ESPRESSO CON PANNA WITH BOURBON-SPIKED
WHIPPED CREAM AND CARAMEL
WHIPPED CREAM:
1 cup heavy cream
2 full tbsp demerara sugar
1oz bourbon
Large pinch of sea salt
Using stand mixer or hand whisk, Add cold cream, sugar and salt and whisk on
medium speed until soft peaks start to form. Add bourbon and whisk for another 30
seconds, or until cream starts to stiffen.
ASSEMBLE DRINK:
Brew espresso into your favorite mug, dollop a generous amount of
whipped cream over the top. Drizzle a spoonful of caramel sauce over the top and
garnish with a sprig of fresh rosemary
Recipe created by Reagan Petrehn of Kind NYC
