The Calypso coffee
1
Easy
Hot chocolate gets all the credit, and most of the attention, when it comes to warming winter drinks. But there is a lot to be said for a creamy coffee confection, and a spiked one in particular. I know – you’re thinking “Irish coffee” and “No, thank you”. But there’s so much more to the genre than this much maligned (and often badly made) version.
Coffee gets on so well with a host of other spirits – rum, vodka, creamy liqueurs – that it’s practically negligent not to introduce them (in a responsible manner, of course). A spiked affogato makes the easiest dessert, sip a hot white Russian in front of the fire, or savour the comforting spice of a calypso coffee in the perfect nightcap.
Ingredients
Method
- 3⁄4 cup brewed coffee
- 2 T dark or golden rum
- 2 T coffee liqueur
- sugar, to taste
- cream, for serving
- a dash castor sugar (optional)
- a drop vanilla extract
- cocoa powder, for serving
Method
Ingredients
1. Brew coffee as usual and pour 3⁄4 cup into a cup or double- walled glass.
2. Stir in dark or golden rum and coffee liqueur such as Tia Maria or Kahlua. Sweeten to taste – the darker the sugar, the better the result.
3. Top with a layer of cream poured slowly over the back of a teaspoon. For a decadent note, lightly whip the cream with a dash of caster sugar and a drop of vanilla extract before pouring. Dust with cocoa and serve immediately. This drink does not appreciate being left to the cold – but then again, who does?
Find more cocktail recipes here.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey
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