This week's recipe is from our Little Black Book of Coffee by Karen Berman. The mixologist named this bracing cup "Spanish coffee," doubtless because of Tía Maria liqueur, one of its principal ingredients. But Tía Maria is actually a Jamaican liqueur flavored with Blue Mountain coffee, rum, and spices.
Makes 2 servings
1-1/2 ounces Irish whiskey
1-1/2 ounces Tía Maria liqueur
1-1/2 cups hot brewed coffee
2 teaspoons brown sugar
Real Whipped Cream to taste
Ground cinnamon to taste, optional
Cocoa powder to taste, optional
Espresso beans, for garnish, optional
1. Warm 2 coffee mugs by filling them with very hot water for a few minutes. Drain and dry well.
2. Divide Irish whiskey, Tía Maria, coffee, and brown sugar equally between the mugs and stir to combine.
3. Spoon whipped cream on the surface of each.
If you wish, sprinkle with cinnamon or cocoa powder and float a few espresso beans in each cup.
Real Whipped Cream
Makes 2 to 2-1/2 cups
Need to prepare it in advance? Cover with plastic wrap and refrigerate, then whisk a bit if necessary just before serving. If you need more than this recipe makes, adjust ingredients proportionately. And don’t overmix or you’ll make butter!
1 cup cold heavy cream
2 teaspoons granulated sugar or to taste
1. Chill the beaters of an electric mixer.
2. Pour cream into a chilled mixing bowl.
3. Mix at low speed until cream is thickened.
4. Add sugar and mix until soft peaks form.
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