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Why it works
- If you replace the booze with a traditional Irish coffee, you open up a world of flavor combinations.
This is part of a series on varieties of Irish coffee, including this is the adventurous version with fernetand the classic chocolate-hazelnut combo. Hot coffee, various liqueurs and flavored whipped cream can produce surprising results and add some intrigue to after-dinner drinks.
Spiced rum slips into a hot coffee like the Jamaican bobsled team sliding down an icy rink…which is smoother than Irish whiskey. Its spicy taste and the sweetness of sugar cane play back the roasted, bitter taste of coffee. On top is a mounded butterscotch whipped cream, which riffs a bit on the rum, caramel and milk flavors of the classic rum raisin ice cream. Finally, a little grated fresh nutmeg plays on top of the spicy notes.
My only challenge was making the butterscotch whipped cream. Thank god I'm working Stella Parksbecause she had the answer ready and waiting: Just mix malted milk powder (like Carnation, available everywhere) and dark brown sugar into the cream to simulate the slow-cooked, sweet dairy flavor of butterscotch (the trick Stella uses in the cream). quick butter pudding recipe). It works like a charm and couldn't be easier. This whipped cream is so good on its own, you'll want to spread it on everything.
February 2017
Everything is beautiful (Spice-Rum Coffee with Butterscotch Whipped Cream) Recipe
Cooking method
(Keep the screen awake)
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3/4 cup (175ml) heavy cream
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1 1/2 tablespoons (10g) malted milk powdersuch as Carnation
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1 1/2 tablespoons (15g) dark brown sugar
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Small pinch kosher salt
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6 ounce (175 mL) hot black coffee
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2 ounce (60ml) spiced rum
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1 tablespoon (15ml) 2:1 simple syrup (see note)
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Freshly grated nutmegfor decoration (optional)
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Combine the heavy cream, malted milk powder, brown sugar, and salt in a mixing bowl or stand mixer. Beat with a whisk, electric beater, or whisk until the dry ingredients are evenly combined and the cream forms soft peaks.
Serious Eats / Mariel De La Cruz
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Combine the hot coffee, spiced rum, and simple syrup in a preheated mug. (You can preheat it by pouring hot water into it, let it stand for 1 minute, then drain it.) Use a spoon to drizzle whipped cream on top of the coffee and, if using, sprinkle it with freshly grated nutmeg. Serve immediately. (You may have more whipped cream than you can fit in the mug; feel free to add more as you drink or use it for the next round.)
Serious Eats / Mariel De La Cruz
Comments
To make a 2:1 simple syrup, combine 1/2 cup (120 g) granulated sugar with 1/4 cup (60 ml) water in a small saucepan. Stir over medium heat until the sugar is completely dissolved. The syrup can be added hot as the drink is hot; any extra can be stored in the refrigerator for up to three months, but often longer.