A good slug of spiced brandy, hot black tea and boozy orange cream: this festive winter cocktail twists the classic Irish coffee to create a very British drink that draws inspiration from my mum’s love of orange liqueur-spiked cream and a firm Yorkshire favourite – the cuppa.
Teapple
Serves 1
125ml hot black tea, brewed for 4-5 minutes
50ml spiced brandy – we use Seven Tails
5ml orange liqueur – we use Alma Finca, but Cointreau would work, too
10ml runny honey
Nutmeg, to finish
For the cream
100ml double cream
20ml orange liqueur
While the tea is still hot, measure everything into an Irish coffee glass.
Put the cream and orange liqueur in a clean jar, seal and shake until the cream starts to thicken and firm up. Pour the infused cream into the glass over the back of a cold teaspoon, so it floats on top of the hot drink (save any leftover cream to serve with fruit cake or chocolate cake), finish with a grating of nutmeg, and serve.
