Coffee Cream Flip
Cold brew, egg, and cream — the flip family from 17th-century England (hot ale, eggs, fire poker), Jerry Thomas codifying the shaken format in 1862.
- 3 ozcold brew coffee
- 1 wholeegg yolk
- ½ ozheavy cream
- ¾ ozsimple syrup
- Grated nutmeggarnish
- 1Add cold brew, egg yolk, cream, and simple syrup to a shaker.
- 2Dry shake vigorously for 15 seconds.
- 3Add ice and shake again until well chilled.
- 4Double strain into a chilled coupe glass.
- 5Grate fresh nutmeg over the top.
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The Coffee Cream Flip draws on the historic flip cocktail family, which dates to 17th-century England where hot ale mixed with eggs and sugar was heated with a fire poker (the flip iron) to produce a thick, frothy winter drink. The flip format — spirit or base liquid, egg, and sugar, shaken to an airy froth — was documented in American cocktail guides from the 1860s onward, with Jerry Thomas's 1862 guide including multiple flip recipes. The non-alcoholic Coffee Cream Flip replaces the spirit with cold brew coffee or espresso, maintaining the egg and cream element that gives the flip its characteristic silky, rich texture. The foam produced by shaking a flip creates a visually elegant drink, and the cold brew's smooth, low-acid coffee character provides enough flavor complexity to anchor a non-alcoholic cocktail.
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