A cold, refreshing coffee drink, this is easy to make, but it must chill for at least a couple of hours before serving. Not one for the younger set, as it contains alcohol. If you’d like to store this, it can keep for a day in the fridge, tightly covered, but don’t add the crème de cacao until just before serving. If you don’t have or can’t find brown crème de cacao, use the white type. Technically, it isn’t mandatory to add milk or cream to this before serving, but I find that doing so really smoothes out the flavor.
Make sure your cinnamon stick is fresh, please; don’t buy any of those sealed small containers in supermarkets, as they’ve probably been sitting on the shelf for months. Look for a good, local natural foods store, where you can buy cinnamon sticks by the pound (in all probability, they’ll also be less expensive this way). Buy a few extra and stick them in your freezer, where they really will keep happily for months.
Yield: 2 servings
- 1 Tbsp. instant coffee granules
- 1 Tbsp. granulated sugar
- Boiling water
- 1 cinnamon stick, about 3 inches long, snapped in half
- 2 Tbsp. brown crème de cacao
- Milk or cream
- Ice cubes, if desired
Combine coffee granules and sugar in a two-cup liquid measure. Add boiling water to the 1-1/2 cup mark. Stir well to dissolve sugar. Add snapped cinnamon stick.
Cool briefly, then chill for at least 2-1/2 hours, stirring occasionally during this time if you can remember to do so (I usually can’t). At the end of this time, even if you’re not planning to drink this right away, remove the halves of the cinnamon stick. Also, if you’re storing the beverage for a longer time, cover it with plastic wrap now.
To serve, add crème de cacao and stir well. If you see any particles of cinnamon stick, strain the drink through a fine strainer or a double layer of cheesecloth to remove them. Divide between two 9 to 10 ounce wine glasses or clear mugs. Splash a little milk or cream into each serving to taste; add a couple of ice cubes to each serving, if desired. Serve immediately.
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