Spiked Coffees – Cocktail(s) of the Week
National Coffee Day is Sunday, September 29th, so why not celebrate a good buzz…and not just from the caffeine!
We all know a basic Irish coffee…a hot cup of coffee with a shot of Irish whiskey (or Irish creme for the less intense.)
However, there is plenty of room to be creative when it comes to 21+ java.
Here are a few to try:
Caffé Corretto – A shot of espresso with a splash of sambuca (or grappa)
Hot Joy – 6 oz. Hot coffee with 1/2 oz frangelico, 1/2 oz. malibu coconut rum, 1/2 oz. creme de cacao, and 1/2 oz. cream. Top with whipped cream, drizzed chocolate syrup and toasted coconut.
Icy Hot – 8 oz. iced coffee with 1 oz. cinnamon vodka, 1/2 oz. Kahlua liqueur, and 1 oz. cream (optional). Garnish with whipped cream and fresh cinnamon.
Girl Scout Cookie Cup – 5-6 oz. hot coffee with 1 oz. creme de cacao, 1 oz. creme de menthe, and 1 oz. cream (optional). Top with whipped cream and crushed mint chocolate cookies.
Raspberry Almond Biscotti – 5-6 oz. hot coffee, 1 oz. Chambord (or raspberry liqueur), 1 oz Amaretto diSaronno (it’s the best), and 1 oz. cream (optional.) Serve with almond biscotti.
Most of these will work either hot or iced, with espresso or coffee. You’re really only limited by your imagination when it comes to spiked coffees.
As with most of my recipes, adjust them to suit your tastes.
Ways to switch it up:
For iced coffee drinks, pour coffee into ice cube trays beforehand and freeze, so the ‘ice’ doesn’t dilute the coffee as it melts.
Use cinnamon schnapps instead of cinnamon vodka for the Icy Hot, or a different fruit-flavored liquor or liqueur for the biscotti.
Use steamed milk instead of regular milk or cream.