This cozy mulled cranberry cofftail is the perfect winter treat. Ideal for the holidays, it combines cranberry syrup with mulling spices for a sweet and tart flavor, while white chocolate whipped cream adds creamy decadence. Perfect to enjoy with loved ones any time of day!
Winter Berry Coffee Sipper Recipe
Yield: Syrup and whipped cream makes approximately 12 servings
Ingredients:
- 283 grams (10 ounces) of hot coffee brewed as a drip coffee or French press
- 340 grams fresh - or frozen - cranberries
- 500 grams water (~16 ounces)
- 400 grams cane, turbinado, or demerara sugar
- 70 grams chopped fresh ginger root
- 15 grams whole allspice
- 15 grams whole cloves
- 2-3 cinnamon sticks
- 3-4 orange peels, cut about 1” thick
- Pinch of kosher salt
- 50 grams white chocolate bar, chopped
- 473 grams (1 pint) heavy whipping cream
- 1.5 ounces Cognac (optional)
Instructions:
- Make a mulled cranberry syrup. In a medium saucepan, heat cranberries, water, sugar, chopped ginger, allspice, cloves, cinnamon sticks, orange peels, and salt to medium-high until it comes to a boil. Reduce to a simmer and stir occasionally for 10-15 minutes or until the the cranberries break down, the sugar dissolves, and the syrup has taken on a deep red color. Remove from heat and cool to room temperature. Strain through a fine mesh and set aside.
- Make whipped cream. Melt white chocolate and 15 grams of heavy cream together. Beat the remaining heavy cream until it starts to thicken. While it’s still somewhat loose, whisk in the white chocolate mixture. Continue to whip until lightly whipped.
- Brew your coffee.
- Add 30 grams of the mulled cranberry syrup to a 10-12 oz coffee mug.
- Add in 250 grams of your freshly brewed coffee.
- Add 1.5 ounces of Cognac if using.
- Top with the whipped cream until the vessel is full.
- Enjoy!
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