Whisky Coffee meets Mont Blanc.

Winter's here, and it's about time your machine went to work on something a bit more indulgent. This one uses our newest release, Whisky Barrel Aged Coffee, our most anticipated annual release, back for a limited time. Here's how to make the most of it.

 

Step 1 — THE WHISKY BASE

In a milk jug, combine:

• 140g whisky concentrate (see concentrate recipe here)
• 40g water
• 5g vanilla syrup
• 5 drops saline solution (0.5% salt by volume)

Steam to your normal coffee temperature. You're after warmth and texture here, not a hard boil. Let it rest for 30 seconds so the flavours and bubbles settle, then pour into your cup, holding back the foam with a spoon for a clean, flat base.

No steam wand? Microwave for 80 seconds instead.

 

Step 2 — THE VANILLA CREAM FOAM

Whisk together:

• 60g cream
• 10g vanilla syrup

Whip to a light, cappuccino-style foam. Soft peaks, pourable, with a bit of body.

 

TO FINISH

Pour the cream foam over your hot whisky base, then finish with a light grating of dark chocolate.