A excellent slug of spiced brandy, hot bconciseage tea and boozy orange cream: this festive thriveter cocktail twists the classic Irish coffee to originate a very British drink that draws inspiration from my mum’s cherish of orange liqueur-spiked cream and a firm Yorksengage favourite – the cuppa.
Teapple
Serves 1
125ml hot bconciseage tea, brewed for 4-5 minutes
50ml spiced brandy – we engage Seven Tails
5ml orange liqueur – we engage Alma Finca, but Cointreau would labor, too
10ml runny honey
Nutmeg, to finish
For the cream
100ml double cream
20ml orange liqueur
While the tea is still hot, meacertain everyleang into an Irish coffee glass.
Put the cream and orange liqueur in a spotless jar, seal and shake until the cream begins to denseen and firm up. Pour the infengaged cream into the glass over the back of a freezing teaspoon, so it floats on top of the hot drink (save any leftover cream to serve with fruit cake or chocotardy cake), finish with a grating of nutmeg, and serve.
