by Paul Jarvis
This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).
I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.
Serve on ice, use in coffee, or keep in your (secret) flask.
- • Coconut milk
- • Maple syrup
- • Vanilla extract
- • Espresso
- • Whisky
- • Cocoa powder
- 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
- 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
- 3. Serve chilled and store in a sealed container in the fridge.