Hot coffee is spiced up with some cinnamon whipped cream and given a whisky kick. This cocktail is the perfect Winter Warm-Up!
2016 has absolutely DELIVERED so far, my friends! Has it for you, too?
We woke up yesterday morning to the sounds of the Bliss Kids screaming “It’s snowing! SNOW! OMG SNOW!!!!” Then we quickly all bundled into our snow gear and headed outside before it melted.
Except, it didn’t melt. It stuck! And then, it snowed some more! It snowed enough for snowball fights and sledding down our hilly street. It was a Last Day of Winter Break miracle!
In honor of our little temporary winter wonderland, the first Mixology Monday of 2016 is a cocktail that can warm up frozen fingers and toes.
Some people call this an Irish Coffee, but technically Irish Coffees must have Irish Whiskey such as Jameson, Bushmills, or Michael Collins, in them. Of the many whisky options in my bar, I don’t have any Irish Whiskey at the moment. For this, I used Pendleton Midnight whisky, which is Canadian whisky distilled in Oregon. Therefore, this hot coffee cocktail goes by a different name, one more appropriate for its purpose, I think! :)
You’ll want to start with a coffee that is medium- or full-bodied, dark roasted coffee. A light-bodied coffee like a Blonde roasted style coffee will be too light, too weak to hold the bold flavor of the whisky. However, a medium- to full-bodied coffee will stand up nicely to the richness of the whisky.
You can make your own whipped cream by whipping together heavy cream and sugar. If you do this, I suggest sprinkling in just a dash of cinnamon in the cream if you’d like to add even more flavor to the whipping cream.
The cinnamon stick is more than just decorative, too. I like to use a cinnamon stick to stir the whisky and coffee combo for a bit, not only so that the flavors of the whisky and coffee blend together nicely, but also to add just a touch of cinnamon to the liquid itself. I am a big fan of cinnamon, though. You could skip that part and use a regular spoon or cocktail stirrer if you wish.
- 8-10 oz hot coffee
- 1-2 oz whisky
- whipped cream
- 1 cup heavy whipping cream
- 1/2 cup confectioner's sugar
- ground cinnamon
- optional: cinnamon stick
- Make the whipping cream: in a stand mixer with a whip attachment, mix whipping cream and sugar on high for several minutes until stiff peaks form. Set aside.
- Pour hot coffee into a mug with whisky. Start with 1 oz whisky, then add another ounce if you feel you need/want more.
- Stir with a cinnamon stick to give the liquid just a hint of cinnamon; set cinnamon stick aside.
- Top with whipped cream.
- Sprinkle with ground cinnamon.
- Garnish with cinnamon stick.
Cheers to a fabulous year ahead, my friends!
What’s your favorite hot cocktail (or mocktail)?