.
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Guinness Gone Genius
From the West Side Tavern, Longmont, Colorado.
Combine 1 1/2 oz. bourbon, 1/2 oz. Richardo's Decaf Coffee Liqueur, 1/2 oz. Tia Maria and 4 oz, Guinness stout in a martini glass. Float 1/2 oz. cream on top.
"We love Richardo's, and we serve it at our Crested Butte restaurant, Django's Kitchen" ~ Kate and Chris Ladoulis, owners
- 1 1/2 oz. Richardo's Decaf Coffee Liqueur
- 1 1/2 oz. Fidencio "Pechuga" Mezcal
- 1/3 oz. Patrón Citrónge Liqueur
- expressed lemon peel
Shake and serve over a large rock of ice.
Dip the rim of a martini glass in a shallow dish of chocolate syrup, then in a dish of fine graham cracker crumbs. Combine 1 oz (each) marshmallow vodka, Richardo's Decaf Coffee Liqueur and heavy cream in a martini shaker with ice. Pour into glass and garnish with toasted marshmallow
Caramel Wake Me Up
From Sammy's Breakfast Bar, Ft. Collins, Colorado
Combine 1 shot espresso, 2 shots Richardo's Decaf Coffee Liqueur, 1 shot Irish Crème Liqueur, 2 shots milk, 2 pumps caramel syrup and 1 tsp. salt in a cocktail shaker with ice. Strain into a glass.
From Mojo Taqueria, Lyons, Colorado
Combine 2 oz. Richardo's Decaf Coffee Liqueur and 2 oz. reposado tequila in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with an orange rind.
The Drink with No Name
In a rocks glass with ice combine 2 oz. Richardo's Decaf Coffee Liqueur and 2 oz. of Bulleit Bourbon and five drops of orange bitters. Garnish with an orange rind.
Irish I Had Another (Irish Coffee)
Combine 8 oz. hot coffee with 2 oz. Richardo's and 2 oz. Irish whisky. Top with whipped cream, a drizzle of Richardo's and fresh mint. Kick it up another notch by making homemade whipped cream: whip 1 cup heavy cream with 3 Tbsp. Richardo's. This makes enough whipped cream for 4-6 drinks.
In a tall glass with ice, combine 2 oz. Richardo's Decaf Coffee Liqueur, 2 oz. vanilla vodka, 6 oz. coconut milk, milk or cream and a splash of cola. Aloha.
Richardo's with Milk
In a rocks glass with ice, add 1 1/2 oz. Richardo's Decaf Coffee Liqueur, top with cream or milk.
In a rocks glass with ice, combine 1 oz. Richardo's Decaf Coffee Liqueur and 1 oz. vodka.
In a rocks glass with ice, combine 1 oz. Richardo's Decaf Coffee Liqueur and 1 oz. vodka, top with cream.
Richardo's Hot Cocoa:
Spanish Richardo's Coffee
In a mug, combine 1 oz. Richardo's Decaf Coffee Liqueur and 1 oz. spiced rum. Fill with coffee and top with whipped cream.
In a cocktail shaker filled with ice, combine 2 oz. Richardo's Decaf Coffee Liqueur, 2 oz. amaretto and 6 oz. milk, coconut milk or cream. Shake and pour.
In a tall glass with ice, combine 2 oz. Richardo's Decaf Coffee Liqueur, 2 oz. vodka and 6 oz. cold coffee. Top with whipped cream.
In a mug, combine 2 oz. Richardo's Decaf Coffee Liqueur, 2 oz. vodka and 6 oz. hot chocolate. Top with whipped cream.
In a tall glass with ice, combine 2 oz. Richardo's Decaf Coffee Liqueur, 2 oz. vodka and 6 oz. root beer. Top with whipped cream.
Richardo’s Café au Lait
Combine 2 oz. Richardo's Decaf Coffee Liqueur, 4 oz. hot or cold coffee, 4 oz. steamed or chilled milk, half & half or non-dairy creamer (for non-dairy option, we like So Delicious Coconut Creamer) in a warm mug. Or on ice. Top with cinnamon. Ooh la la!
What does this stand for? Great balls of fire? Good beverage fo' sure? You be the judge. Top one pint stout or porter with one ounce of Richardo’s. Feelin' better yet?
In a rocks glass filled with ice combine equal parts Richardo’s and Canadian maple whiskey. Pretty tasty, eh?
