Buffalo Trace Café Au Lait Recipe

Inspired by Nepenthe

Time8m

Serves1

Iced coffee with a Bourbon Cream Liqueur

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Ingredients

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1
Prepare the coffee
Brew 120 ml of strong coffee and chill in the refrigerator until cold.
2
Prepare the glass
Fill a tall glass or highball with 1 cup ice cubes.
3
Combine liquids
In a shaker or mixing glass, combine 60 ml Buffalo Trace Bourbon Cream Liqueur, 120 ml chilled coffee, 60 ml milk or half-and-half, and 10 ml vanilla syrup.
4
Chill and blend
Add ice to the shaker and shake vigorously for 10–15 seconds to chill and blend. If you don’t have a shaker, stir thoroughly with a bar spoon.
5
Assemble
Pour the mixture into the prepared glass over the existing ice (or directly into the glass if not using a shaker).
6
Garnish and finish
Top with whipped cream (optional) and a light dusting of ground cinnamon (0.25 tsp). Serve immediately.