Foodbuzz Tastemaker Program: Godiva Drunken Turtle Coffee
As part of the Foodbuzz Tastemaker Program, I recently received two bags of their special-edition fall flavors, Pumpkin Spice and Caramel Pecan Bark, to create a fall-themed coffee beverage. I had such a great time creating my Godiva Mocha Chill this summer that I was very eager to create a coffee drink to enjoy during the cooler months. As we established last time, I don't own a coffee maker...so my best friend came to the rescue! She came to visit us for the weekend and brought her coffee maker and some supplies for us to create a fun boozy adults-only coffee using the Caramel Pecan Bark flavor.
The flavor profile is described as "...caramel and toasted pecans with a creamy Godiva milk chocolate finish." We brewed a small pot of coffee, adding a bit of Vietnamese high-oil cinnamon to the grounds for an extra boost of flavor. While the coffee brewed, I whipped up a bourbon and caramel-laced whipped cream. We added a splash of bourbon and sugar-free caramel syrup to flavor the coffee. Then we assembled the drink and topped with some finely grated chocolate...all the flavors of a traditional turtle candy! What do you have when you combine chocolate, caramel, pecans AND a splash of bourbon? A drunken turtle...
The flavor profile is described as "...caramel and toasted pecans with a creamy Godiva milk chocolate finish." We brewed a small pot of coffee, adding a bit of Vietnamese high-oil cinnamon to the grounds for an extra boost of flavor. While the coffee brewed, I whipped up a bourbon and caramel-laced whipped cream. We added a splash of bourbon and sugar-free caramel syrup to flavor the coffee. Then we assembled the drink and topped with some finely grated chocolate...all the flavors of a traditional turtle candy! What do you have when you combine chocolate, caramel, pecans AND a splash of bourbon? A drunken turtle...
Godiva Drunken Turtle Coffee
a Weekend Gourmet Original
Step 1: Add enough Godiva Caramel Pecan Bark coffee to your coffee pot to make four cups of coffee. Before adding water and brewing, add 1 tsp. Vietnamese high-oil cinnamon to the grounds. Brew the coffee and let it sit while you make the whipped cream.
Step 2: To make the whipped cream, combine 1/2 cup heavy cream, 1 tbs. sugar-free caramel syrup, 1 tbs. bourbon (we used Maker's Mark), and 3 tbs. powdered sugar. Whip on high until soft peaks form in the whipped cream.
Step 3: After the coffee brews, add 2 tbs. bourbon and 2 tbs. of the caramel syrup. Stir to combine. Now you're ready to assemble your coffee. I like my coffee on the sweeter side, so here's how I flavored mine. Add 2 tbs. cream, 1 additional tbs. of the caramel syrup, and one packet of Splenda to the bottom of a coffee cup. Pour in 1 cup of the coffee and give a quick stir.
Step 4: Just before serving, add some of the bourbon-caramel whipped cream on top and sprinkle with a dusting of the grated chocolate. We served this coffee late afternoon with some fall-themed sugar cookies on the side.
This coffee is smooth and creamy...and you can definitely taste the bourbon. We added just enough for taste, but not enough to overpower the coffee and other flavors. The sweetened whipped cream was the perfect accompaniment...it echoed the bourbon and caramel undertones in the coffee very nicely. And the cinnamon? It was a very subtle flavor in the background, but we thought it gave the coffee a little something extra in the depth of flavor. My next task is to figure out one more coffee creation this month...this one using the Pumpkin Spice flavor. Hmmm...any ideas out there?
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