Look book A/W 25
Malted spiced choco- Recipes
- Look book A/W 25
Sticky toffee Irish coffee
- Published
- Oct 9, 2025
- Trends
- Desserts, Non-alcoholic, Temperature layering, Smoked ingredients, Cream top
- Skill level
- Serve
- Hot
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All You Need
| Amount | Ingredient |
|---|---|
| 50 ml | Whippable Creamy Oat |
| 20 g | date syrup |
| 1 tbsp | whole spices (e.g., 2 cloves, ½ broken cinnamon stick and 3 black cardamom pods) |
| 2 g | lapsang souchong tea |
| 20 g | medium-coarse ground coffee |
| 250 ml | boiling water |
Tools
- Whisk(electric or manual)
- Cafetière
To-Do List
- Combine all ingredients except Oatly Whippable Creamy Oat in a cafetière
- Stir well and steep for 5 min
- Plunge cafetière and pour liquid into a warm glass
- Lightly whip Oatly Whippable Creamy Oat and layer on top of the hot coffee
Add 25 ml Irish whiskey to the glass with the hot liquid to make this boozy!
