Why It Works
- Swapping out the booze in a traditional Irish coffee opens up a world of flavor combinations.
In this variation on a classic Irish coffee, spiced rum takes the place of whiskey, lending its sweet, spiced caramel flavor to the coffee's roasted, bitter bite. On top, a heaping dollop of butterscotch whipped cream, which riffs on the rum, caramel, and dairy flavors of rum raisin ice cream. To finish, a little fresh nutmeg grated on top, which plays up those spice notes.
- 3/4 cup (175ml) heavy cream
- 1 1/2 tablespoons (10g) malted milk powder, such as Carnation
- 1 1/2 tablespoons (15g) dark brown sugar
- Tiny pinch kosher salt
- 6 ounces (175ml) hot black coffee
- 2 ounces (60ml) spiced rum
- 1 tablespoon (15ml) 2:1 simple syrup (see note)
- Freshly grated nutmeg, for garnish (optional)
Combine heavy cream, malted milk powder, brown sugar, and salt in a mixing bowl or bowl of a stand mixer. Beat, using the whisk attachment, electric beaters, or a whisk, until dry ingredients are evenly incorporated and cream forms soft peaks.
Combine hot coffee, spiced rum, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.) Using a spoon, dollop whipped cream on top of coffee and top with freshly grated nutmeg, if using. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)
To make a 2:1 simple syrup, combine 1/2 cup (120g) granulated sugar with 1/4 cup (60ml) water in a small saucepan. Heat over medium heat, stirring, until sugar is fully dissolved. In these recipes, you can add the syrup hot, since the drinks are hot; any extra can be stored in the refrigerator up to 3 months, and often longer.