Cocktail Recipe: Spirited Coffee
Winter has set in here across the Midwest. When your spirits needs warmed, there is nothing better than some spiked coffee. The great thing about this recipe is its versatility and the way the coffee acts as a blank slate for whatever spirits you wish to add. It is a great way to experiment with or use up that odd bottle of booze you have lying around. Whiskey, bourbon, brandy, Benedictine, applejack, Kahlua, amaretto, Frangelico, allspice dram, they all work. This recipe can easily be doubled or even scaled up for a whole pot.
Spirited Coffee (makes one cup)
1 cup hot brewed coffee
If using a full bodied spirit (such as whiskey or bourbon) 1 1/2 oz of the spirit.
If using a cream liqueur, nut liqueur, or another lighter ABV spirit, use 2 ounces.
1 1/2 ounce simple syrup, or less or more to taste
Whipped cream for topping
Garnish as you see fit (possible suggestions are ground cinnamon, nutmeg, citrus peel, or chocolate curls) You want something that will complement but not overwhelm the spirit.
Combine coffee, spirit, and simple syrup in mug, top with coffee and garnish of your choice.
What is your favorite spirit or liqueur to add to coffee?
Photo by Max Nayman