MENU dorset issue 22 MENU22..dorset pdf issue 22. | Page 65

SEA DRINKER
t he
with Nick Moyle & Richard Hood -
The Two Thirsty Gardeners
Got me on milk and alcohol
T
he festive season is often used as an excuse to indulge in things that the medical profession might
normally suggest you cut back on – which is perhaps why the triple sins of caffeine, booze and
cream makes Irish Cream liqueur such a festive favourite. Each year we make our own version of
this comforting classic and have provided you with the recipe from our book below. But this creamy
liqueur isn’t the only drink that combines caffeine and booze to great effect – a shot of coffee can find its
way into many more winter warmers.
Brewers often infuse their dark porters and stouts with coffee, the bitter roasted flavours perfectly
complementing the toasty goodness of dark, roasted malts. Dorset’s Eight Arch have even more fun by
including orange in their Coffee Orange Stout.
Coffee also stars in numerous cocktails (espresso martini and White Russian being two popular
examples), either by using a freshly brewed and cooled shot or an infused spirit, such as Conker’s Cold
Brew Coffee Liqueur.
Spirits, including rum and tequila, have been known to include coffee as an ingredient in spiced versions
of their boozes and we’ve even heard of folk making wine from coffee… we’re not sure that’s such a great
idea though so will stick to making Irish Cream liqueur.
Irish Cream
Liqueur recipe
W
hen making this, or any
other coffee-based drink, it’s
important you start with a decent
coffee. Instant isn’t any good.
Thankfully, our local patch is blessed
with numerous fine coffee producers,
with Reads being among the best –
we’ve picked out their full bodied
Sumatra Bourbon Espresso blend for
this booze.
Reads coffee is always
expertly roasted and
full of flavour.
First, make yourself half a cup of
black coffee and stir in two heaped
teaspoons of cocoa powder. Add
some vanilla flavouring, either by using a whole pod (split it and add seeds and
pod) or half a teaspoon of vanilla extract and half a teaspoon of almond extract.
Allow the coffee to cool.
Strain the coffee into a bowl with the contents of a 280ml tin of sweetened
condensed milk and around 250ml Irish whiskey (you can use Scotch if you
like, but you’ll have to call the resulting drink by another name). Mix together
thoroughly with a whisk or blender.
Your drink is now ready. Easy, right? For storage purposes, pour into a
bottle and keep in the fridge, drinking it within two weeks. You may notice
that t he ingredients start to separate over time – a quick shake will soon
remedy that.
Serve neat, over ice, or pour a shot into a cup of freshly brewed coffee or
chai tea for the perfect festive pick-me-up.
www.menu-dorset.co.uk
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