A whisky-spiked, coffee-flavoured version of milk to pair with cookies. 

Words: Extract from The Art & Craft of Coffee Cocktails by Jason Clark

The classic combination of milk and cookies is a fond childhood memory for me. I’ve put an adult spin on it with the addition of coffee and liquor. Ideally, shake it in the bottle you plan to serve it in or, alternatively, in a cocktail shaker with no ice works well too.

A double shot of house espresso or cold brew works fine. I like to add it after shaking the other ingredients to watch it cascade through the milk. To get even more foam, shake it a second time.

I’ve left this super-simple recipe open-ended so you can add whichever whisky or whiskey you prefer, be that a blended Scotch, Single Malt, Blended Malt, Irish, Canadian or American. It’s a versatile drink open to interpretation. Hell, vodka, rum, tequila, or brandy can all potentially work well in this drink!

INGREDIENTS

45 ml whisky
30 ml cold brew coffee
15 ml golden syrup
90 ml milk (dairy or nut milks can all work well)

To serve:
Cookies (optional)

METHOD

Add the ingredients to a chilled 300 ml bottle and shake. Serve with a couple of cookies on the side, if you like.

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The Art & Craft of Coffee Cocktails by Jason Clark, published by Ryland Peters & Small. Photography by Alex Attikov Osyka. Distributed by bookreps.co.nz, NZ RRP $29.99.