Recipe: Spiced Coffee
There is so much more to coffee cocktails than espresso martinis, yet everyone seems to be stuck there – in espresso martini land. So I decided to get creative with the liquid stimuli.
This is not a mutiny. We will still continue to love the staples – I mean just try to tell Melbourne that the espresso martinis days are over and you’ll get riots in the street.
It is simply time to give the status quo a gentle nudge.
- 60ml Little Drippa cocktail coffee (chilled)
- 45ml Tequila
- 100ml coconut milk
- 30ml cinnamon syrup (see note)
- 1tsp turmeric powder
- ¼ tsp ginger powder
- Garnish: sprinkle of cinnamon powder and a cinnamon quill
Add ice and all ingredients to cocktail shaker. Shake well. Pour into short glass over ice. Garnish.
Note: to pre-make cinnamon syrup, add 1 cup water and 3 cinnamon sticks to a small saucepan. Bring to the boil; reduce to simmer for 10 mins. Add ½ cup caster sugar and stir over low heat til dissolved. Remove from heat, cool and strain into glass jar for storage. Makes approx 200ml.