Sugarplum, how do we love thee? Let us count the ways…
Sugarplum Affogato – $6.50
Cow And the Moon’s Christmas Cake gelato, featuring dried fruits, nuts and rum, drowned in our Sugarplum espresso.
Sugarplum Death Nog – $4.00 regular, $4.50 large
Vanilla infused milk and Sugarplum espresso, inspired by ‘Death Cream’ created by Peter Giuliano* in the late 1980’s and of which our coffee buyer Wendy De Jong was a big fan.
Sugarplum espresso and Sugarplum filter
Flavours of figgy pudding and Christmas cake in your cup, with the scent of ginger, rum and spice. Tis the reason to be jolly.
Sugarplum 250g and 1kg packs
For the Christmas table, if you can wait that long. $23 for 250g, $68 for 1kg. Available at the café or online.
Sugarplum Affogato, Death Nog, espresso and filter plus packs are all available at the café (and packs online) till Friday December 20th.
*Peter Giuliano, Director of SCAA Speciality Coffee Symposium, as quoted in Sprudge; “Back in the late eighties, the BIG THING among baristas at the coffee bar where I worked was called “Death Cream”. It contained: espresso, coffee, sugar, and vanilla beans scraped and steeped in hot half & half. It was therefore basically liquid coffee ice cream made with awesome ingredients. We served it iced in small juice glasses with much enthusiasm. We were not allowed to call it “Death Cream” by the owner of the place. Also, we were not allowed to make Death Cream because the ingredients were crazy expensive (vanilla beans!) and most was consumed by us teenage baristas. But we made it in secret: illicit Death Cream. The recipe was memorialized by barista Craig Haskett on a napkin, which was hidden in the back. That napkin only came out on special occasions. For some reason that recipe stipulated sugar cubes instead of regular sugar.
I made a version with cold-brewed Banko Gotiti Natural Ethiopian from Counter Culture Coffee, and amazing Tahitian vanilla beans (wonderfully floral- we all should interact with vanilla beans more often). Haters gonna hate but this stuff is delicious. I feel sick.”
Thanks for the inspiration, Peter.
