Sunday, January 19, 2014

Kentucky Coffee

I swear, without my friends I would be generations behind the times. So many of my favorite things, from Pinterest to Prosecco to Quinoa to the TV show Call the Midwife, were introduced to be by the people I love. 
Kentucky coffee and Irish coffee are new editions to that list. Yes, I used a be a complete wimp and drink a spiked coffee with a splash of Bailey's on celebratory occasions. It's good, but this is so much better. If you're going to pour good whiskey in your coffee, please be sure it's good coffee. This Knob Creek smoked maple is especially good. Once you make one of these with real fresh whipped cream (the photos don't do this drink any justice) you will understand. 
After our mugs of coffee this morning, we headed over to The River & Rail for brunch, and if you live here in Roanoke, it gets a 5 star rating from both of use. I had the Soft Scrambled Eggs with peppered pork scrapple and Carolina Rice grits. If you would like to experience perfect (I mean puuuur-fect grits) head that way. Josh had the Biscuits & Gravy, and we were both in brunch heaven. 
Kentucky Coffee
1 jigger (1 1/2 ounces) Markers Mark Maple Bourbon
1 cup freshly brewed hot coffee
1 Tbsp brown sugar
Freshly whipped cream

Fill a fluted mug with hot water to preheat it, then empty. Pour hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Makers Mark boourbon. Top with a collar of the whipped cream by pouring gently over back of spoon, and serve hot. 

*for Irish coffee, use 1 ounce of Jameson and 1 ounce of Bailey's*

Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixture fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. 

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