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A cracking summer drink mixed by one of the UK’s leading chefs, Phil Vickery.
Makes 1 large jug suitable for 6-8 persons
8 level tablespoons Douwe Egberts ground coffee
0.5 litre approx boiling water
200 mls full cream milk
6 heaped tbspn icing sugar
1.5 tspn ground cinnamon
0.5 teaspoon ground nutmeg
200mls creamy coffee or chocolate liqueur
roughly 10 ice cubes
finely grated zest of 1 large orange
6 leaves of fresh mint, bruised
Boil the water and make the coffee in a cafetiere the usual way. Allow the coffee to cool completely. Place the milk, sugar, cinnamon, nutmeg, liqueur, cold coffee and ice cubes into a liquidizer and blitz until smooth.
Stir in the orange zest and mints leaves and leave for a couple of minutes to infuse.
Pour into tall glasses, on top of the coffee and dust with a little cinnamon. Serve with rolled brandy snap or thin shortbread biscuits and as cold as possible with straws.
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