Ingredients:

  • 115 g (½ cup) Unsalted Butter, softened
  • 80 g (⅓ cup) Light Brown Sugar, packed
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg (freshly grated recommended)
  • 1 tsp Espresso Powder (instant, optional)
  • 1 tsp Pure Vanilla Extract
  • ¼ tsp Fine Sea Salt
  • 2 fl oz Kahlua Coffee Liqueur (per serving)
  • 6 fl oz Strong Hot Coffee (per serving)
  • 1 fl oz Dark Rum or Brandy (optional spirit boost, per serving)
  • Whipped cream and/or a cinnamon stick (for garnish)

Instructions:

  1. Soften and Cream: In a mixing bowl, combine the softened unsalted butter and packed light brown sugar. Use an electric mixer to cream them together until the mixture is light, fluffy, and pale (2-3 minutes). Scrape down the sides of the bowl frequently.
  2. Incorporate Spices and Flavour: Add the ground cinnamon, ground nutmeg, espresso powder (if using), vanilla extract, and sea salt to the creamed mixture.
  3. Mix Thoroughly: Mix on low speed until all the spices are fully incorporated, ensuring there are no streaks of dry powder remaining. Transfer the batter to an airtight container and chill for at least 30 minutes, or until ready to use.
  4. Prepare the Coffee: Brew 6 oz (180 ml) of very strong, piping hot coffee for each serving.
  5. Measure Batter and Alcohol: Scoop 2 tablespoons of the chilled spiced butter batter into a pre-warmed, heatproof coffee mug. Add 2 fl oz (60 ml) of Kahlua. If using the optional spirit boost, add 1 fl oz (30 ml) of dark rum or brandy now.
  6. Pour and Emulsify: Carefully pour the 6 fl oz (180 ml) of piping hot coffee over the mixture in the mug. Stir vigorously with a spoon for 30–60 seconds until the butter batter has completely dissolved and the drink is smooth, opaque, and slightly frothy.
  7. Garnish and Serve: Top generously with whipped cream and dust lightly with extra nutmeg or insert a cinnamon stick for aroma. Serve immediately.