Scotch makes an unexpected but delicious appearance in this sweet, creamy coffee cocktail.
1½ oz. scotch (Venegas uses Johnnie Walker Red Label)
¾ oz. rum-fortified sweetened condensed milk
1 oz. almond milk
¾ oz. cold-brew coffee
Tools: shaker, strainer
Garnish: Grated nutmeg
Add all the ingredients to an ice-filled shaker. Shake and strain into a Collins glass filled with crushed ice and sprinkle with nutmeg.
Rum-fortified sweetened condensed milk: Combine 4 oz. of sweetened condensed milk with 2 oz. of rum, then stir to blend. Chill until ready to use.
Ricardo Venegas, Eighty Six’d Hospitality, Houston, Texas
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