Cold coffee with whiskey
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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.
35 minutes
1340 kcal
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Prepare cold brew, chilled espresso, or coffee in any way convenient for you.
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Fill the glass with ice cubes.
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If desired, make your own syrup and coconut whipped cream using the recipes below.
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Pour the whisky, espresso, or coffee and syrup into the glass.
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Garnish with whipped cream and cinnamon.
Preparation of whisky syrup:
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Mix sugar, vanilla extract, whisky, and water in a saucepan and place over medium or low heat.
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Stir constantly until the sugar has dissolved and the mixture is bubbling.
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Cook for 1 to 2 minutes, then remove from the heat and allow to cool completely.
Preparation of the coconut whipped cream:
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Take the fat coconut milk out of the refrigerator. Add the powdered sugar.
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Whisk on medium-high speed.
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Store in the refrigerator.
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