This cold brew coffee with whisky, syrup, whipped coconut cream, and cinnamon is perfectly balanced. It is pleasantly hot but not scalding, sweet but not sugary, and exhilarating but not too intoxicating.
ice cubes
ground cinnamon
cold brew (or chilled espresso or coffee)
whisky syrup (recipe below)
whipped coconut cream (recipe below)
brown sugar
water
whisky
whisky
vanilla extract
coldfat coconut milk
powdered sugar
Prepare cold brew, chilled espresso, or coffee in any way convenient for you.
Fill the glass with ice cubes.
If desired, make your own syrup and coconut whipped cream using the recipes below.
Pour the whisky, espresso, or coffee and syrup into the glass.
Garnish with whipped cream and cinnamon.
Preparation of whisky syrup:
Mix sugar, vanilla extract, whisky, and water in a saucepan and place over medium or low heat.
Stir constantly until the sugar has dissolved and the mixture is bubbling.
Cook for 1 to 2 minutes, then remove from the heat and allow to cool completely.
Preparation of the coconut whipped cream:
Take the fat coconut milk out of the refrigerator. Add the powdered sugar.
Whisk on medium-high speed.
Store in the refrigerator.
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Hi my lovelies! My name is Emma and I am a dessert designer, photographer & blogger. Welcome to my indulgent dessert & baking blog where you will find delicious cheat day recipes, show stoppers, dessert mash-ups & creative cakes & bakes.
