Spiked coffee on the mind

21 Nov

Yes, here we go again. Spiked coffee. Found this article today and got really excited when I saw that it included a recipe for a non-creamy coffee-liquor concoction at the end. Hopefully I’ll have a chance to try it out once I’m feeling better (I’m almost over my cold but now I have no voice).

For your convenience I’ve included the recipe down below:

  • 2 ounces Demerara rum: Lemon Hart and El Dorado 12 are good choices
  • 4 whole cloves (or 1/4 tsp. ground cloves)
  • 4 to 6 ounces fresh-brewed coffee, to taste
  • 1/4 ounce allspice liqueur (or 1/4 tsp. ground allspice)
  • 2 teaspoon honey or brown sugar
  • 1 cinnamon stick
  • 1/2 ounce Jamaican rum: Appleton Estate Extra is a good choice
  • long strip of orange zest, for garnish
  1. In a tall, heatproof glass or mug, dissolve the sugar or honey in a little hot coffee, then add the remaining ingredients. Stir with the cinnamon stick; garnish.

(recipe courtesy of Paul Clarke at Seriouseats.com)


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