Brisbin Mocha


The Pairing

Traitor by Krista D. Ball

The Reasoning

Brisbin is a drink described as tasting like “burnt coffee and hazelnuts that had been brewed several times over until it was nothing more than a thick sludge”. While Rebecca’s feelings make it sound less than appealing, I sure did like the idea of a spicy coffee drink with hazelnuts. Krista gave me the idea of making a mocha and I’m all about it. Going forward I’m going to try to offer non-alcoholic substitutes where possible, and this was an easy place to start.

The Recipe

You will need:

  • Spoon
  • Mug
  • Strong Hot Coffee
  • 1.5 oz Creme de Cacao (Non-Alcoholic Substitute: 1 oz Dark Chocolate Sauce)
  • 1 oz Frangelico (Non-Alcoholic Substitute: 1 tbsp Hazelnut Syrup)
  • Ground Cayenne Pepper
  • Whipped Cream (I use canned)
  • Chopped Hazelnuts

In your mug, measure out your creme de cacao and frangelico (or substitutes). Take your cayenne and add according to your spice tolerance (I found two pinches worked for me). Mix together with a spoon. Top up with coffee and stir, leaving space for whipped cream at the top. Carefully spray your cream onto the surface of the coffee, and top with a pinch or two of chopped hazelnuts. Enjoy, but don’t spend all your credits. 🙂


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