Whiskey Before Breakfast
The Recipe:
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 cup room-temperature heavy cream
- 2 sticks of cinnamon (crushed)
- 5 star anise
- ½ of one nutmeg (grated)
- 1 Tbsp vanilla paste
- ⅛ cup bourbon
Instructions:
- Melt butter over medium heat, stirring often.
- Bring to a boil and cook until golden brown and nutty (not burnt).
- Remove from heat and stir in sugar.
- Slowly stir in heavy cream.
- Add spices and simmer gently for 5 minutes.
- Remove from heat, add bourbon and vanilla paste, and let the mixture steep while cooling for 1-2 hours.
- Strain and store in the fridge for 1-2 weeks.
The Drink:
Double shot of espresso, 25 grams syrup, 3 dashes Fee Brothers black walnut bitters, 10 oz steamed milk. Top with freshly grated nutmeg or a star anise pod.
Double shot of espresso, 25 grams syrup, 3 dashes Fee Brothers black walnut bitters, 10 oz steamed milk. Top with freshly grated nutmeg or a star anise pod.
Ginger Slap
The Recipe:
- 1 cup brown sugar
- ¼ cup blackstrap molasses
- ¾ cup water
- 30 grams fresh ginger, chopped (⅓ cup)
- 1 Tbsp dry ginger
- 2 cinnamon sticks, crushed
- 12 whole cloves
- 10 cardamom pods
- ¼ of a nutmeg, freshly grated
- 1 tsp vanilla paste
Instructions:
Dissolve sugar and molasses in water over medium heat. Add all spices (except vanilla) and bring to a simmer. Simmer gently for 30-40 minutes. Let cool, add vanilla, strain, and store in the fridge for up to 2 weeks.
The Drink:
Double shot of espresso, 20 grams ginger snap syrup, 10 oz steamed milk. Serve with a ginger snap cookie.
Rosemary Brown Sugar
The Recipe:
- 1 cup dark brown sugar
- 1 cup Liquid Death Mountain spring water
- 4-5 sprigs of fresh rosemary
- 1 tsp pink salt
Instructions:
Simmer all ingredients for 10-15 minutes. Strain and store in the fridge.
Simmer all ingredients for 10-15 minutes. Strain and store in the fridge.
The Drink:
Double shot of espresso, 20 grams rosemary syrup, and 10 oz steamed milk. Garnish with a small sprig of fresh rosemary if desired.
Double shot of espresso, 20 grams rosemary syrup, and 10 oz steamed milk. Garnish with a small sprig of fresh rosemary if desired.
Pomegranate Matcha Tonic
The Recipe:
- 1 cup cane sugar
- 1 cup 100% pomegranate juice
- Seeds of 1 whole pomegranate (optional)
- 2 sticks of cinnamon
- 2 whole star anise
- Zest of 1 orange
Instructions:
Dissolve sugar in pomegranate juice over medium heat. Add pomegranate seeds and spices. Gently simmer (covered) for 20-30 minutes. Allow spices to steep in the syrup while cooling before straining and storing.
The Drink:
Whisk 3 grams of high-quality matcha with 40 grams 170°F water. In a 16 oz glass, add ice, 18 grams spiced pomegranate syrup, 10 oz Fever Tree Indian tonic water, and top with matcha. Stir well and enjoy!
Dissolve sugar in pomegranate juice over medium heat. Add pomegranate seeds and spices. Gently simmer (covered) for 20-30 minutes. Allow spices to steep in the syrup while cooling before straining and storing.
The Drink:
Whisk 3 grams of high-quality matcha with 40 grams 170°F water. In a 16 oz glass, add ice, 18 grams spiced pomegranate syrup, 10 oz Fever Tree Indian tonic water, and top with matcha. Stir well and enjoy!
Cardamom Fig Coldfoam
The Recipe:
- ½ cup brown sugar
- ½ cup honey
- ½ cup water
- 1 cup dried black mission figs, chopped
- 10-15 cardamom pods, crushed
Instructions:
Simmer all ingredients for about 10 minutes. Let figs steep until cool. Strain and store.
Simmer all ingredients for about 10 minutes. Let figs steep until cool. Strain and store.
The Drink:
Combine 15 grams of cardamom fig syrup with 80g of milk. Use a handheld frother to whip into a pourable foam consistency. Pour coldfoam over coldbrew coffee. Garnish with a dash of cardamom powder.
Combine 15 grams of cardamom fig syrup with 80g of milk. Use a handheld frother to whip into a pourable foam consistency. Pour coldfoam over coldbrew coffee. Garnish with a dash of cardamom powder.