Chicago-Style Salted Caramel Bourbon Coffee by Chef Beth Kaszniak
Needed ingredients:
Yield: ~1 Hot Beverage (12 oz)
1 tbsp Savage Bros Salted Caramel Sauce, prepared, warm
8 oz Metropolis Coffee Red Line Espresso Americano, hot
4 pcs Turbinado sugar cubes
Koval Distillery Bourbon, generous pour (approximately 2 oz), to taste
2 oz heavy cream, whipped to soft peaks
flaked sea salt, sprinkle, for garnish
Directions:
- Prepare Components:
- Prepare the Savage Bros Salted Caramel Sauce and set aside.
- Using a whisk or frother, whip the heavy cream to soft peals; reserve chilled.
- Brew Coffee:
- Brew an 8 oz espresso Americano using Metropolis Red Line Espresso.
- Sweeten and Build:
- In a heat-safe serving glass or mug, add turbinado sugar cubes.
- Pour the hot Americano over the sugar and muddle gently until fully dissolved.
- Finish The Drink:
- Stir in the salted caramel sauce until incorporated.
- Add a generous serving of bourbon and stir gently.
- Garnish and Serve:
- Top with whipped cream.
- Drizzle with salted caramel sauce and lightly sprinkle with flaked sea salt.
- Serve immediately while hot.
Featured equipment:
This recipe features our most popular cooker-mixer, the FireMixer-14 (FM-14) equipment.
The FireMixer-14 is an automatic tabletop cooker-mixer designed for small-batch foodservice and confectionery production. Precision temperature control and high-heat performance up to 350°F deliver consistent results for both everyday and specialty recipes. A removable, variable-speed agitator provides hands-free, even mixing for reliable, uniform results every time.