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whiskey coffee with sweetened cream


whiskey coffee with sweetened cream

Karen Covey


A big, deep mug of warm coffee with a dash (or two!) of added spirits to it warms you up perfectly on a cool, early fall night. Cinnamon adds a subtle warming spice too, that pairs nicely with a good smoky whiskey.

Sweetened Cream
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

1 ounce whiskey, or to taste
Hot coffee, for serving
Ground cinnamon, for garnish, optional

1. Make sweetened cream. In bowl of a standing mixer fitted with a whisk, whisk cream until soft peaks form. Add sugar and vanilla and continue whisking until stiff peaks form. Transfer to a serving bowl, cover with plastic wrap and chill until ready to serve.
2. Place whiskey in bottom of a mug and top with coffee. Add a dollop of sweetened cream, followed by a pinch of cinnamon (if using). Serve warm. 

Serves 1.

cook’s note: The sweetened cream is enough for 6-8 servings.

For more recipes from our fall dinner party, check out our new issue, ON SALE NOW! 

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