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Cafe Creme

02 Dec 2012
  • 50ml The Wild Geese Classic Blend Irish Whiskey
  • 50ml double cream
  • Double espresso
  • 50ml hot water
  • 30ml Maple syrup
  • Vanilla pod
  • 1/2 spoon cinnamon powder
  • Cinnamon stick / nutmeg

Put 20ml of Maple Syrup into latte glass. Add a large cinnamon stick then pour double expresso into glass. Add 50ml of The Wild Geese Classic Blend. Using a shaker, shake 50ml double cream with 1 vanilla pod. Layer the cream over the espresso coffee carefully, using the back of a bar spoon. Garnish with grated nutmeg.

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