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We’ve teamed up with our mates at Volcano Coffee Works to show you how to make the ultimate festive cocktail at home. Inspired by a buttered rum cocktail – it’s rich, smooth and totally delicious. The perfect alternative to Mum’s mulled wine and the best addition to your cozy nights in this winter.

Hot Buttered Coffee

Recipe – serves 1

25ml Mr Black Coffee Liqueur

20ml Dark Rum

15ml Spiced Syrup* (or liquid sweetener)

100ml Hot Volcano Filter Coffee (or one Volcano Pod topped up with hot water)

5g Salted Butter

 

Method

  1. Pour some hot water into your heat proof serving cup to preheat.
  2. Add Mr Black Coffee Liqueur, rum, syrup and salted butter to a saucepan over low heat. Warm through but do not boil.
  3. Whilst this are warming, brew your fresh filter coffee or pod.
  4. When the coffee is ready, remove the mixture from the heat. Add the coffee.
  5. Using a hand blender, blend until combined and slightly frothy.
  6. Empty the water from your cup and pour the drink in.
  7. Top with freshly grated nutmeg.

Serve in an enamel cup or heat proof glassware.

 

*Spiced Syrup

125g Granulated Sugar

125g Water

1 Cinnamon Stick

6 Allspice Berries

3 Cloves

 

Method

  1. Add all ingredients to a small saucepan and place on a medium heat.
  2. Bring to a gentle simmer, stirring often as it warms to dissolve the sugar
  3. Simmer for 10 minutes
  4. Turn off the heat and allow the syrup to cool.
  5. Strain the syrup. Keep in the fridge for up to 2 weeks.

 

Recipe by roaster and cocktail expert Claire Wallace

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