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Caroline Khoo | Nectar & Stone

Chef
Collection
Chef
Collection

Coffee Cloud

60ml Mr Black
80ml Angostura Dark Rum
300ml Thickened cream
½ cup Coffee Sugar
1 drop Ameri Colour Pink
1 cup of ice
‘Potion’ – Coffee House, by The Everleigh Bottling Co.
Garnish (make decorations with royal icing or use fairy floss)
* * *

Chill 2 small tumbler glasses in fridge & place cream whip in freezer to chill
Using a coffee grinder, place coffee sugar crystals in and blitz till you get a fine powder
Measure Rum and Mr Black Cold Brew in a jug
In another jug measure the cream, add coffee sugar and pink colouring and stir through
Using a cocktail shaker, add ice, rum and coffee and shake
Strain into a jug
Using the cream whip, please the cream ingredients in and whip into a jug
Place half the cream into the cocktail shaker, add the coffee mixture back in and shake for a minute till combined
Bring the two glasses from the fridge, using the strainer, pour the coffee liquid equally
Use the remaining cream from the jug to top up
Fill a ‘potion’ dropper with Coffee House, place on top and garnish with
a Royal Icing flower or fairy floss
* Serves 2 *

* * *

Want to learn how to make your own Coffee Cloud?
Download the full recipe card here and watch the How-To video below.

VIDEO
VIDEO