Cocktail and dessert, two words that go so well together, put coffee in there and you’ve got a recipe that’s bound to be a winner!
Here’s a new recipe from our friend Étienne at Distillerie de Montréal: Vietnamese coffee with spiced rum. Any espresso blend will do, but with its notes of dark chocolate, Cremone is most definitely our first choice for this recipe.
If you’re in the mood for a dessert cocktail, you’re in for a treat; happy mixing!
1.5 oz. Rosemont spiced rum
1 oz. sweetened condensed milk
1 egg yolk
1 short single espresso
A pinch of cacao (optional)
Whip egg yolk and sweetened condensed milk in a large bowl until it forms a ganache.
Pull a short single shot of espresso into a cup and then add the spiced rum.
Spoon the egg yolk and sweetened condensed milk mixture on top of the espresso and rum. Sprinkle with a pinch of cacao if you so desire. Enjoy!
For more caffeinated recipes visit the recipe section of our blog. If you liked this drink, you would surely love our espresso hot chocolate with spiced rum or our cold brew ice coffee with Barista Cold Brew Coffee liqueur.
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
