An easy to make, creamy and smooth Kentucky Bourbon Coffee Cocktail recipe, perfect to enjoy with friends.
You might be curious as to what the difference is between cold brew and traditional brewed coffee is, or if it’s over ice, then isn’t this simply iced coffee?
First of all, cold brew takes hours to make, 12 or more hours, whereas the traditional method only takes minutes. The difference in the taste is what sets these two methods apart. Cold brewed coffee is more balanced, smooth tasting and has less acidity than what you’ll find in a cup of traditionally brewed coffee. And no, cold brew is not iced coffee.
Iced coffee is simply traditional coffee over ice, which eventually dilutes the coffee to leave you with a wimpy cup of bitter joe. Cold brew is intense, steeped in cold water for many hours using coarse coffee grounds leaving you with a smooth cold brew coffee with all its rich chocolate and caramel notes of glory.
Some days it’s nice to up the ante somewhat and enjoy some coffee cocktails, and bourbon in coffee surely hits the spot in this Kentucky bourbon coffee recipe! I like to serve it over ice and add in cream with a hint of vanilla, which makes it perfectly balanced and seriously yummy.
Kentucky Bourbon Coffee Cocktail
- Author: Stacey Doyle
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Cocktail, Coffee
- 8 ounces cold brew coffee
- 1 ounce Kentucky Bourbon
- 1 ounce Kahlua liquor (optional)
- 1 cup ice
- 2 ounces cream
- 1/2 teaspoon vanilla extract
- 2 – 3 teaspoons simple syrup or to taste (optional)
- In a measuring cup or 2 cup container, mix together the cold brew, bourbon, and Kahlua, set aside.
- In a small bowl or measuring cup, mix together the cream, vanilla, and simple syrup, set aside.
- In 2 glasses, add 1/2 cup of ice into each glass, then divide the coffee mixture between them, then divide the sweetened cream between the glasses, and serve.
If you prefer, you can substitute the cream, vanilla, and simple syrup for your favorite vanilla creamer.
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.