




-
Dissolve 2 parts Demerara sugar in 3 parts of boiling water for the syrup.
-
Stir sugar syrup into 35ml Jameson in a warmed glass.
-
Whip 30ml chilled double cream lightly until it starts to stiffen.
-
Brew 2 x 45ml shots of coffee into the glass from your espresso machine.
-
Pour the whipped cream into the coffee over the back of a spoon so it floats on top.
-
Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.
Shop Ingredients

Directions
-
Dissolve 2 parts Demerara sugar in 3 parts of boiling water for the syrup.
-
Stir sugar syrup into 35ml Jameson in a warmed glass.
-
Whip 30ml chilled double cream lightly until it starts to stiffen.
-
Brew 2 x 45ml shots of coffee into the glass from your espresso machine.
-
Pour the whipped cream into the coffee over the back of a spoon so it floats on top.
-
Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.