Last week Utah was struck with an early cold spell, leaving us with white mountains sprinkled with still-yellow leaves. It’s still green in the valley so it’s all quite stunning, really. The air feels crisp and you almost need a jacket.
Anyhow. It may be a little early, and the snow will probably melt out of the mountains before Winter really comes. But it still feels like it’s already time for winteresque drinks.
I am sure there are blogs and blogs that are just about brewing coffee, so I’ll leave that to the experts. Brew your coffee the way you like it best (from the french press for me). Then follow this recipe.
(makes 1 drink, with plenty of syrup for more)
4 oz. freshly brewed coffee
.75 oz. brown sugar syrup (recipe below)
1.5 oz. Irish whiskey (Jameson, for me)
Unsweetened whipped cream
Ground cinnamon for garnish
When you whip the cream, don’t go all the way. Leave it slightly soft so it’s pourable over the top of your coffee. I usually do about half a cup of heavy cream and it’s plenty for several drinks. Super simple, just stir the syrup into the coffee, top with whipped cream and sprinkle with a little cinnamon.
(Recipe adapted from The Craft of the Cocktail, my favorite cocktail recipe book.)
Brown Sugar Syrup
1 c. brown sugar
1 c. water
Stir ingredients together over heat until fully dissolved.
The sweetness of the sugared coffee contrasts perfectly with the unsweetened cream, I think. But you could also do sweetened cream if you have the hankerin’. Brunch, anyone?