One of my favourite warm-me-up drinks is spiked coffee, especially as the season changes, layers are added and leaves begin to drop. This weekend is Canadian Thanksgiving, and despite this not necessarily being a head to tail recipe or a wild eat, it's one of my favourite spiked coffees. Over the last few years I have spent Thanksgiving up North on the river, typically with a cooler of local stinky cheeses, fancy crackers, ramen noodles and a jet boil. Sometimes we'd have a feast at a friends, but other years I'd make myself a charcuterie board a la river and start the percolator for some spiked coffee.
RIVERSIDE SPIKED COFFEE
1/4 oz Irish cream liqueur
1/4 oz Hazelnut liqueur
1/4 oz Dark Creme de cacao
1/4 oz Vanilla coffee liqueur
1 cup hot coffee
Top with cinnamon
Wishing you all a very warm and grateful Canadian Thanksgiving this weekend
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