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Prep time
5 minutes
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Cook time
25 minutes
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makes
1 cocktail
Author Notes
Baileys and coffee—it’s a classic for a reason. The sumptuous, creamy flavor of Original Irish Cream Liqueur (crafted with Irish whiskey, cream, cocoa, and a touch of vanilla) perfectly weaves its way through every caffeinated sip, complementing the rich, pleasingly bitter notes of the coffee. What could make it better?
Enter: this very delicious, highly customizable spiced coconut caramel, featuring Diaspora Co. Makhir Ginger, Anamalai Mace, and Anamalai Nutmeg. The caramel starts with water and sugar, cooked until amber, and then bolstered with coconut cream (instead of the more typical heavy whipping cream) plus a knob of butter. The great part is you can choose your own caramel-flavored adventure by mixing up which spice you use (or, go spice wild and use all three!).
This recipe makes about 1½ cups of spiced coconut caramel, so you’ll have plenty to keep on hand for caramel-spiked Baileys and coffee whenever the mood strikes. You can also use the caramel for a fun sundae in a mug—just add a couple scoops of your favorite ice cream to a mug, top with an ounce or two of Baileys Original Irish Cream Liqueur, a generous drizzle of spiced coconut caramel, and all the toppings your heart desires.
—Asha Loupy
Test Kitchen Notes
Want to make this cocktail at home—or give the gift of a cozy sip? Have all the ingredients (mug included!) delivered to your door with our limited-edition Cocktail Courier kit.
This recipe is shared in partnership with Baileys Original Irish Cream Liqueur.
—The Editors
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Ingredients
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For the spiced coconut caramel:
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1 1/2 cups
granulated white sugar
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1/3 cup
water
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1 cup
coconut cream
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1/2 teaspoon
Diaspora Co. spice of your choice, finely ground
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2 tablespoons
unsalted butter, cut into cubes
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1/2 teaspoon
vanilla extract (optional)
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1/4 teaspoon
kosher salt
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—
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For the coffee cocktail:
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3/4 cup
hot, strongly brewed coffee
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1 tablespoon
spiced coconut caramel
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2 ounces
Baileys Original Irish Cream Liqueur
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—
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For the (optional) garnishes:
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Whipped cream
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Extra caramel drizzles
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Sliced almonds
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Toasted coconut
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Chopped candied ginger
Directions
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For the spiced coconut caramel: Combine the sugar and water in a medium saucepan and place over medium heat. Heat, undisturbed, until the sugar is fully melted, about 4 to 5 minutes. Continue to cook, gently swirling the pan every so often, until the sugar starts to caramelize and turns a deep amber color, about 8 to 12 minutes.
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Add in the coconut cream and spice of your choice (be careful here, the sugar will start to bubble up when the coconut cream is added). At this point, the caramelized sugar will stiffen because of the cold coconut cream being added. Continue to cook, stirring constantly, until the sugar dissolves again, about 1 minute. Turn off the heat, add the butter, vanilla extract, and salt, and stir until the butter has melted and is fully incorporated into the sauce. Allow to cool for 30 minutes before using. Store in an airtight container in the refrigerator for up to 1 month.
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Make the coffee cocktail: Add the spiced coconut caramel to the bottom of your mug. Top with hot coffee and stir until the caramel is dissolved. Add the Baileys Original Irish Cream Liqueur and stir to combine. Top with whipped cream, extra drizzles of spiced coconut caramel, and your desired garnishes.
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