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
12 ounces hot coffee
4 ounces rum syrup or butter rum syrup
Lavender Whipped Cream (see Note), for garnish
Drizzle of honey, for garnish
How to Make It
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.
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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