Iced coffee + booze = a summer dream.
Come summertime, it’s hard to decide what we love more: waking up to an ice cold cold brew or winding down to a cool cocktail. So why choose?
Boozy cold brew is finally here. In fact, it comes in can form thanks to the company Bad Larry’s Hard Coffee (currently available in Minnesota but soon to spread around the country). And fortunately, while we wait for that, restaurants have started to catch on to the trend too, infusing your favorite a.m. staple with yummy mixers (a la coconut tequila, coconut milk, and vanilla), and adding the drink to their menus for the season.
For a make-at-home recipe that won’t steer you wrong, we touched base with Greg and Joy Margolis, co-founders of The Nantucket Culinary Center.
Their take on the boozy drink? A sensational cocktail that merges the complex flavor of cold brew with spiced rum (yes, please!) and creamy, condensed milk. In their own words: “The pièce de résistance is a toasted marshmallow—a sweet finish to your afternoon pick-me up. BYOB: Be your own barista? Be your own bartender? Be both. Flambé that marshmallow if you dare.” (And really, could the drink have a cuter name?)
S’More Coffee, Please
- 4 oz cold brew
- 1 oz sweetened condensed milk
- 1 oz spiced rum
- 1 large marshmallow
1. Infuse the sweetened condensed milk with the rum before mixing.
2. In a shaker, add ice, then add milk/rum mixture, and cold brew.
3. Shake well and pour into a glass jar.
4. Toast a marshmallow and float on top