Ingredients
-
Crushed ice Ice Cube
-
8 ounces cold-brewed Coffee
-
1 tablespoon Whiskey
-
2 tablespoons whiskey syrup
-
3 tablespoons Cream
-
coconut whipped cream for topping
-
sprinkle of Cinnamon
Directions
Used cold brew recipe, a touch of cream and coconut whipped cream. For a few reasons: 1. I adore coconut whipped cream. But also 2. I was out of heavy cream, at least I didn’t have enough for coffee drenching and whipped cream. But I did have cold cans of coconut milk, so I rolled with it.
Steps
|
1
Done
|
Prepare CoffeeWhiskey syrup - 1 cup brown sugar Coconut whipped cream - 1 (14-ounce) can COLD full-fat coconut milk Instructions - Fill the glass with ice. - Pour in the coffee, syrup and whiskey, stirring well to mix. - Stir in the cream, top with the whipped cream and sprinkle with cinnamon. |
|
2
Done
|
Whiskey syrupCombine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use. |
|
3
Done
|
Coconut whipped creamTake the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use. |
