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Spicy iced coffee with a splash of brandy


Spicy iced coffee with a splash of brandy

Spice up your Christmas celebrations with a sweet and zingy, spicy iced coffee with a splash of brandy.

TAFE NSW Tourism and Hospitality Head Teacher, Ajith Cooray said it is the ideal after dinner drink for Christmas Eve or Christmas Day.

“These drinks are best when prepared two to three days before Christmas, giving it time for the flavours to really develop.

“It’s delicious and can be served with or without ice, or with ice cream, really letting you custom it to suit your celebrations.”

Spicy iced coffee with a splash of brandy

Serves 24


  • 100ml of espresso style coffee
  • 3L full cream milk
  • 8 cardamoms
  • 8 cloves
  • 1 teaspoon nutmeg
  • 2 500g cans of condensed milk
  • 2 teaspoons vanilla essence
  • 100ml good quality brandy



  1. Prepare 100ml of espresso styled coffee.
  2. Place milk, cardamoms, cloves and nutmeg in a pan and boil. Then let simmer for 10 minutes.
  3. Take pan off the heat and let flavour from spices seep into the liquid while mixture cools.
  4. Once cool strain into a large jug, removing any residue.
  5. Add condensed milk, vanilla essence, and brandy to the mixture and stir well.
  6. Add sugar and brandy to suit your taste before placing into bottles and leaving in the fridge until use.

For more information about the range of hospitality and commercial cookery courses available for semester one enrolment at TAFE NSW, visit or phone 131 601.

Media contact: Emma Cawley, TAFE NSW Media Officer, or 0412 478 415