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.

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