Spiced Bourbon Coffee

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
-Edith Sitwell

In the fall when temperatures start to drop, I find myself looking forward to winter. There’s something romantic, serene and comforting about the season that forces me into hibernation. Outdoor activities give way to quiet evenings at home, and lively summer barbecues turn to intimate dinners. The first few snowfalls cover everything with a brilliant white blanket, and holiday festivities help me avoid the impending cabin fever.

Eventually, the enjoyment of winter fades away and is replaced by an eager anticipation of spring. It’s this time of year that I’m weary of the cold. The occasional sunlight teases as it warms me through my kitchen window – spring must be coming! And then I walk outside, only to turn back in my house to don a few more layers of clothing.

When everything in me craves the warmer season to come, it’s easy to forget the joys of winter. This year, however, I’m trying to be more intentional, taking advantage of what this season has to offer. Spring will come. But meanwhile, there’s still time for admiring snow-laden trees, bundling up under a cozy blanket and quietly sipping on Spiced Bourbon Coffee by the fire.

Spiced Bourbon Coffee
Yields 1 serving
Slightly adapted from ImbibeMagazine.com

1 oz. bourbon
1 oz. citrus syrup (recipe below)
6 oz. freshly brewed coffee (I suggest FreshGround’s Uganda and prefer to brew using a Chemex)

1. Stir together bourbon and syrup in a mug.

2. Add hot coffee, give it a quick stir and garnish with a piece of fresh orange.

3. Serve and enjoy!

Citrus Syrup
Yields enough for about 3-4 drinks

Juice from 2 large oranges (about 3/4 cup total)
1/3 cup sugar
5 whole cloves
Seeds from 3 cardamom pods
2-3 large strips of orange zest

1. Add ingredients to a small saucepan and heat over medium heat until sugar dissolves.

2. Cook for about 10-15 minutes, stirring frequently and being careful that the mixture doesn’t boil. Mixture should thicken to a syrupy consistency.

3. Allow syrup to cool a bit and strain out spices and orange peel. Refrigerate until ready to use.