This recipe, a twist on the classic Irish coffee, is perfect for keeping the unseasonable chills at bay this month. The classic Irish whiskey is replaced with gin and coffee liqueur for a warming kick.
To serve one, you’ll need:
- 25ml good quality gin
- 10g good quality coffee beans
- 15ml coffee liqueur, such as Tia Maria or Kahlua
- Pinch of seasalt
- 15ml sugar syrup solution (see below)
- 25ml hot, freshly made espresso coffee
- 100ml boiling water
- 50ml double cream
What to do:
Ideally, you need to be organised and start this well in advance! Put the coffee beans and gin into a small, clean jar and leave them to infuse at room temperature for at least 12 hours. Shake the jar from time to time to release the flavours. If you like, you can make the mixture several days in advance, but drain the beans out after 12 hours and put the lid tightly on the jar until you need to use it.
Make the sugar syrup by mixing a teaspoon of sugar with 30ml water and letting it boil for two minutes, stirring to dissolve. Retain 15ml for the drink, you can keep the rest in a clean, sealed container for a few days until you need it again. You can also make this up in larger quantities if you like.
Lightly whip the cream, and set aside.
In a large, heatproof glass, combine the coffee liqueur, the salt, the infused fin, sugar syrup, espresso and hot water. Mix thoroughly. Pour the cream carefully over the back of a spoon so it stays in a layer on top of the coffee. Serve!
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