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Friday, January 25, 2019
Irish coffee day !
From Jameson Whiskey
1/3 parts Demerara and Muscovado sugar syrup
1 part Jameson
1 part lightly whipped double cream
3 parts medium roasted espresso coffee
1 vanilla pod or cinnamon for garnish
Fresh grated nutmeg
Dissolve 2 parts Demerara sugar and 1 part Muscovado sugar in 3 parts of boiling water for the syrup.
Stir sugar syrup into Jameson in a warmed glass.
Whip chilled double cream lightly until it starts to stiffen.
Brew a shot of coffee into the glass from your espresso machine.
Reload and brew in a second shot.
Pour the whipped cream into the coffee over the back of a spoon so it floats on top.
Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.
January 25, 2019
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