Smoked vanilla copitas

Smoked vanilla copitas

It’s time to use our Mezcal Madagascar vanilla extract

Mezcal bottle with green accents, two vanilla beans in front of it, all on a golden tray


Smoky, spicy, savory and sweet… this drink is my new absolute favorite. 

Copitas are small cups traditionally used for sipping Mezcal. Since copitas hold just a few ounces, this drink is a Mexican twist on a standard 4-ounce cortado. Copitas de Mezcal are meant to be shared amongst friends, so this recipe makes two servings. 

The vanilla extract also tastes amazing in a simple shot of espresso. 

two capitals made of black glass filled with espresso, two vanilla beans in front and mezcal bottle in back, all on golden tray


Ingredients (makes 2, 4-oz servings) 

  • ~1 tsp Mezcal Madagascar vanilla extract (that you hopefully already prepped!)
  • 2 shots of espresso or 4 oz strongly brewed coffee (an Aeropress will do the trick) 
    • The campfire marshmallow notes in our Venice blend pair deliciously in this drink. Or, use our Papua New Guinea for tobacco notes that add an extra smokey kick!  
  • 4 - 6 oz milk of choice (I recommend one with a neutral flavor profile like oat, macadamia, or Bamnut
  • Agave, to taste
  • Smoked salt 


  1. Pull the espresso or brew the coffee, and add to each copita 
  2. Add vanilla extract and agave  
  3. Steam milk and pour on top of coffee
  4. Garnish with salt


one copita with espresso, milk and sprinkle of salt on top, decorated with vanilla beans and mezcal bottle in the back, all on golden tray


 Written by
Melina Devoney
Barista Blogger