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ESPRESSO COLLECTION
CAPTIVATING COFFEES
Tip: The fl avoured alcohol can be prepared in advance; you can also use pre-fl avoured
rum.
Diffi culty
5 min.
Large glass
1 vanilla pod
1 cardamom pod
1 stick of cinnamon
100 ml 35 % fat UHT whipping cream
1 tsp bitter cocoa powder
Ingredients
80 ml coffee
50 ml of strong alcohol such as rum,
calvados or whisky
1 tsp light brown sugar
Zest of 1 unwaxed orange
In a saucepan, heat the alcohol over a gentle heat and dissolve the sugar in
it. Add the different spices and the orange zest. Cover and leave to infuse
for around 20 minutes. Filter the preparation, keeping only the fl avoured
alcohol.
Reheat the alcohol and pour into a glass. Pour the coffee on top.
Lightly whisk the cream and carefully arrange a cloud on top of the drink.
Sprinkle with cocoa powder.
Gstaad Coffee
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