the witches' coffee
To underscore the rich flavor of dark Sumatra coffee, Bryan Dayton mixes it with aged rum, spicy, saffron-based Strega and molasses-y raw sugar. He even spices up the whipped cream, with bittersweet Italian Averna.
yield
4 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For the witches' coffee
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4 tspdemerara or other raw sugar
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12 ozhot brewed dark sumatra coffee
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6 ozaged rum
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3 ozstrega (saffron-infused liqueur)
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averna cream (see note), for garnish
How To Make the witches' coffee
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1In a heatproof pitcher, stir the sugar into the coffee until dissolved, then stir in the rum and Strega. Pour the coffee into warmed mugs or heatproof glasses and spoon the Averna Cream on top.
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2Note: Averna Cream: In a medium chilled bowl, whip 4 ounces chilled heavy cream with 1 ounce Averna amaro and 1/2 tablespoon granulated sugar until soft peaks form. Use the cream immediately. Makes enough for 4 drinks.
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