Celebrate the cold season with these bold, alcoholic coffee drinks
Originally published November 23, 1997
By Kathy Casey, former Taste contributor
WHEN THE WEATHER gets chilly, nothing dispels a chill like a steaming hot cup of coffee topped with a delicious liqueur. It warms your hands and also warms your psyche.
Whether it’s a traditional Irish coffee to top off a delicious dinner or my delicious Ultimate Triple Chocolate Adult Mocha topped with white chocolate cream on a casual Sunday, these invigorating drinks are just the thing for this time. of the year.
For a quick pick-me-up when the northwest skies are gray, try a hot buttery rummy espresso. The batter in this Latte Land concoction is made with instant espresso powder and can be stored in the fridge for up to a week or frozen for up to a month. It’s my favorite thing to bring to a party this time of year. Just keep a kettle of water on the back burner. Guests can pour some of the batter into a mug, splash some rum (I like Captain Morgan’s spiced rum best), and swirl in hot water. Add lemon zest and here!
It’s always a good time to enjoy coffee drinks with friends. Try setting up an evening coffee and drink buffet – it’s an easy way to celebrate without a lot of preparation. For an office meeting, an après-ski evening or an evening after shopping, choose three to four specialty coffee drinks. Designate one person as the drink maker or, if guests are making their own, it’s fun to type up coffee recipe cards and place them in frames on your presentation table.
Consider decorating your drinks. Smash peppermint candy over whipped cream on coffee drinks, or even drop a candy stick on it for an innovative way to mix.
You can use chocolate or caramel syrup in a squeeze bottle to write a word, draw a cool design, or scribble on top of coffee drinks topped with steamed milk froth or whipped cream. Apply a dusting of cocoa powder or a sprinkle of shaved chocolate shavings or nonpareils (small colored candy balls) to add a simple and fun touch.
For a sparkling presentation, sprinkle edible sprinkles, available at most well-stocked cake decorating stores, over whipped cream coffee bean.
If you’re serving brewed or pressed coffee for an elegant dinner party, offer a plate of coffee accessories for guests to personalize their coffee. Include small containers of treats, such as Grand Marnier or Bailey’s Irish Cream flavored whipped cream, chocolate shavings or chocolate cigarettes, demerara sugar or crushed cinnamon sticks. White chocolate cream would be a tempting addition.
With these ideas to spark your creativity, I’m sure you’ll liven up your winter gatherings.
The ultimate triple chocolate mocha
Makes 1 drink
2 tablespoons Dilettante Pop-Up Chocolate Sauce (or substitute another high-quality chocolate sauce)
1 ounce Godiva Chocolate Liqueur
½ ounce brandy
6 ounces of freshly brewed hot coffee
White chocolate cream (recipe below)
Shaved dark chocolate or cocoa powder for dusting
Put chocolate sauce, Godiva liqueur and brandy in a coffee glass or mug. Fill with coffee and stir to dissolve chocolate sauce. Top with a dollop of white chocolate cream and sprinkle with chocolate shavings or cocoa powder.
White chocolate cream
Top about 8 coffee drinks
3 ounces high quality white chocolate, cut into small pieces
1 cup heavy cream
Melt the chocolate in a bowl over a double boiler or over low heat in the microwave until melted, then stir in the cream. Cool the mixture, then whisk until soft peaks form. Be careful not to over-whip; the mixture breaks up easily.
Espresso rummy with hot butter
Makes 1 drink
3 tablespoons hot buttered espresso mix (recipe follows)
1 ounce dark or spiced rum
5 ounces of boiling water
Lemon zest twist
Cinnamon stick (optional)
Place the hot buttered espresso mixture and rum in a coffee glass or mug. Stir in boiling water until batter is dissolved. Twist the lemon zest, wipe the rim of the cup clean, then float the twist over the drink. For the ultimate presentation, add a cinnamon stick. (Note: this is also delicious made with brandy instead of rum.)
Hot Butter Espresso Blend
Makes 1 liter (about 20 servings)
½ pound butter (2 sticks)
1½ cups light brown sugar
1¾ cups powdered sugar
1 liter of good vanilla ice cream
1 tablespoon real vanilla extract
1½ teaspoons ground cinnamon
1½ teaspoons ground nutmeg
¼ cup instant espresso granules (like Medaglia d’Oro brand)
Beat butter and sugars together in a mixing bowl. Stir in ice cream, vanilla, cinnamon, nutmeg and espresso beans until well blended. Store refrigerated for up to 1 week or frozen for up to 1 month.
— All recipes copyright 1997 by Kathy Casey