Two things I really love in this world: coffee and fancy cocktails. And the folks at Charleston-based Springbok Coffee Roasters wanted to give you a little extra holiday cheer with some fun holiday cocktail recipes. Owner Jason Bell is a licensed Arábica Q Grader who roasts small-batch, hyper-local, artisan coffee for some of Charleston’s top coffee shops (Butcher & Bee, The Daily and Mercantile & Mash to name a few) with the mission of producing the highest quality morning brew possible.
After spending a lot more time at home this year, I’m sure many of you have become bored with your normal go-to holiday cocktails, so the below recipes, made with Springbok’s specialty coffee, provide a fresh take on three sweet sips.
The Drunken Snowman
Made with Springbok’s Harleston Village Blend (named after Charleston’s quaint downtown neighborhood), which has hints of chocolate and almond, this frosty drink makes the perfect sweet ending for any holiday celebration.
- 1 scoop of chocolate ice cream
- 1 oz. Baileys
- 2 oz. Springbok’s Harleston Village Blend
- Peppermint whipped cream, for garnish
Bourbon Butterscotch Latte
Ideal for cozying up by the fire on a blustery winter night, Springbok’s Uraga coffee from Ethiopia has notes of brown sugar and caramel, pairing perfectly
- 4 oz. Springbok Uraga
- 1 oz. bourbon
- 1 oz. butterscotch sauce
Naughty Breakfast
Red berry, chocolate and peach notes define Springbok’s Kayon Mountain Farm coffee, which pairs perfectly with Irish Whiskey and maple syrup for a sweet start to a buzzworthy morning.
- 4 oz. Springbok Kayon Mountain Farm
- 1 ½ oz. Irish Whiskey
- 2 tsp. brown sugar
- 1 oz. maple syrup
