A coffee cocktail with rum, Kahlua and cardamom for spice.
A Hasty Devonshire
- Yield: 1 serving
- Prep Time: 5 min
- 2 cardamom pods
- 3 TB dark spiced rum
- 1 shot espresso or double-strength brewed coffee, chilled
- 1 TB Kahlua
- 1 ½ tsp turbinado sugar
- splash cream
- 4 large ice cubes
- orange zest, to garnish
- Crush cardamom pods and add to a shaker. Muddle rum, Kahlúa, espresso, and sugar with the back of a wooden spoon or cocktail muddler. Add a splash of cream, seal and shake vigorously for 30 seconds.
- Strain into a chilled glass filled with the ice cubes. Garnish with a small piece of orange zest.
Did I ever tell you that one of my favorite things about flying is the in-flight magazine? My favorite in-flight magazine is in Hemispheres, found on United flights, because there’s a story run every month entitled, “Three Perfect Days [in insert exotic or not so exotic destination here].” In it, some lucky writer gets to explore a city, figuring out every noteworthy thing there is to do should a visitor find themselves in said location and give them the tips to have three perfect days: what to see, what to eat, where to stay. Like I said, dream job.
While flipping through Hemispheres last October on my way to/from D.C., I came across an article about how a bar in London is twisting up cocktails using flavors from India’s spice market to create drinks with a little sumpin’ sumpin’. Even though I’m not big on the fancy cocktails, I found myself intrigued by this Devonshire Express, an espresso-white rum-cardamom drink, and made a mental note to try and make it at home.
Months later after examining the recipe, I made a few tweaks to make it more…me…and I think you’ll like the result.
A splash of cream (really, a splash. There’s no measuring. Make it the color you want).
So, not quite a Devonshire Express. Perhaps I’ll call this one A Hasty Devonshire. We’ll all have to go to London for the real thing.
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