This tasty tequila-coffee drink is the invention of Quentin Ertel from The Saint Social Club in Seattle. It’s a lovely cuppa all on its own, but Ertel’s agave whipped cream is the true star of the show.
Ertel’s recipe calls for vanilla extract in the whipped cream, but we’ve also tried it with almond extract and it’s just as lovely.
Start by whipping the cream, agave nectar and vanilla extract in a bowl until firm peaks form.
Add the tequila and coffee liqueur to a heatproof glass or mug and top with freshly-brewed hot coffee. Top with a spoonful (or two!) of the whipped cream and dust with freshly-grated nutmeg.
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