When Scotland Meets Switzerland | A Drambuie Coffee with the Nespresso Essenza Mini

When I saw the latest Nespresso coffee machine, the Essenza Mini*, I immediately knew that I wanted to have it. It’s teeny tiny, so it doesn’t take much space on the kitchen counter, it’s red and it makes delicious coffee. What else ? (oh no, she didn’t ?!)

As we just moved into our own place, in another country, we almost started from scratch, and the good thing when you’re starting from scratch is that you can do whatever you want. And what I wanted was to have that little coffee machin in our kitchen.

This machine is a little piece of Switzerland that travelled with us to Scotland. And not just because we have to have an adaptor in the kitchen plug to make it work. #convenient

It’s the meeting of these two cultures that gave this post its ‘raison d’être’. I wanted to share with you a little recipe combining my Swiss coffee machine and a typically Scottish liquor, to create a Drambuie Coffee.

If you will, the Scottish version of an Irish Coffee.

And the Essenza Mini is barely bigger that the bottle of booze.

I’m not big on ‘exact measurements’ when it comes to cooking. My moto is to just wing it, and at least it never gets boring because it rarely comes out the same twice, but the secret to make this little cocktail is to be a little organised.

So first things first, let’s get everything ready. And obviously, we’ll be needing a glass to put everything in.

It can be a fancy-shmanzy martini glass like the one I chose to use, but wine glasses look good too, and it can just as well be a mug, a mojito glass, a water glass, you decide. After all, it’s not the glass that counts, it’s what’s inside !

The first thing that we’ll be putting in our glass is the liquor. So you get your bottle of Drambuie and a little sauce pan to heat it up. I do that because I don’t like the alcohol to cool down the coffee too much. It’s better served hot.

on that note, you could even warm up the glass with some boiling water, but honestly that martini glass is so thin, I was too scared to see it break to pieces

Drambuie is a liquor of a blend of whiskys, with heather honey, herbs and spices. It’s smells like medicine but it tastes really nice. You could add some sugar to it at this stage, but seeing as it’s a liquor, I found that it was sweet enough.

If you can’t find Drambuie, and/or if you want something with a little more of a kick, you can replace it with Scottish single malt whisky. In which case, I would add a little sugar to the alcohol while it’s heating up.

Secondly, we’ll need some coffee. I prefer to make my coffee in a separate container so that I can then pour it neatly into the glass.

I don’t have anything that looks good in pictures and pours neatly in the flat at the moment, so I took this mug that nicely illustrates the tiny size of the machine even though the mug is not even that big. I used a capsule of vivalto lungo because I wanted a slightly longer shot of espresso.

Third and last ingredient, whipped cream. Personally, I don’t like to whip it too much, just enough that it floats but not so much that it doesn’t blend seamlessly into the coffee.

And then, all we have to do is mix it all together.

I start by pouring the hot liquor into the glass, then the coffee, and finally I carefully place the whipped cream on top so that it doesn’t mix with the coffee too much and/or doesn’t sink to the bottom. The density difference should be enough to keep the cream on top, but you still have to be gentle. If like me, you like it so lightly whipped that it’s still a little runny, you can pour it over the back of a spoon resting against the side of the glass to be sure that it doesn’t sink into the coffee.

Same goes for the liquor and the coffee. As the liquor is sweet, it’s more dense than coffee, and you can make your coffee float on top of your liquor. In order to do that, instead of pouring the coffee all at once into the glass, take a nice jug that’s easy to handle (#thatswhatshesaid) and pour the coffee slowly and gently over the back of a spoon resting against the glass just over the liquor. And that’s how you get a fancy 3 floor coffee in a dazzling martini glass.

And well, that’s it !

Honestly, I don’t like the usual Irish coffee made with whisky (be it Irish or Scottish whisky) and I didn’t think I would like this version either. But I drank the two Drambuie Coffees that I made for my pictures so I guess you could say I was wrong. I really do like this Scottish Coffee.

Also, I’m pretty sure that from now on this will be the drink I’ll use to welcome our guests to our flat.

Cheers !

x
Macha

*press sample