This recipe review is a little bit of a departure for me. I found it on a friend’s blog instead of Pinterest, but I had to try it once I read it! There was no way I could possibly resist bourbon coffee with vanilla whipped cream and sugar. Coffee is a must in the morning for me. Not that I normally spike it with alcohol, but every once in a while…
Smooth and Sensuous, what could be better together than Bourbon and Coffee? Bourbon and Coffee, with Whipping Cream is better of course!
Kevin highly recommends Booker’s Bourbon for this recipe because it has a higher proof and stronger taste than most bourbons. Unfortunately, it’s produced in very small batches and I couldn’t find a bottle. I had to settle for Bulleit instead (poor me!). Additionally, I used my favorite coffee, Dunkin’ Donuts Dark Roast, and demerara sugar.
First came the vanilla simple syrup. I made that a day ahead of time by heating 1 cup of water and adding 1 cup of sugar until dissolved. Then I removed the pan from the heat, added 1 tablespoon of vanilla extract, and let it cool in the refrigerator overnight.
I made my coffee in a French press using 2 tablespoons of ground coffee per cup of water and brew for 4 minutes. While it was brewing, I filled my coffee cups with water and heated them in the microwave for 2 minutes. Then I mixed the whipping cream and vanilla simple syrup in my blender. It might have taken a minute—it whipped up fast!
Putting it all together took me 10 minutes, and I have to say serving it in a clear mug makes a beautiful presentation. The cream takes a few minutes to sink to the bottom and it creates a lovely effect! The photo below shows the coffee just after I added the whipped cream but before I stirred it.