Breakfast With Paula Deen

Chauncey Roach of the Bit House Saloon in Portland, Oregon, was inspired to create this Southern spin on an Irish Coffee upon awaking from a sultry dream about a certain TV cooking show host. Homemade pecan milk and sorghum syrup join bourbon and hot coffee in a silky, nutty cocktail, which is topped in excessive Paula Deen fashion with a luxurious helping of Chantilly cream and pecan brittle.

Breakfast With Paula Deen

FLAVOR PROFILE
Sweet
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

INSTRUCTIONS

Step one

Add bourbon, pecan milk and sorghum syrup to a mug and stir.

Step two

Top with hot coffee.

Step three

Garnish with Chantilly cream and a crumble of pecan brittle.

Contributed by Chauncey Roach