Richardo's Ice Cream Sundae:
- 8 (1 oz.) squares unsweetened chocolate
- 1 cup butter
- 5 eggs
- 3 cups sugar
- 3 tbsp. vanilla extract
- 1 1/2 cups flour
- 1/2 cup Richardo’s Decaf Coffee Liqueur
- 2 cups chopped nuts (optional)
Preheat oven to 375 degrees. Grease a 9 x 13-inch pan. Combine unsweetened chocolate & butter in a saucepan. Cook over low heat, stirring constantly until melted. Cool. In a large bowl, whisk together eggs, sugar and vanilla until pale and thick. Add flour and Richardo's. Stir in chocolate mixture & then nuts, if using. Spread batter in pan. Bake 30-35 minutes or until a tester comes out clean. Don't overbake. Serve with a nice cold glass of milk and a shot of Richardo's.
Black Richardo's Cake
- 1 box yellow cake mix
- 1 large box instant chocolate pudding
- 4 eggs
- 1/2 cup sugar
- 1 cup vegetable oil
- 1/4 cup vodka
- 1/4 cup Richardo’s Decaf Coffee Liqueur
- 3/4 cup water
- 1/4 cup Richardo’s Decaf Coffee Liqueur
- 1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, sugar, oil, vodka, 1/4 cup Richardo’s & water. Beat for 4 minutes until light and fluffy. Pour batter into pan. Bake 40 minutes or until top springs back. Cool. Combine glaze ingredients. Depan cake and use a fork to poke several holes over the the top and sides of cake. Pour glaze over cake & dust with more powdered sugar. So good.
- 2/3 cup milk
- 6 egg yolks
- ¾ cup sugar
- 1 pound mascarpone cheese
- 1 ¼ cups heavy cream
- 1 tsp. vanilla
- ¼ cup strong coffee or espresso (or 1 tsp. instant espresso powder dissolved in ¼ cup hot water)
- ¼ cup Richardo’s Decaf Coffee Liqueur
- 2 (3-ounce) packages Italian ladyfingers
- 1 Tbsp. unsweetened cocoa
Whisk together milk, egg yolks and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Simmer gently for a minute, remove from heat and transfer to a bowl. Cover and refrigerate for an hour. Alternately, place the bowl within a larger bowl or sink full of ice water (careful not to get any water in the mixture) and whisk until cool, about 5 minutes. Once mixture is cool, whisk in mascarpone until smooth and creamy
In another bowl, Beat heavy cream and vanilla until stiff peaks form.
Combine Richardo’s and coffee in a wide shallow bowl. Quickly dip each ladyfinger into coffee mixture and line the bottom of a 9-inch pan. Spread half of the mascarpone mixture on top, followed by half of the whipped cream. Repeat with remaining dipped ladyfingers, mascarpone and whipped cream. Sift unsweetened cocoa over the top of the last whipped cream layer.
Cover and refrigerate overnight to allow flavors to develop. Ridiculously good.
Coffee Cinnamon Bread Pudding
We recently visited Spirit Hound with some out of town friends and picked up several bottles of Richardo’s. This same weekend, we ended up with leftover cinnamon rolls and I decided to create the perfect brunch pairing for our new favorite coffee liquor. After one bite, we knew this will become the ONLY breakfast we make for guests over 21. Thanks for the inspiration and enjoy! -Lauren Mocilac, Longmont Colorado
- 2 Tbsp. butter
- 2 Tbsp. sugar, plus 1 tsp. for topping
- 1 egg
- 1 tsp. vanilla
- 2 day-old cinnamon rolls
- 3/4 cup half and half, plus 1 ounce for serving
- 1 -2 ounces Richardo’s Decaf Coffee Liquor
Butter two ramekins or oven-safe teacups.
Preheat oven to 350 degrees. Melt butter in microwave and mix in sugar until dissolved. Slowly add egg and beat thoroughly. Add vanilla and mix until incorporated.
Tear the cinnamon rolls into bite-size pieces. Add to egg mixture and soak for 20 minutes. Divide soaked mixture evenly into buttered ramekins. Sprinkle remaining teaspoon of sugar equally over tops of puddings. Bake for 30 min.
Remove ramekins from oven and immediately move pudding into preferred serving bowls. Mix Richardo’s with 1 ounce half and half. Pour evenly over puddings. Enjoy!
Use Richardo's Decaf Coffee Liqueur in place of vanilla extract in any recipe for an added kick of flavor.