Fire Starter Coffee

Cinnamon flavoured irish coffee.

Ingrédients [ oz \| cl ]	[ Mon bar ]
2 ¹⁄₁₀ oz Fireball Cinnamon Whisky	[ Ajouter ]
5 oz Café	[ Ajouter ]
1 c. à café Sucre brun	[ Ajouter ]
2 c. à table Crème laitière épaisse	[ Ajouter ]

Méthode: Préparer dans le verre
Verre: Goblet
Recette:

Wisk the cream gently, until it thickens slightly.
Warm a stemmed whisky glass or Paris goblet with hot water; discard the water.
Put the sugar in the bottom of the glass and add very hot coffee to come to within 3 cm of the top of the glass. Stir to dissolve the sugar.
Add Fireball whisky.
Hold a teaspoon, curved side upwards, across the glass, barely touching the coffee and pour the cream very slowly over the spoon so that it floats on top of the coffee. The cream should be suspended on top of the whisky-laced coffee (it hasn't worked if it falls to the bottom).
The coffee is drunk through the cold cream.

Volume: 8,3 oz
Unités d'alcool: 2,1 verres standard
Alcool par volume (ABV): 9%

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Nombre de visionnement: 49746
Evaluation moyenne: 8,0 (5 évaluations)

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Histoire

Recipe from the book Irish Cooking by Clare Connery, but slightly altered.

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My go-to for a relaxing evening at home. The only downside is that you have to drink it while the coffee is hot and the cream is still cool - not great if you're a slow drinker. Still, a small one is all you need and it's gloriously warm and relaxing.

Commentaire par ace spade le 2014-01-13 18:20:08

Ajouté par PeatFreak le 2012-12-30 14:51:24
Dernière mise-à-jour le 2013-02-07 14:36:40
Statut: Aprouvé