Indigo Spiked Coffee & Cream
Forget milk and cookies — this year, Santa’s getting a spiked coffee & cream! This cozy brew by @ashleighscottcreative is the perfect way to pour a little extra holiday cheer into your Christmas morning.
Ingredients
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Method
Start by preheating your mug with hot water to warm it up. Once the mug is heated, pour out the water and add Empress 1908 Indigo Gin, brown sugar syrup, and brewed coffee. Stir to combine. Lightly whip the heavy cream until it’s thick and fluffy. Slowly pour the cream over the back of a bar spoon to help keep the cream layer separate from the coffee. Top with freshly grated nutmeg and enjoy!
Notes
*To make the syrup, combine ½ cup dark brown sugar, ¼ cup water, and ½ tsp vanilla in a saucepan. Heat over medium-low until the sugar is fully dissolved. Once dissolved, remove the mixture from heat and allow it to cool. Transfer the syrup to a container and refrigerate for up to two weeks.
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