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Serves : Makes 4 drinks

For this mocktail, Bryan Dayton flavors coffee with 1883 de Philibert Routin nonalcoholic rum syrup (Torani makes another widely available version). The recipe for Dayton’s lavender-scented whipped cream can be doubled and the extra used as a topping for pie or cake. Extra lavender syrup can be stirred into club soda or poured over ice cream. Slideshow: Delicious Recipes Using Coffee

How to Make It

Step

In a heatproof pitcher, combine the coffee and rum syrup. Stir well and pour into warmed mugs or heatproof glasses. Garnish with the Lavender Whipped Cream and honey.

Chef's Notes

Lavender Whipped Cream: In a small saucepan, simmer 1 ounce Simple Syrup with 3/4 teaspoon dried lavender buds until fragrant, about 5 minutes. Strain and let cool. In a chilled bowl, whip the lavender syrup with 4 ounces chilled heavy cream until soft peaks form. Use right away. Makes enough for 4 drinks.

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