By Michelle Fish
Date Night is our thing. It has been since before we got married. It used to mean that every Friday night, we would dress up for each other and go out. That, of course, is not possible now, but it doesn’t mean that we’re giving up on the idea.
Since our Covid-19 quarantine began about a month ago, we have made a commitment to remember that it’s Friday (more challenging in this environment than I would have thought.) We get dressed up and we come together for a night of play. Maybe it’s backgammon or cards. Or maybe we just sit and tell each other stories. It is intentional time to be together and celebrate the love in our relationship.
And it all kicks off with a cocktail.
Bob was inspired to create our first Bean Basics Date Night Cocktail by one of the most popular drinks on the BIGGBY Coffee menu: the Salted Caramel Latte. I can attest to the fact that it’s delicious, and it tastes just like the non-alcoholic version you can get at your local BIGBBY.
The video takes you through how to make it. I have also included the recipe and pictures of the products we used below.
From our date night (and our kitchen) to yours, CHEERS!
The Salted Caramel Latte Cocktail
For two cocktails:
4 oz Iced Coffee (a strong batch)
2 oz Jagermeister Cold Brew Coffee Liquor
4 oz Whole Milk
2 oz Dorda Sea Salt Caramel Liquor, plus more for drizzle
4 oz Whipping Cream
2 tsps Sugar (Preferably Baker’s Sugar)
6 Coffee Ice cubes
Pitcher for Blending
Zulay Kitchen Milk Frother
2 Rocks Glasses
Turkey Baster (optional)
Bob used BIGGBY’S Living Hope Ubumi for the iced coffee and the coffee ice cubes. It has the perfect notes of chocolate and richness for this drink. He made it by filling the Chemix with ice, and then using the pour over method he described in BEAN BASICS E1 S1. To learn more about Living Hope and the orphanage that their coffee makes possible, read The Journey.
- Combine iced coffee, Jagermeister Cold Brew, milk and the Dorda Sea Salt Caramel into a small pitcher and stir until mixed.
- Pour cocktail into two rocks glasses, leaving a small amount in the pitcher to mix with the whipping cream.
- Add three coffee ice cubes to each glass.
- Pour whipping cream into pitcher with the remaining cocktail in it. Add 2 tsps sugar. Froth with the Zulay Kitchen Milk Frother until the cream has doubled in volume.
- Top the cocktails with the cream.
- Drizzle with additional Dorda using the turkey baster.
- Sprinkle each cocktail with a small pinch of sea salt.
- Look each other in the eye and say CHEERS!