Queen City Coffee

Queen City Coffee

Recipe by Jonathan Stanyard


1½ oz Slane Irish Whiskey
½ oz Cacao-Chai Tea Syrup*
Top with 3-4 oz Caffe Vita Queen City French Press Coffee

Top with Orange Whipped Cream*
Freshly Shaved Nutmeg and Orange Zest

*Tea Syrup
6 oz boiled water
8 grams chai tea
1 Tablespoon Cacao Nibs
1 cup Demerara Sugar
In a bowl or pitcher, steep the tea and cacao nibs with the boiled water for 6 minutes while covered. Strain the tea into a small saucepan over med-low heat. Add the sugar and stir to dissolve. Remove from heat and cool before storing in an airtight container in the refrigerator.

*Orange Whipped Cream
4 oz Heavy Whipping Cream
¼ oz Orange Extract
Combine 4 oz heavy whipping cream with ¼ oz orange extract in a cocktail shaker. Dry shake until the cream is thickened and ready to be spooned onto the coffee. This can be stored for 24 hours in a refrigerator.


Pour boiling water into an Irish coffee glass to preheat the vessel. Let it stand for a few minutes, and then dump the water out. Add the Slane Irish Whiskey, Cacao-Chai Tea Syrup, and Caffee Vita Queen City French Press Hot Coffee to the glass, leaving a half-inch at the top of the glass. Spoon the freshly shaken Orange Whipped Cream onto the coffee. Using a Microplane, grate fresh nutmeg and orange zest onto the whipped cream. Enjoy!

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