Name: Café Lola
Ingredients: 4 warmed heatproof glasses; 6 oz Tía Maria; 4 oz dark rum; strong hot coffee, as needed; whipped cream as needed

Why it works: Rum and coffee work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Café Lola

Ingredients

Directions

Mix 1½ oz Tía Maria and 1 oz rum in each heated glass.
Add coffee to fill.
Top with whipped cream.

Nutrition, whole recipe (rough)

83Calories

0 gProtein

5 gFat

0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Rum	1/2 oz (15ml)	32
Coffee	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Rum + coffeetop 8% of all pairs

Smell alikemoderate

Cooked together138 recipes

Shared aroma: beta-damascenone (apple, rose).
Coffee + creamtop 17% of all pairs

Smell alikelow

Cooked together2,339 recipes

Shared aroma: 2-heptanol (bitter, floral).
Rum + creamtop 18% of all pairs

Smell alikelow

Cooked together842 recipes

Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tía maria: Adds coffee-liqueur sweetness and aroma that complements the coffee.
Dark rum: Adds warming depth and a boozy aroma that balances the sweetness.
Whipped cream: Adds cool, rich fat and a soft texture that contrasts with the hot coffee.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.