Eggnog with coffee and Baileys cocktail
PREP TIME: 15 MINUTES
TOTAL : 15 MINUTES
Ingredients for the coffee
1 cup filter coffee
1 oz (each) eggnog and Bailey’s
½ oz white crème de menthe
Ingredients for the whipped cream
1 cup 35% whipping cream
¼ cup sugar
Ingredients for presentation
2 Christmas candy canes
1 lemon wedge
Brew a cup of your favorite filter coffee
Crush candy canes into small pieces by placing them inside a plastic bag, or a folded parchment paper, using a rolling pin to crush them, until achieving the desired size.
In a large bowl, whip the sugar and whipping cream together, using a hand mixer until texture is stiff and smooth.
Rub the lemon wedge around the rim of your cup which will make the candy canes stick around the cup. Dip the rim of the cup in the crushed candy canes to create a decorative and tasty edge.
Pour the coffee, eggnog, crème de menthe and Bailey’s in the cup and stir.
Place the whipped cream over the coffee, using a spoon and sprinkle the remaining crushed candy canes.