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'Hot Buttered Coffee Rum' - WCiGS 2019

This cocktail reminds me of walking through a Christmas market in Berlin - the smell of roasting nuts, the warm drinks and of course, a cheeky bit of midday alcohol (you know, to keep you warm...)



Hot Buttered Coffee Rum - image by @onthenorway

Ingredients and equipment:

40g coffee ground for filter (I used Brazilian natural red catuai espresso from Finca Santiago)

380mL 95 degrees water

Clever Dripper (you can also use a French Press, but make sure you have something to filter it through afterwards)

Spiced Christmas butter:

50g butter

2g Sherry reduction (I used Pedro Ximinez (PX) sherry)

0.2 g salt

2.5g black moscavado sugar


1 barspoon of apricot syrup

1 cL rum (I used an 8 year old 'Chicuatan' El Salvadorian rum)

1 cL Nut liquer (I used a generic one, but pick your favourite)

Milkshake mixer (you can also use a stick blender)



Method:


1. To make the sherry reduction, add the sherry to a saucepan and reduce on medium heat until it reduces by about 50%. You're only going to need about 2g of the reduction, so you can use a small amount (30mL) to get enough for 1-2 drinks, or use a larger amount to store it for later. Once reduced, remove from heat and set aside to let it cool.


2. Add the butter to a small saucepan on medium heat and melt until the butter turns brown. Once browned, remove from heat and pour into a small bowl.


3. Add 2g sherry reduction, salt and black moscavado sugar to the bowl with the browned butter. Mix well - once combined, either use immediately or store for later use. It's good for it to be soft or melted when you're making your cocktail, to avoid chunks.


4. To make the coffee, add 40g of ground coffee beans to a Clever Dripper with a filter, and pour your hot water in. Make sure the Clever Dripper isn't on top of a cup, or it will drain - you want to allow this brew to sit for three minutes. After this time has passed, place on top of carafe and allow to drain.


4. Add Spiced Christmas Butter to a milkshake cup, or a large cup that will allow you to mix with a stick blender. Add apricot syrup, rum, nut liquer and your hot coffee.


5. Blend or mix all ingredients until well combined.


6. Serve in small, ceramic cups or anything that will retain the heat of the drink. I like to garnish it with some gingerbread, to keep the Christmas spirit going!


Look for tasting notes of salted caramel, spiced butter, chocolate and roasted almonds.



Video Checkout the video of me making this drink in the semi-finals of the 2019 World Coffee in Good Spirits Championships (from about 6 minutes, 15 seconds):






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