THE INGREDIENTS:

30 ml Lavazza Espresso Italiano Classico
20ml Scotch Whisky
20ml Crème de Cacao White liqueur
10 ml Double cream
1tsp Sugar
Grated of nutmeg

THE PREPARATION:

Place 6-8 ice cubes in the shaker.
Chill thoroughly, then discard any water that has accumulated.
Using a jigger, measure the whiskey and cocoa cream, then pour them into the shaker.
Dissolve the sugar in the hot coffee then add this to shaker along with the cream.
Close the shaker and shake vigorously for approximately 10 seconds.
Remove the shaker's cap and strain the mixture into a chilled cocktail glass.
Finish the preparation with a light grating of nutmeg.

Top Tip: Enjoy Creamy Cocoa after dinner

Preparing the perfect coffee for your cocktail:

As coffee is a key ingredient in this cocktail, getting the proportions of coffee and water right will help to achieve the perfect drink! We recommend using 15g ground coffee to 150ml to brew the coffee in the Moka Carmencita or if you’re using a Cafetière brew a coffee concentrate with 40g ground coffee to 100ml. If you’re using an Espresso machine use the double pressurised filter basket and 15g coffee - this should give you 40-45ml of coffee.