I bought some Creme de Cassis on a whim and put some in my hot tea. It was fantastic! The hot liquid (Barry’s Gold tea) really enhanced the berry-flavor.
Now I’m on a quest to find other flavored liqueurs to put in my tea and/or coffee. Okay, not for breakfast.
I’d like some suggestions, as some of this stuff isn’t cheap. I did buy some cheap blue curacao because it had a picture of some kind of citrus on the label, but it didn’t have much of an orange flavor. Got some Grand Marnier and it was better but still not very orange-y. Would Cointreau have a more orange flavor?
I guess Kahlua would be a natural for coffee. And Creme de Cacao.
Cointreau and Grand Marnier are about the same level of orange-y. If you’re not detecting the orange from GM, you probably won’t from Cointreau.
I don’t put booze in tea, but coffee-wise, Irish Cream is the standard. I like St. Brendan’s, but Bailey’s is the one everyone knows. Hard to go wrong with that.
Kahlua is good.
Irish coffee is Irish Whiskey and coffee, almost always served with sugar. Good but more booze-y than flavorful.
I’ve been considering Coffee & Sortilege, which is a Québécois maple-syrup flavored whiskey. I can’t imagine it won’t be good, but I’ve not tried it yet.
I’m kind of looking for fruity flavors. Nothing against Kahlua.
Strangely, I don’t like Bailey’s Irish Cream. In fact, (this will probably make you cry) someone gave me a bottle and I just gave it away. I didn’t mind the flavor; it was the slimy texture I didn’t care for.
The Oh Gosh! site is very informative. The Angostura Orange Bitters seems to be the orangiest, according to the amazon reviewers. I’ll look for some tomorrow, and if I can’t find, I’ll order from amazon. Thx.
But what about FRUITY additives? Peach, melon, cherry… there are spirits with those flavors, aren’t there?
I enjoy peach schnapps in my iced tea in the summer. I make it by the pitcher.
Otherwise I keep it simple, and just use bourbon in coffee or tea. With coffee, I also add maple syrup, and in hot tea, I’ll also add brown sugar and a dash of either vanilla or almond extract.
There are some good coffee liqueurs out there. I remember they were especially popular in Hawaii. Not sure how widespread they are on the mainland. Many were made on the Big Island, which grows coffee.
Not a liqueur, but a peaty single-malt mixes really well with lapsang souchong. (One could argue that using a single-malt in a mixed drink is heresy, but cold weather calls for desperate measures, my friends). I’m an Ardbeg fan, myself.
Most schnapps are good in iced tea. Some are good in coffee or cocoa too. Spiced rum is good jn cocoa or some kinds of tea. And bourbon in coffee will warm you right up.
