Though we are currently suffering through a Southern California Indian Summer, with temps topping 100 degrees today, there's evidence in the air that autumn is looming.
The way the morning sun angles through the Cottonwood leaves as they rustle in the dry, Santa Ana wind, makes me want to cozy up to a warm Irish coffee on this lazy Sunday morning and imagine the cold days ahead...
A dark Italian roast is my favorite, sweetened with Turbinado sugar and topped with freshly whipped vanilla cream.
A Splash of Jameson adds a kick of indulgence. It IS the weekend, after all.
Yet another scorcher cant stop me from lighting a fall candle and dreaming of the change of seasons.
Irish Coffee
6 cups dark roast coffee
1 Cup Heavy Whipping Cream
4 T Brown Sugar
Jameson Whiskey
While coffee is brewing, whip cream with two tablespoons brown sugar and two teaspoons vanilla extract.
Place one tablespoon brown sugar in the bottom of each cup. Fill halfway with coffee and stir to dissolve sugar. Add a generous splash of Jameson and more coffee, making sure to leave room for whipped cream on top.
Enjoy!
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