So why the coffee talk? Well, because it’s the base for this month’s Mixology Monday cocktail! No, it’s not a coffee theme, Nick from the Straight Up blog has given us ANISE as the special ingredient this month.
Since it’s all kinds of cold lately, I decided a nice hot, boozy drink was in order. But where to put the anise? In a cream! Seriously though, I saw this challenge as an excuse to go buy myself a whip cream dispenser. It will have other purposes later (none of which will include whippets FYI) so I figured now was the time to splurge on one. Tis the season to give (to oneself).
First thing you need to do is make the cream infusion:
1 cup organic whipping cream
1 vanilla bean, split and seeds scraped
3-4 whole star anise
In a small sauce pan, combine all ingredients over medium-high heat. Bring to just under a boil and reduce heat to low. Keep at a simmer for 10 minutes. Remove from heat, cover and let stand until room temperature. Strain the mixture, cover and refrigerate over night. The next day, whip by hand (stand mixer, hand mixer, etc…) or funnel contents into a whipped cream dispenser. Keep refrigerated if not using right away.
For the Drink:
1 oz. Rittenhouse 100 Rye
4 oz. Hot Brewed CoffeeÂ (Groundworks Black Magic Organic Espresso used here)
1/4 oz. simple syrup (or more/less to taste)
infused anise & vanilla whipped cream
1 whole star anise for garnish
In a glass mug (or regular mug if you want), add simple syrup, rye and coffee. Stir gently to combine. Top with anise vanilla whipped cream and garnish with the whole star anise.
By itself, the coffee and rye are quite strong, and too…’alcohol forward’ if you catch my drift. The cream drastically cuts that back and evens out the whole drink. Rye and anise are a wonderful combination together. Although usually strong flavors on their own, here they work as accents to the other players in the drink. The espresso has an earthiness that pairs well with the vanilla, and as a whole, the drink is only slightly sweet with a nice kick of spice.
Why not put sugar in the cream mixture? Personally, I’m not a big sweet drink drinker. Here it’s important to balance the sweetness of each drink with the person’s preference. Did I mention this is a great brunch drink? Whipping cream has a slight sweet edge to it and I find that adding a touch of simple syrup to the coffee itself disperses enough sugar throughout. Could you flavor the whipped cream to just be sweetened? Yes, Add about a 1/2 ounce of simple syrup to the mixture before beating/funneling into a whipped cream dispenser.
Oooh, this is right up my alley. Something has to slow down the ol’ ticker from all that caffeine madness. Might as well be rye!
And I agree–cream alone is usually decadent enough for me, no sugar necessary.
Ha! Yes, alcohol is usually my ‘let’s slow things down’ remedy.
This sounds amazing.
Thanks lady! Tastes good too. Not too sweet, and seriously boozy. I’ll have to make you one!