Scotch Whisky Coffee


2 oz Scots Highland Whisky
1 oz Vanilla Bean Syrup
6 oz Hot Black Coffee


To make the vanilla bean syrup: combine a cup of sugar, a cup of water, and one whole vanilla bean, split down the middle, in a sauce pan over low heat. Stir frequently until all the sugar is melted into the water. Remove the pan from the heat and cover to allow the vanilla to infuse – at least 20 minutes, but the longer the better. Then strain the syrup through cheesecloth or a fine-meshed sieve to remove the vanilla bean solids (don’t worry about catching all the black flecks of vanilla bean). Bottle and refrigerate.

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