• 70ml filter or cold brew coffee
  • 20ml demerara sugar syrup (boil up 1 part sugar with 1 part water and cool)
  • 40ml Irish whiskey
  • freshly whipped cream (or store-bought if pressed for time)
  • nutmeg, to garnish  

Whiskey and coffee are a union made in heaven, and the addition of sweetened whipped cream makes this the perfect winter treat

  1. Add the coffee and sugar syrup to a vacuum pack or sealable bag and sous vide it at 76°C (*see below for instructions if you don’t have a sous vide device).
  2. Add the whiskey to a heat-proof glass, such as an Irish coffee glass, and add the coffee mixture. Stir, then layer the whipped cream on top and sprinkle with nutmeg.
  3. *Sous vide is a process for cooking vacuum-sealed ingredients to an exact temperature, and is used in this recipe to ensure the coffee isn’t too hot to drink in the cocktail. If you don’t have access to a sous vide you can of course just make your coffee as usual and wait for it to cool, or heat on the stove in a bain-marie (Google for instructions, it’s pretty easy).

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