2023 Vuelta España - Stage 9: Cartagena to Collado de la Cruz de Caravaca.
Here’s a wonderful palate cleanser after yesterday’s installment! Today’s start town, Cartagena, is home to Licor 43, a tasty vanilla-forward herbal and botanical liqueur. I have featured this once before in a white sangria, as well as mentioned it as a handy substitute for galliano in these Harvey Wallbangers. But today, it gets paired with brandy, and a double shot of espresso, in this lovely dessert or digestivo. I pretty much pulled the recipe from Licor 43’s website, but I swapped in whipped cream for evaporated milk as the latter would not sit atop the coffee and sank right to the bottom and wouldn’t hold the garnishes.
Asiático adapted from Licor43.com
¼ cup condensed milk
1.5 tbsp Licor 43
1.5 tbsp Brandy
Double-shot of espresso, or ¼ cup strongly-brewed coffee
Heavy cream
Sugar
Cinnamon
Lemon peel, sliced very thinly
Chocolate covered coffee beans
Brew your espresso/coffee. Meanwhile, add ¼ cup heavy cream to a bowl and mix on high speed until frothy. Add in a teaspoon of sugar and continue to whip until thickened.
Add the condensed milk to a small clear glass or small glass coffee mug.
Pour in the Licor 43 and Brandy, followed by the espresso.
Top with an even layer of whipped cream.
Sprinkle on some cinnamon and toss the lemon zest until softened, then place atop the cream.
Garnish with 2 or 3 chocolate covered coffee beans and serve.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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