We’re making dreams come true!!!
If we’re being real, I never actually NEEDED coffee or anything until I started working in fashion and my clients would run me ragged, sometimes drinking it at 3 or 4PM which would then make me feel like I was on drugs. You know I started drinking it because I “wanted to be cool” aka, I wanted to go to a coffee shop and actually order coffee. I liked the IDEA of drinking coffee.
Whiskey syrup. We’re going there. Actually, we’re going here: BROWN SUGAR whiskey syrup.
I’m all about the caps lock today, I know.
I’m just so excited!
Speaking of excited, I saw a funny meme on instagram yesterday about a teacher telling their student to cut back on their exclamation point use and to save them for something exciting. And the student said, but I think everything is exciting!
Um hello. Welcome to my life!!!!!
I’m either 124% OMG-I’m-so-excited Jessie Spano style ( and if you don’t know what I mean, then you’re too young for this recipe), or I just do not care at all. Absolutely uninterested.
So. Not only did I add whiskey syrup to the iced coffee, I added whiskey too. Straight whiskey. So note to self: this is probably a weekend coffee? A brunch date coffee. A party coffee!
It’s not an afternoon pick me up coffee, unless you want your afternoon to consist of a only good vibes and maybe a big fat nap!!!!
I swear I did not have four of these coffees before writing this nonsense. I’m sure of it.
My grandpa would probably have loved this coffee, even though he would have loved it more minus the… coffee.
A shot and a beer was usually included in his afternoon plans but he was well into his 80s!!
I used my favorite cold brew recipe, a touch of cream and coconut whipped cream. For a few reasons: 1. I adore coconut whipped cream. Adore it. But also 2. I was out of heavy cream, at least I didn’t have enough for coffee drenching and whipped cream. But I did have cold cans of coconut milk, so I rolled with it, like a BOSS!
Such a good choice.
Dreamy. I want to drink it forever.
by the way, this recipes makes 1, but it is easily multiplied!!
8 ounces cold-brewed coffee
2 tablespoons whiskey syrup
1 tablespoon whiskey
3 tablespoons cream
coconut whipped cream for topping
sprinkle of cinnamon
1 cup brown sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon vanilla extract
coconut whipped cream
1 (14-ounce) can COLD full-fat coconut milk
2 tablespoons powdered sugar
Fill the glass with ice. Pour in the coffee, syrup and whiskey, stirring well to mix. Stir in the cream, top with the whipped cream and sprinkle with cinnamon. This is my favorite proportion for the coffee, but you can easily change it up!
Combine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use!
coconut whipped cream
Take the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use.