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Don't talk to me until I've read Capital Caff – your guide to the latest in coffee happenings around Beijing.
This Christmas, two coffee chains have decided to channel the Christmas spirit by releasing variations on that most timeless of Christmastime classics: Irish Coffee!?
While not exactly a Christmas staple as far as we know, we were curious to try it, seeing how alcohol + coffee promos haven’t always gone over well in China – looking at you Luckin Maotai Latte. Thus what follows are reviews of two takes on the beverage, plus an alternative recipe should you want the real deal.
Whiskey Milk Flavored Latte
– Lavazza
This offering, which comes in at RMB 26 at Lavazza (RMB 35 for delivery), is the better of the two whiskey-tinged offerings. Unlike the Maotai Latte, the Bushmills Black Bush whiskey comes in a small 50ml bottle on the side when ordered in-store, allowing one to add to their heart’s content.
Once administered to the cinnamon-topped latte, the Black Bush plays well, with the oaky tinge of the whiskey melding nicely with the coffee. We’d definitely go back for this one while it’s still around. You can get it for yourself at all Lavazza branches ofrvia your preferred waimai app.
Matcha Irish Coffee
– Seesaw Coffee
Seesaw leans into the Irish Coffee idea completely, teaming up with Jameson with their version, which for all intents and purposes is an Irish Coffee topped with green matcha cream. There’s about 0.5 percent alcohol in this Irish Coffee, and it shows. The matcha cream really doesn’t work with a plain Americano, and there’s just a small hint of whiskey – not at all exciting in our opinion. It's available at all Seesaw branches or via waimai.
Irish Coffee at Home
Even though we do like the idea of Lavazza’s whiskey latte, its pretty easy just to put together an Irish Coffee at home yourself. A bottle of regular Bushmills is just RMB 78 from some sellers on Meituan, and with only a few other ingredients required it doesn’t seem like too bad a deal.
Ingredients
1 1/2 oz of Irish whiskey (preferably Bushmills)
3 1/2 oz of freshly brewed coffee (filter is best)
1/2 oz or so of whipping cream
2 tsp of demerara sugar or 2/3 oz of demerara syrup*
Method
Method
Take a hot toddy mug or regular glass coffee mug and add boiled water to temper the glass, leaving it to sit for two minutes.
Meanwhile, add the whipping cream to a cocktail shaker with the wire part of a hawthorn cocktail strainer. Seal the shaker and shake for roughly ten seconds, no more.**
Once the mug is properly tempered, pour out the water and add the whiskey, sugar or demerara syrup, and coffee and stir to combine.
Take the lightly whipped cream and pour it over a spoon to layer it over the rest of the liquid, garnish with cacao powder or grated nutmeg and serve.
*To make demerara syrup: combine equal parts demerara sugar and water in a pot and bring to a simmer. Stir until the sugar is dissolved and remove from heat. Let sit until cooled and bottle.
**Anything more than ten seconds will cause the cream to form peaks, which makes it hard to pour and, subsequently, drink.
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Images: the Beijingers, Unsplash
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