Thread: What can i do to enhance the taste of my plain black coffee?

Can we mix with alcohol? What is the best kind of alcohol to use? How about whisky?
Can i dip cinnamon sticks into the coffee rather than the powder?

p/s. - Sorry, you guys might have noticed i have 2 of the same question. I press the same button twice coz i wasn't sure if the first time worked or not

whiskey and coffee is a pretty common drink. typically irish whiskey (why it's called irish coffee).

There are plenty of cordials that mix well. Some of my favorites are Bailey's, Amarula, Ameretto, Frangelico, and Godiva.

Also try grinding up some fresh cinnamon and nutmeg in your coffee.

Also flavored syrups add a nice taste, they can be sweet so be careful not to add too much.

During the holidays I like to add eggnog to my coffe and in the summer I sometimes put a little coconut milk in it.

i have had irish cram in my coffee and it is pretty good i have also tried chocolat liquers they are pretty tastey too, hope this helps :O}

I buy a flavoured coffee, so it has a hint of another flavour. There are loads about in instant and ground. I really like ammeretto

Rum, Kahlua or Baileys Irish Cream all go well with Java.

If you like cinnamon try fireball whiskey in your coffee....YUM!

You can try liqueurs, such as Creme De Menth. Some people like Rum or Irish Whiskey in their coffee

When I was in Germany, I used to add a bit of Asbach -Uralt brandy, real cream and a tad of sugar. It was very smooth!

B&B is delicious in coffee and it makes you feel all warm and tingly. BENEDICTINE - B&B (Brandy & Benedictine)

Description:
In the 1930's, a barman from the famous Club Twenty One in New York dreamt up a blend of Benedictine and Brandy. This new drink was instantly successful, and was called B&B.

Drier than Benedictine, B&B, which is very popular with the Americans, is the result of the careful blend between the strength of an old cognac and the 27 plants and spices which go up to make Benedictine liqueur. The formula, of course, is a secret, and only the chief distiller knows the exact composition of the B&B made at the Benedictine Palace.