how do I stop the cream from mixing with the coffee/whiskey mixture?
2006-10-02 04:44:27 · 17 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
i know everybody says pour the cream over the back of a spoon,and this does work,but the easiest way is bend a soup spoon so that the bowl is 90 degrees to the handle.Sit the bowl of the spoon on the top of the coffee.Then slowly pour the cream into the bowl of the spoon.As it over flows the spoon it will sit on top of the coffee perfectly.Then gently remove the spoon.It works best if there is sugar in the coffee as well.
2006-10-02 05:11:27 · answer #1 · answered by Anonymous · 1⤊ 0⤋
The coffee needs to have a good slug of alcohol and at least a teaspoon of sugar (not saccarin). Then pour the cream(double) over the back of a spoon with the spoon touching the side of the glass. Perfect
2006-10-02 08:59:35 · answer #2 · answered by sherrie b 2 · 0⤊ 0⤋
Make sure there is sugar in the coffe to increase the density. Then place a teaspoon upside down so that it touching the side of the glass and the surface of the coffee.Then pour the cream over the backof the spoon. Simple.
2006-10-02 04:49:42 · answer #3 · answered by Dave 4 · 0⤊ 0⤋
You have to make sure you have the sugar in the whiskey and hot water first, dissolved and then double cream over the back of a tea spoon, slowly, against the edge of the glass
2006-10-02 04:49:14 · answer #4 · answered by bally 1 · 0⤊ 0⤋
When you pour the cream over the teaspoon remember to hold the teaspoon as flat as you can and as close to the top of the coffee as you can. It should just slither off the spoon onto the coffee!
2006-10-02 04:48:43 · answer #5 · answered by Oskar 2 · 1⤊ 0⤋
Use double cream, pouring slowly into the coffee on the back of a teaspoon.
2006-10-02 04:53:04 · answer #6 · answered by cooky2uk 1 · 0⤊ 0⤋
Before you add the cream, you must dissolve a lot (about 4 tsp) of sugar into the coffee in order to make it more dense than the cream.
2006-10-02 04:49:02 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Use fresh double cream and pour it in slowly over the back of a teaspoon! Works every time!
2006-10-02 04:46:08 · answer #8 · answered by Fluffy 5 · 2⤊ 0⤋
You have to have at least two teaspoon of brown sugar in the coffee, and stir the sugar in the coffee , make sure your coffee is hot.
2006-10-02 05:25:14 · answer #9 · answered by Anonymous · 0⤊ 0⤋
a quick tip. you can only do this with irish or gaelic coffees (whisky) not calipo etc cos its too sweet.
stir in about 3 sugars (preferably demerara), use double cream at room temp and pour slowly over teaspoon
cant go wrong
2006-10-02 04:49:09 · answer #10 · answered by england til i die 3 · 0⤊ 0⤋